Chyavanprash-Infused Kala Jamun and Black Sesame Ice Cream
Inspired from the traditional Japanese black sesame ice cream, this Indo-Japanese fusion ice cream is perfect for lactose-intolerants as it is dairy-free. Chyavanprash is a naturally black, ancient Indian formula that has great health benefits. This paste is available in Indian provisional stores. You can also buy it online.
- Fresh ripe, deseeded Kala Jamun (deep purple berries found in India during summers): 400 g
- Patanjali Chyavanprash use any brand: 1 tbsp
- Honey: 1 tbsp
- Castor sugar:6 tbsp
- Toasted black sesame seeds: 3 tbsp
- Black salt: ¼ tsp
- Silken tofu blitzed into a fine paste: 175 g
- Black raisins: ½ cup
- Dried blueberries: ½ cup
- Few red peppercorns toasted black sesame seeds and a sprinkle of black salt for garnish
- Sweet strawberry syrup for garnish optional, but recommended
Grind the toasted sesame seeds into a fine powder.
Mixture A: Marinate the deseeded Kala Jamuns for 20 min, with the black salt, Chyavanprash and honey. Make a fine paste with the sesame powder and sugar.
Mixture B: Soak the raisins and blueberries in water for one hour. Drain the water after one hour and grind it into a fine paste, adding the tofu paste in small quantities, until all the tofu is used up.
Mix mixtures A and B evenly with a whisk. Pour the mixture into a lock-n-lock container and refrigerate until set. Churn once in between.
To serve scoop out the ice cream in a plate and drizzle some strawberry syrup over it. Sprinkle some black salt and decorate with a few pink peppercorns and black sesame seeds!