A warm welcome to your favorite baking and dessert blog, where we elevate every day into an unforgettable experience! This No Churn Burnt Milk Ghee leftover and Jalebi Ice cream is your one and only solution if you have ever danced with the thought of eating ice cream and Jalebi together. And if you have never thought of eating jalebi with an ice cream, well you’re in for a sweet surprise. This recipe is my take on enjoying the crispy jalebis made in ghee with ice cream and trust me this is one ice cream you cannot miss if you want to satisfy your soul and your sweet tooth.
This ghee leftover and jalebi ice cream is the easiest and it uses just a few ingredients. The star in this recipe is the ghee leftover which you use to flavor the ice cream. The ghee leftover is the brown caramelized milk solid that settles at the bottom during the process of making ghee. It gives your ice cream a unique flavor that is earthy and nutty and the texture is grainy. In all, it leaves you with a rich mouthfeel with each bite of this ice cream. Tbh my mouth is watering right now so I can’t wait any more to make this for myself and by now you should dive in too. So let’s begin.
Table of contents:
- Equipment required
- Ingredients required
- Procedure
- Step-by-step picture
- Video Tutorial
- FAQ
- Recommended recipes
- Recipe Card
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What equipment do I need to make ghee leftover and jalebi ice cream?
A set of teaspoons and tablespoons
This stainless steel measuring spoon set is perfect. It is made of stainless steel and will last you a lifetime.
Big Bowl
I use this big bowl to mix all the ingredients. Looks aesthetic too!!
Heavy-bottomed saucepan:
I have used this saucepan here, as it heats the ingredients evenly and is durable.
Weighing Scale
This weighing scale is perfect for weighing all your ingredients. This one lasted me for more than 6 years until I dropped it by mistake and had to continue using it with some tape to keep it in place. I got a new one now!!
Spatula
Trust me when I say you need a silicon spatula. It’s the best thing ever! Nothing, I repeat, nothing can clean your bowl the way a spatula cleans it. Also, bonus points: it’s heat resistant, dishwasher safe, and has no cracks and crevices, so it’s easy to clean.
Cake Loaf Tin
This cake tin is perfect for freezing your ice cream; more importantly, it is the perfect size for this recipe.
Electrical Beater
I couldn’t find the model that I use because my electric beater is quite old. You can buy this one; I think it does a good job.
Balloon Whisk
This balloon whisk has a good grip and rounded tip for better whisking. I don’t use this because I already got balloon whisks when I got my toolkit from college, but this one’s a good whisk.
What ingredients do I need to make ghee leftover and jalebi ice cream?
Whipped cream
I have used whipped cream in this no-churn jalebi ice cream recipe. Whipping cream is essential as it gives your ice cream a smooth and creamy feel. It also makes the ice cream light and airy. The fat from the whipping cream ensures that the ice cream is uniform and prevents the ice crystals from becoming big, this in turn gives the ice cream a creamy smooth texture.
Here are some great no-churn ice cream recipes made using whipped cream. If you enjoy making this ice cream, you will enjoy making these too.
No churn chocolate ice cream with cocoa powder
No churn coffee ice cream recipe without eggs
Mango ice cream- no churn, no egg, 3 ingredients
Condensed milk
The second ingredient is condensed milk. Condensed milk is a thick and sweetened milk made by evaporating the water from milk. It contributes by giving this recipe sweetness and a rich creamy feel. As sugar is in a very high amount in condensed milk, it makes the ice cream firm enough to be scooped. The sugar content helps maintain the freezing point, preventing your ice cream from becoming rock-hard in the freezer.
Salt
I have used salt to balance out the flavors in the ice cream and bring out the unique flavors of this ice cream.
Clarified Butter/Ghee Leftover
The ghee leftovers are the caramelized milk solids that are stuck at the bottom of the saucepan while making ghee. To make ghee we start by clarifying butter also known as cooking the butter. Use good quality or homemade butter to make ghee.
Butter has 3 components which are water, fat, and milk solids. To make ghee you need to cook the butter at a medium flame. When we cook the butter at a high temperature, the fat and the milk solids separate. The milk solids tend to settle at the bottom and it starts browning. During this process, you will see a foam that comes on top. We will discard the foam. The remaining liquid fat is the ghee with browned milk solids settled at the bottom.
After the ghee is cooked and cooled, strain it and collect the leftover caramelized milk solids. This ghee leftover tastes good or can be enjoyed with sugar. It has the perfect caramelized earthy and nutty taste, enhancing this ice cream.
These ingredients make this clarified butter ice cream ice cream irresistible. Super easy to make, mix the ingredients, freeze, and enjoy!!
Making ghee is fun and science just like these two blog posts I wrote on making browned butter and the difference between lard and butter. Go ahead and read them if you feel this is fun.
Step-by-step procedure to make Ghee leftover and Jalebi ice cream recipe
Pre-prep for the ice cream
Make sure that the whipping cream is stored in the freezer. Before final use place it in the refrigerator to thaw.
Start with making ghee
In a big heavy-bottomed saucepan, cook good quality butter or homemade butter at medium flame. You will soon see that foam starts to appear on top, remove the foam. The fat and water have now separated from the milk solids. The milk solids are settled at the bottom and have browned. Once the fat and the milk solids have completely browned cool it and strain it. Your ghee and ghee leftover is ready.
Whipping the cream
Take a big bowl and add the whipping cream. Use a whisk, electric beater, or stand mixer to whip the whipping cream. Whip it at a medium speed. This will ensure that the air bubbles are formed evenly. If the beater is set at high speed, then it will create bigger air bubbles which may not remain stable. The air bubbles may tend to deflate when you mix the cream with other ingredients.
Mixing Ingredients
In a separate bowl add, condensed milk, salt, ghee leftover, and crushed jalebis (Note crush the jalebis by hand to ensure that you have ample chunks of jalebis in each bite). Make sure you press the ghee leftover so that you do not get any ghee or fatty leftovers because the fat will then prevent ice crystals from forming. Mix all these ingredients. Add all these mixed ingredients to the whipping cream. Gently fold these ingredients in the whipping cream using a spatula. Mix all the ingredients well.
Setting the ice cream and Serving
Pour the prepared mix into a loaf tin. Cover it using a cling wrap or foil and let it set in the freezer for 12 hours.
Your rich and luscious desi ghee leftover and jalebi ice cream is ready to be enjoyed. Dip the ice cream scoop in a glass of hot water and scoop out the ice cream in a bowl. Top it with some bits and pieces of crushed jalebis and enjoy!!!
Step-by-step pictures on how to make no-churn jalebi ice cream
Frequently Asked Questions about Ghee Leftover and Jalebi Ice Cream:
How to make ghee?
Ghee is made by cooking or clarifying good quality butter or homemade butter on a medium flame. You will soon see that foam starts to appear on top, remove the foam. The fat and water have now separated from the milk solids. The milk solids are settled at the bottom and have browned. Once the fat and the milk solids have completely browned cool it and strain it. Your ghee and ghee leftover is ready.
What is the leftover?
The ghee leftover is the caramelized milk solids that settle at the bottom of the saucepan.
Is this ice cream recipe a no-churn ice cream recipe?
Yes, this ghee leftover and jalebi ice cream is a no-churn ice cream.
Can I substitute condensed milk with coconut milk for a vegan option?
No, in this recipe you cannot substitute condensed milk, as this recipe also uses ghee which is not vegan.
How long does it take to freeze the no-churn jalebi ice cream?
It usually takes about 12 hours to freeze the no-churn jalebi ice cream.
Can I make this ghee leftover and jalebi ice cream ahead of time and store it in the freezer?
Yes, you can make this ice cream ahead of time and store it in the freezer. It stays long enough with no loss of flavor for up to 2 weeks if stored properly.
How to store this ghee leftover and jalebi ice cream?
You should store this clarified butter ice cream in an airtight container in the freezer.
What can I pair with this ghee leftover and jalebi ice cream?
This no churn jalebi ice cream pairs well with this Kunafa recipe and a dollop of this ice cream will taste beautifully with this Bengali rice kheer recipe with jaggery recipe.
Here are a few fun recipes for you to try:
Butter Crunch Cookies
Fluffy brioche recipe
Japanese Shokupan (Milk Bread using Tangzhong)
How to make mini buns without egg
Ghee Leftover and Jalebi Ice Cream
Find the perfect solution to your sweet cravings in a desi way with this no churn burnt milk ghee leftover and jalebi ice cream recipe.
Ingredients
- Whipping Cream: 200 grams
- Condensed milk: 200 ml
- Jalebi: 5 big pcs/ 10 small pcs
- Ghee leftoever:25 grams
- Salt: a pinch
Directions
- Step 1 Make sure that the whipping cream is stored in the freezer. Before final use place it in the refrigerator to thaw.
- Step 2 In a big heavy-bottomed saucepan, cook good quality butter or homemade butter at medium flame. You will soon see that foam starts to appear on top, remove the foam. The fat and water have now separated from the milk solids. The milk solids are settled at the bottom and have browned. Once the fat and the milk solids have completely browned cool it and strain it. Your ghee and ghee leftover is ready.
- Step 3 Use a whisk, electric beater, or stand mixer to whip the whipping cream. Whip it at a medium speed. If the beater is set at high speed, then it will create bigger air bubbles which may not remain stable. The air bubbles may tend to deflate when you mix the cream with other ingredients.
- Step 4 In a separate bowl add, condensed milk, salt, ghee leftover, and crushed jalebis (Note crush the jalebis by hand to ensure that you have ample chunks of jalebis in each bite). Make sure you squeeze the ghee leftover so that you do not get any ghee or fatty leftovers because the fat will then prevent ice crystals from forming. Mix all these ingredients. Add all these mixed ingredients to the whipping cream. Gently fold these ingredients in the whipping cream using a spatula. Mix all the ingredients well.
- Step 5 Pour the prepared mix into a loaf tin. Cover it using a cling wrap or foil and let it set in the freezer for 12 hours.
- Step 6 Your rich and luscious desi ghee leftover and jalebi ice cream is ready to be enjoyed. Dip the ice cream scoop in a glass of hot water and scoop out the ice cream in a bowl. Top it with some bits and pieces of crushed jalebis and enjoy!
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