Mishti Doi Ice Cream

I made mishti doi with 3 litres of full fat cow milk. Since mishti doi requires caramelisation of the milk by simmering on low heat for around 2-3 hours until it becomes brown and nutty in taste and flavour I had to use a big batch of milk so that in the end I will have around 1.5 kg yogurt. But that is too much for a family of 3 of us and the sweet yogurt needs to be finished in 3 days or else it starts to taste very sour. So by the end of the second day I decided to throw it inside the ice cream machine. The thick, rich, creamy and fatty caramelised sweet yogurt was perfect as an ice cream base. I just wondered why I did not think about it earlier.

 

 

Mishti Doi Ice Cream

Ingredients:

3 litres of full fat cow milk

500gm white granulated sugar

125gm yogurt

Method:

1. In a saucepan simmer the milk on low to medium flame for 2-3 hours or until the milk is reduced into half of its original quantity, scraping the bottom of the pan every 10 minutes to prevent the milk from burning.
2. In another pan start caramelizing the sugar on a very low flame. Once the sugar is all melted and reaches a light amber colour, pour some milk to it. The milk will make a wild fuzz so be careful and keep on adding more milk until the fuzz settles down. Simmer the milk with the caramel until all the hard caramel is melted. Now add this caraemelised milk to to the pot of milk and simmer for 15 more minutes. In the end the milk should have a light brown colour and a sticky light toffy like consistency. 
3. Once done leave the milk to cool down to lukewarm temperature. The temperature should warm enough to dip your finger inside the milk and keep it there for a minute.
4. Take the plain yogurt in a big bowl and whisk it until there are no lump left. 
5. Slowly pour some of the reduced milk to it and whisk until perfectly mixed. Repeat the same process for 3-4 more ladles and then pour the mixture into the milk and whisk vigorously to mix everything.
6. Pour the mixture in a oven safe bowl and bake at 100F for 3 hours or until the yogurt is set and if shaken has a slight jiggle in the middle.
7. Leave it inside the oven for 5 more hours, doors closed and then transfer it to the fridge without any cover. This process will give the cream at the surface of the yoghurt enough lack of moisture to harden which in turn will add a beautiful texture to the overall yogurt.
8. Pour the mishti doi in your ice cream machine and follow its instruction.
9. Once the yogurt is thick and semi frozen transfer to a container and chill for 4 more hours. You can add caramel swirl on top if you like.