SHIRYAKHEHZANJAFIL
Gingerandwalnut
ice-cream
SERVES 8
“Thishomemadeice-cream
is a firmfavouriteatParwana,”
saysAyubi.Start this recipe
a day ahead.
1 litre(4cups)thickenedcream
500 ml(2cups)condensedmilk
1 tbspcookingcaramel
(seenote)
2 tbspgroundginger
60 gm(½cup)coarsely
chopped walnuts
1 Processcream,condensed
milk,cookingcarameland
gingerina foodprocessoruntil
stiffpeaksform(3-4minutes).
Transfermixturetoa clean
bowl,addwalnutsandfold
throughgentlyuntilwell
combined.Transfermixture
toa largeairtightcontainer.
2 Coversurfaceofice-cream
closelywithplasticwrapto
preventicecrystalsfrom
forming.Sealcontainerwith
a lidandfreezefor 10 hours
orovernightbeforeserving.
NoteCookingcaramelis
availablefromAsiangrocers
and select supermarkets.●