Tin roof ice cream burfee
16
Easy
10 minutes, plus 3–4 hours’ chilling time
20 minutes
Tin Roof ice cream burfee is such a simple twist on a traditional burfee. The idea came from a genius ice-cream hack I came across on social media a few years ago. Growing up, Tin Roof ice cream was always a favourite in our freezer, so I loved the idea of using its familiar combination of vanilla, chocolate sauce and almonds as the base for a sweet Indian treat. Because the ice cream already contains milk, cream, sugar and flavouring, all you really need is Klim milk powder, butter and a little cardamom to turn it into the most deliciously soft and creamy burfee. I’ve added rose essence for that familiar burfee flavour, but this recipe also lends itself to experimenting with different ice cream flavours and toppings.
Ingredients
Method
- 3 cups Woolworths Tin Roof ice cream
- 50 g butter
- 500 g Klim milk powder
- 1½ t ground cardamom (elachi)
- 1½ t rose-flavoured essence
- 15 g sliced almonds
- edible gold leaf, to decorate
Method
Ingredients
1. Melt the ice cream in a saucepan over a low heat.
2. Add the butter and stir until melted and well combined.
3. Add the Klim and ground cardamom and mix until well combined and the mixture is thick and smooth. Stir in the rose-flavoured essence.
4. Transfer the mixture to a lined or lightly greased dish and smooth the surface.
5. Top with the sliced almonds and gold leaf.
6. Cover and refrigerate for 3–4 hours, or until firm and set. Slice and serve.
Cook’s note: For an easy variation, try using another Woolworths ice-cream flavour and adjust the cardamom and rose essence to suit. Refrigerate until completely set before slicing.
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