Coffee Softy Ice Cream

Ingredients(for 1 medium bowl (approx. 100g))

• 1 cup Toned milk (doodh) (preferably low-fat)
• 2 teaspoons Instant coffee powder (South Indian filter coffee powder can also be used)
• 1/2 cup Low-fat fresh cream (malai) (Amul low-fat cream or homemade malai)
• 2 tablespoons Jaggery powder (gud) (or coconut sugar for healthier sweetness)
• 1 tablespoon Cornflour (makai ka atta) (acts as a stabilizer)
• 2 tablespoons Milk powder (unsweetened)
• 1/4 teaspoon Cardamom powder (elaichi) (for subtle Indian aroma) - optional
• 1/2 teaspoon Vanilla extract (optional, for enhanced flavor) - optional
• 1 tablespoon Chopped roasted almonds or cashews (for garnish) - optional
• as needed Ice cubes (for quick chilling) - optional

Instructions

1. 1

   Boil milk in a heavy-bottomed pan on medium flame. Once it comes to a boil, lower the heat and add milk powder, stirring continuously to prevent lumps.

   5 minutes

   Use a whisk (phirni) for a smooth mix.

2. 2

   Dissolve cornflour in 2 tablespoons cold milk and add to the boiling milk. Cook on low, stirring constantly, until the mixture thickens slightly.

   4 minutes

   Cornflour prevents ice crystals, giving a creamy texture.

3. 3

   In a small bowl, mix instant coffee powder with 1 tablespoon warm water to make a paste. Add this coffee paste and jaggery powder to the thickened milk mixture.

   3 minutes

   Jaggery gives a natural earthy sweetness and blends well with coffee.

4. 4

   Add low-fat cream (malai) and cardamom powder. Stir gently to combine and cook for 2 more minutes. Turn off the heat and add vanilla extract if using.

   2 minutes

   Do not overheat after adding cream to retain softness.