Kick off the latest Malai ice cream shop opening in Philadelphia with this irresistible homemade recipe
Publication Date: May 31, 2025, 11:00 AM (EDT)
Gulab Jamun Ice Cream: A Fusion of Tradition and Innovation
Malai’s signature gulab jamun ice cream has revolutionized our dessert lineup, offering a delightful twist on classic Indian sweets. Previously, our saffron-infused cardamom cakes soaked in rose syrup and layered with cinnamon-roasted almonds and ice cream became a household favorite. However, I wanted to craft a more straightforward, yet equally indulgent, version that doesn’t rely on cake layers.
Introducing, Gulab Jamun Ice Cream-a decadent treat that captures the essence of the beloved fried dough balls soaked in syrup, now seamlessly integrated into a rich, spiced ice cream base. This approach preserves the familiar milk powder and fried flavor notes, complemented by aromatic spices, making it an ideal summer indulgence.
Preparation Time and Ingredients
Preparation Time: Approximately 30 minutes, plus additional chilling and churning time
Ingredients List
- ¼ teaspoon saffron threads, crushed
- 1 tablespoon boiling water
- 1 tablespoon cornstarch
- 2 cups heavy cream
- 1¾ cups whole milk
- ⅔ cup granulated cane sugar
- ¼ cup light corn syrup
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- 10 store-bought gulab jamun balls (see Pooja’s tip below)
- 1 teaspoon rose water
Step-by-Step Instructions
- Bloom the saffron: Gently crush the saffron threads between your fingers and place them in a small heatproof bowl. Pour the boiling water over the saffron and let steep for at least 5 minutes, or up to 20 minutes, to develop a rich flavor.
- Prepare the cornstarch slurry: Mix the cornstarch with 2 tablespoons of the cream in a small bowl until smooth. Set aside.
- Make the ice cream base: In a saucepan, combine the remaining cream, milk, sugar, corn syrup, infused saffron, cardamom, and salt. Bring to a gentle boil over medium heat, whisking constantly to dissolve the sugar. Stir in the cornstarch mixture and add 6 of the gulab jamun balls. Return to a boil, stirring continuously, and cook for 3 minutes. Remove from heat and allow to cool slightly. Stir in the rose water.
- Chill the mixture: Let the mixture cool to room temperature, then transfer to a blender and blend until smooth, about 1 minute. Cover and refrigerate for at least 4 hours or overnight. Before churning, give the mixture a gentle stir to recombine.
- Churn and fold: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes, roughly chop the remaining 4 gulab jamun balls into small pieces. Once the ice cream reaches a soft-serve consistency, fold in the chopped gulab jamun with a spatula. Serve immediately or transfer to a container and freeze until firm.
Chef’s Tips:
Pooja recommends purchasing canned gulab jamun, which is readily available online and at Indian grocery stores, for convenience and consistent quality.
From Malai: Frozen Cakes Inspired by South Asian Flavors by Pooja Bavishi. Copyright © 2025 by Pooja Bavishi. Reprinted with permission from Weldon Owen, a division of Perception Edition.
About the Author
Pooja Bavishi is a renowned cookbook author and the founder and CEO of Malai, a popular ice cream brand and chain known for blending traditional South Asian flavors with modern culinary techniques.
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