Jigarthanda Milk

Wash and soak almond gum in the water for 3–4 hours or overnight. It should expand in size and form a jelly.

3–4 hours

Keep it in an airtight container in the fridge.

Wash and crush the sarsaparilla root.

Bring the water to a boil in a saucepan, then add the sarsaparilla.

Reduce the heat, and simmer until the water is reduced by half.

Add the sugar, and cook until you get a one-string syrup.

Cool the syrup, then store in air-tight container.

Boil the milk, stirring continuously until it is frothy. Collect the malai (thick cream) that forms.

Beat the fresh cream, and stir it into the milk. Reduce the heat to medium-low.

Stir in the ¼ cup sugar until completely dissolved.

Add the milk solids, and mix well. Let cool slightly.

Heat the 2 tbsp sugar in a heavy-bottomed saucepan over low heat until it melts and caramelizes.

Quickly and carefully add the hot milk mixture. It will sizzle. If the caramel seizes, keep heating it and it will melt in slowly.

Let cool, then pour into an airtight container and cover it with cling wrap. Freeze for 4–5 hours.

4–5 hours

Once it sets, beat it well using a whisk or a blender. Repeat 3–4 times for creamier ice cream.

Freeze for 5–6 hours.

5–6 hours

Simmer the milk in a heavy-bottomed saucepan until it is thickened and reduced to half its volume. Collect the malai (thick cream) that forms, and reserve it.

In another pan, gently heat the sugar until it melts and caramelizes.

Stir the caramel into the milk. Mix it well until it is fully dissolved and the milk turns golden in color.

Simmer the milk for 10 minutes.

10 minutes

Let it cool and keep it in fridge.

Add 1–2 tbsp soaked almond gum and 1 tbsp sarsaparilla syrup to a tall glass.

Add enough jigarthanda milk to fill the glass ¾ full.

Add a scoop of the jigarthanda ice cream.

Top with the collected malai, and serve immediately.