½cupBroken Cashew Pieces or other nuts can be used and leave out nuts if allergic to nuts
Instructions
Into the pot, bring 1/2 cup of full fat milk to boil and add broken cashew pieces. Let it cool and cashew will get softened.
Reserve 2 tbsp of Gulkand and grind 1/4 cup Gulkand with remaining 1/2 cup full cream milk to a smooth puree.
Pour the heavy whipping cream to the chilled bowl or frozen container and whisk it with the electric whisker until it forms soft peaks.
Add condensed milk, rose essence(if using),ground gulkand puree, soaked cashew milk and reserved gulkand to the whipped cream and gently fold it until the mixture is uniform.You can even use the electric whisker but I prefer to fold to maintain the creaminess of ice cream.You can taste the mixture at this point and add more condensed milk if you need.
Cover frozen container with lid tightly and freeze it for 7-8 hours until it is set.