FALOODA ICE CREAM

Ingredients (Yield: about 6 cups of ice cream)

• 2 Cups of Cold, Heavy Whipping Cream

• 1 14 oz can of sweetened condensed milk

• a couple of pinches of salt, I like pink salt

• 1/4 cup of rose syrup

• 1/2 cup of multi-colored, short Vermicelli noodles, boiled and then rinsed under cold water to prevent a lot of sticking 

• 2 pinches of ground cardamom powder

• 1 TBS Sweet Basil Seeds or Tukmaria seeds, soaked in a ¼ cup of water for five minutes or until the water is absorbed  

• 1/4 cup of chopped, roasted and salted Pistachio nuts (optional)

• Whipped cream for garnish (optional)

• Maraschino cherries (optional)

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Method: 

Whip the heavy cream until you have a somewhat stiff whipped cream. Be careful not to overbeat, or you will make butter. Then, add the condensed milk, salt, cardamom powder, soaked sweet basil seeds, the rose syrup and noodles (try to separate the noodles as much as you can before adding them in).

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Gently fold all of these ingredients together and put the mixture in your containers. Then, place some plastic film over the top to prevent freezer burn and freeze the Falooda mixture for at least 8 hours or overnight. 

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To make a Sundae, scoop the ice cream in a dessert glass and drizzle a little more of the rose syrup over the top. Cover with whipped cream, the chopped pistachios and a cherry.

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Enjoy!!