Gulab Jamun is an essential part of any South Asian dessert display. Now pair this with ice cream and you quite possibly have the best dessert ever. I love the way the flavors of the gulab jamun and ice cream marry. It’s pure decadence and a true party in your mouth. I made this for thanksgiving last year and I can’t even tell you how excited my family and friends were.
Gulab Jamun Ice Cream
- 1 can Evaporated milk
- 1 can Condensed milk
- 1 pint whipping cream
- 3 slices Whole wheat bread
- 1 tbsp Cardamom seeds crushed
- pinch Saffron
- 2 box #nanak Gulab jamun
- Rose petals crushed pistachios for garnish
- Mix all the ingredients except for the gulab jamun and garnishes in a food processor and purée it. Pour it into a Bundt cake pan. Cut up your gulab jamuns in medium sized pieces. Save 6 pieces for garnish. I cut the jamuns in fours. Now swirl them in ice cream mixture and freeze. To serve flip it on your desired serving dish and garnish with rose petals and whole gulab jamuns.
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