How to Make Palak Ice Cream

Palak (spinach) is a superfood that’s been recognized for its nutritional benefits. It’s also a popular ingredient in many dishes, from curries to pasta.

But it doesn’t always get a chance to shine as a dessert. That’s now changing thanks to Van Leeuwen Ice Cream and King Features Syndicate, who collaborated on a savory spinach-flavored ice cream in honor of Popeye’s 90th birthday and Fleet Week, an annual event that celebrates New York City’s marines, sailors and coast guard.

1. Prepare the base

There are a few ways to make Palak ice cream, and one of the most popular is to use frozen bananas as the base. Bananas are a great source of potassium, which helps regulate your electrolytes and encourages your body to burn carbohydrates as energy instead of fat.

You can also add a variety of other ingredients to your ice cream. For example, you can add ripples of fruit sauce or pockets of dulce de leche and chocolate. Alternatively, you could even try making it vegan by replacing the milk with coconut cream.

2. Add the milk

Add the milk to the base and mix it well. This helps tone down the bitterness of green palak leaves and also increases its flavour. You can also add a little butter to enhance its taste.

Pour the mixture into a shallow dish and freeze it. Stir it periodically to ensure that the ice cream doesn’t get too hard and clumpy. You can serve this healthy dessert with whipped cream, chocolate syrup and other toppings of your choice. For a richer texture, try adding a little more coconut milk.

3. Add the cornflour

Cornflour is a common ingredient in Indian cooking. It helps to thicken up gravies, bind soups and make fried chicken crispy.

This ingredient also works great as a binding agent for ice creams and kulfi. It adds a smooth, creamy texture to these desserts and makes them taste delicious!

The best thing about using cornflour is that it is easy to make and doesn’t require an ice cream maker. In fact, it’s easier than making a traditional custard and results in an incredibly creamy and flavorful ice cream without the need for eggs!

4. Add the sugar

The best thing about making ice cream is the process is very straightforward. The key is to mix the ingredients well. You want to make sure that the sugar dissolved fully into the milk so that your ice cream comes out smooth and silky.

You can also have a bit of fun with the sugar by experimenting with different flavors and combinations. A quick web search will reveal some tasty options. The most important thing to remember is that your ice cream will not freeze properly if it isn’t cold enough. Depending on whether you’re using a no-cook or cooked base, the time it takes to cool will vary from an hour or so to an entire day.

5. Add the ice

A thicker ice cream base will make your ice cream less watery and easier to eat, and it will also help prevent ice crystals from forming. Starch is a great thickener, as it is able to bind water.

For this recipe, we used a combination of cornstarch and sugar as our thickener. This is a popular choice, because it is egg-free and works well with ice cream.

6. Add the whipped cream

Whipping cream is a must for ice creams – it adds a light, airy texture which sets up nicely. You can use whipped cream in a variety of desserts including mousses, tortes, parfaits and sundaes.

In order to whip cream successfully you must keep the bowl, beaters and ingredients cold. This makes it much easier to whip and will produce a lighter, fluffier whipped cream than if the bowl, whisk or ingredients were room temperature.

To make the whipped cream pour 2 cups chilled heavy cream into a chilled bowl (the bowl should be at least one or two degrees colder than the cream) and whip it on medium to high speed until soft peaks form, which should take about 7 to 8 minutes.

7. Add the saffron

Saffron is a key ingredient in Palak ice cream because of its distinctive color and flavor. For this recipe, a quarter teaspoon of granulated saffron is enough to impart a bright yellow hue to the base.

Add the saffron to the milk before cooking and let it infuse for about 30 minutes. When ready, pour the mixture into a bowl and refrigerate until cold.

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