Until I made some, I never thought that making Nolen Gurer Ice Cream at home would be this much easier. Made with the famed Date Palm Jaggery of Bengal which is known for its unique aroma and taste, this Nolen Gurer Ice Cream gives you an unmatchable experience of flavour and texture. Drizzle some liquid khejur gur on top of it, and now you know what a heavenly taste is like!
I made this ice cream in my Kitchenif Ice Cream maker, and it’s not a sponsored post by the brand. It’s a good, budget friendly Ice Cream maker that you may consider getting if you don’t have one with you. I’ve been using it for years now, and it works pretty good for making ice cream and sorbets. The best part is you can make the ice cream in this Ice Cream maker with dairy-based fresh cream, and you don’t have to make the ice cream with hydrogenated oil-based whipped cream to get soft ice cream.
Nolen Gurer Ice Cream is our most favourite, and whenever we visit Kolkata, we try not to miss eating it from Pabrai’s. Khejur Gur in the form of Nolen Gur, or Patali, choose any of these for this ice cream. Nolen Gur usually comes in a semi-solid form, whereas Patali is the solid version of Khejur Gur. I used Nolen Gur here. The recipe is easy-to-follow, and I hope you’d love to try this at home. Don’t forget to share your experience with me, if you’re making it.
Khejur Gur/Date palm Jaggery is a seasonal produce, but nowadays, I see many sellers selling it online throughout the year. I always get Khejur Gur in the winter from the local market near my Kolkata home. If you’ve any trusted source from where you can buy good quality Khejur Gur online, then this ice cream can be made in the summer as well. I’ve experience storing Khejur Gur in airtight containers for up to two years in the refrigerator, and they stay well like that. So, next time when you’re buying Khejur Gur from your local store, get it in plenty to make desserts, cakes, and cookies throughout the year.
What if I don’t have an Ice Cream Maker and still want to make it?
The Nolen Gurer Ice Cream mixture works great for Kulfis (read notes)as well. So, if you don’t own an Ice Cream Maker, use the recipe to make Kulfis. Just chill the mixture in moulds, or bowls, set overnight in the freezer, and enjoy the next day.
Making ice cream with the right kind of soft texture out of this recipe without an Ice Cream Maker can be tricky. Then you’ve to take out the ice cream container from the freezer at different intervals to churn it by hand to eliminate the ice crystal formation in the ice cream, which is a lot of work, I feel.
Easy to make Nolen Gurer Ice Cream and Kulfi
Make shop-like, delicious Nolen Gurer Ice Cream and Kulfi at home by following this easy recipe.
Ingredients
- 400ml- Fresh cream (I used Amul’s, read notes)
- 150ml- Full cream milk
- 225g- Khejur Gur/Date palm Jaggery (roughly crushed)
Instructions
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Chill the inner bowl of the Kitchenif Ice Cream maker in the freezer overnight.
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To make the ice cream, all the ingredients were at room temperature before I started.
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Add the khejur gur and milk to a saucepan, and start stirring with a spoon over low heat to melt the jaggery, the jaggery will melt within 2 minutes.
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Turn off the heat after the jaggery melts, and remove the saucepan from the heat.
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Now add the cream to the jaggery mixture, and mix it well with a whisk.
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Chill the ice cream mixture in the refrigerator for 2-3 hours, or until completely chilled.
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Take out the inner bowl from the freezer and fit it in the ice cream maker.
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Switch on the machine, set the timer for 25 minutes, let the machine paddle run, and start pouring the chilled ice cream mixture.
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After 25 minutes the Nolen Gurer Ice Cream will be whipped up to a soft serve consistency, switch off the machine. Transfer the ice cream with a slotted spoon to an airtight container, this step needs to be done quickly as the chilled inner bowl can freeze the ice cream so much that it might get difficult to take out the ice cream, if kept for a longer time.
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Keep the ice cream container in the freezer for 5-6 hours to get a firm, scoopable ice cream. If you prefer to eat a soft serve, you can consume the ice cream immediately after churning. But I prefer the extra chilling time in the freezer, which makes the ice cream eating experience much more enjoyable.
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Serve scoops of Nolen Gurer Ice Cream with liquid Khejur Gur on top. This step is optional but recommended.
Recipe Notes
- Use fresh cream that has a minimum of 25% fat in it, if the fat content of the fresh cream is lower than this, the ice cream will not whip up during the churning in the Ice Cream maker. And the whole mixture will remain liquidish which we don’t want.
- If you're not using an Ice Cream maker, and using this recipe for Kulfi, then you can halve the ingredients for fewer Kulfis according to your preference.
