Buransh Brownie Ice Cream

Buransh, a Hindi term for rhododendron, thrives in Uttarakhand, a northeastern state in India adjacent to Nepal. Depth N Green produces a unique buransh extract, incorporating rose petals during its creation. This extract lends a distinct floral taste to the ice cream, perfectly complementing a chocolatey brownie with its rich flavor profile.

1. Blend the evaporated milk, buransh extract and jaggery until the jaggery is completely dissolved.
2. Blend the heavy cream for 10 seconds, until just combined being sure not to incorporate any air into the batter.
3. Churn in your ice cream maker according to the machines instructions.
4. Add pieces of your favorite brownies to the ice cream before freezing. I often use the brownie recipe by Stella Parks if I want a fudge-y brownie or even store-bought, two-bite brownies if in a hurry.

Ingredients:

375 evaporated milk
375 heavy cream
250ml buransh
50g jaggery