Anjeer (Dried Fig) Ice Cream Creamy Anjeer Delight – Dried Fig Ice Cream with a Nutty Twist Ingredients: 1 cup dried figs (Anjeer), chopped 1 ½ cups whole milk 1 cup heavy cream ¾ cup condensed milk 2 tablespoons sugar (adjust to taste) 1/4 teaspoon cardamom powder 1 tablespoon rose water (optional) 2 tablespoons chopped pistachios (for garnish) Directions: Soak the chopped dried figs in warm water for 30 minutes until softened. Drain and blend into a coarse paste. In a saucepan, heat milk and sugar over medium heat until it comes to a gentle simmer. Stir occasionally. Add the fig paste and cook for 5–6 minutes, stirring constantly to prevent sticking. Remove from heat. Stir in condensed milk, cardamom powder, and rose water. Let the mixture cool completely. Fold in the heavy cream gently until well combined. Pour the mixture into an airtight container and freeze for 6–8 hours, or until firm. Stir every 2 hours to break ice crystals for a smoother texture. Before serving, let the ice cream sit at room temperature for 5 minutes. Scoop and garnish with chopped pistachios. Prep Time: 10 minutes | Cooking Time: 10 minutes | Freezing Time: 6–8 hours Total Time: 8 hours 20 minutes Kcal: 265 kcal | Servings: 6 servings #anjeericecream #figicecream #driedfigdessert #homemadeicecream #indianicecream #naturalicecream #noeggsicecream #summerdesserts #cardamomflavor #rosewaterdessert #healthyicecream #fruiticecream #pistachiogarnish #indianflavors #creamydelight #gourmeticecream #easydessertrecipe #frozentreats #dessertlovers #figrecipes This Anjeer Ice Cream is the definition of indulgence! Creamy, rich, and infused with figs and cardamom—it's the perfect Indian twist on frozen dessert.

Rose Ice Cream Velvet Rose Petal Cream: Floral Homemade Rose Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 4 large egg yolks 1/4 cup rose water A few drops of pink food coloring (optional) 1 teaspoon vanilla extract Directions: In a medium saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. Remove from heat. In a separate bowl, whisk the egg yolks and sugar together until pale and thick. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in rose water, vanilla extract, and pink food coloring if using. Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Chill the mixture in the refrigerator for at least 4 hours or overnight. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until soft serve consistency. Transfer to a container and freeze for at least 2 hours before serving. Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 4+ hours | Total Time: 6 hours 30 minutes Kcal: Approximately 220 kcal per serving (1/2 cup) | Servings: 6 servings #roseicecream #floralicecream #homemadeicecream #rosewater #dessertlover #icecreamrecipe #summerdessert #flavoredicecream #creamyicecream #foodblogger #homemadedesserts #easyicecream #artisanicecream #vanillarecipe #flowerflavors #icecreamlover #sweettooth #icecreamtime #roseflavor #gourmetdessert 🌹🍦 Indulge in the delicate floral notes of this homemade Rose Ice Cream — creamy, fragrant, and perfect for warm days!