Burfee Ice Cream

500 ml fresh cream
1 cup milk
¼ cup white sugar
2 tsp rose water
2 tbsp Klim
1 tsp salt
1 tsp elaichi
50 g burfee (chopped)
Almonds and pistachios (chopped)

Mix everything together and chill in the fridge for about an hour. (Besides the burfee and the nuts)

Turn the Cool Scoops machine on first so it starts spinning, then slowly pour the mixture into the bowl only fill about 2/3 as it expands.

Let it churn for 20–25 minutes, then add the chopped burfee, almonds and pistachios towards the end.

Enjoy as soft serve or freeze for a firmer scoop.

See recipe video here