Chill the inner bowl of the Kitchenif Ice Cream maker in the freezer overnight. 

To make the ice cream, all the ingredients were at room temperature before I started.

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.

Turn off the heat after the jaggery melts, and remove the saucepan from the heat.

Now add the cream to the jaggery mixture, and mix it well with a whisk. 

Chill the ice cream mixture in the refrigerator for 2-3 hours, or until completely chilled.

Take out the inner bowl from the freezer and fit it in the ice cream maker.

Switch on the machine, set the timer for 25 minutes, let the machine paddle run, and start pouring the chilled ice cream mixture. 

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. 

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. 

Serve scoops of Nolen Gurer Ice Cream with liquid Khejur Gur on top. This step is optional but recommended.