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Kewra (Screwpine) Ice-cream Recipe
Made with heavy whipping cream, whole milk, sugar, egg yolks, and Kewra
Kewra is an essence from Screwpine and most prized in Indian desserts. Kewra popularity in India is
comparable to Vanilla in USA.
This has a very delicate flavor. It is necessary to follow all the steps and meet temperatures to avoid formation of Ice crystals. The process is simple but takes 2 days to make this ice-cream.
Ingredients
Dairy Base
1. Heavy whipping cream: 2½ Cups
2. Whole milk: 1½ Cup, 1 cup and ½ cup
3. Sugar: 6 Tablespoons
4. Kewra: 1½ Tablespoon
Emulsification
5. Egg yolks: 8
6. Sugar: 6 Tablespoons
Method
Dairy base
Add milk, heavy whipping cream, and sugar. Heat it to 165ºF. Cook at 165ºF for five minute. Let it cool to room temperature. Do Not let it come to a boil. Let it cool. When it reaches room temperature, stir in the Kewra.
Emulsification
1. Beat egg yolks and sugar till creamy.
2. Keep adding Dairy Base little bit at a time to egg mixture and continue beating the eggs. Continue till all the Dairy Base has been added.
3. Heat the mixture to at least 180º F. Do not let it come to a boil. Cook till the mixture will coats the spoon. It will take about 5 minutes.
Ageing
Put the Ice cream mixture in the refrigerator for 12 hours.
Make Ice cream per the Ice cream maker instructions. Remove the ice cream from the ice cream maker and put in the freezer for four hours before serving.