MAKING:

In a frozen container, whip cream until stiffness peaks.

Add condensed milk and continue to whip.

Pop into freezer and freeze until flavours are ready.

For pan flavour: In a bowl, combine 2 cups of plain ice cream with chopped pan, rose syrup and mix well. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.

For chikoo (Sapota) flavour: In a bowl, combine 2 cups of plain ice cream with chopped chikoo, chikoo puree, ground cardamom and mix well. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.

For Kesar Pista (Saffron-pista) flavour: Combine kesar with hot milk and allow to cool completely. In a bowl, combine 2 cups of plain ice cream with pistachios, saffron milk and mix well. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.

For aam (Mango) flavour: In a bowl, combine 2 cups of plain ice cream with chopped mango, mango puree and mix well. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.

For Kaju draksh (Cashew raisin) flavour: Heat half and half in a saucepan and stir in cashews and raisins. Cook for 1 1/2 to 2minutes, transfer to a separate bowl and allow to cool. In a bowl, combine 2 cups of plain ice cream with milk mixture and ground cardamom. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.

For mint choco chip flavour: In a bowl, combine 2 cups of plain ice cream with chocolate chips, mint and green colouring. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.

For Badam anjir (Almond-fig) flavour: Heat half and half in a saucepan and stir in figs. Cook until soft and allow to soak after turning off heat. In a blender, process soaked figs with milk, almond until well ground. In a bowl, combine 2 cups of plain ice cream with blended mixture. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.               

SERVING:

Serve and enjoy!