2cupsheavy cream16 oz, use cream with at least 35%+ fat content
8ozcream cheeseat room temperature
14oz cancondensed milk
1+ 1/4 teaspooncardamom powder
3/4teaspooncinnamon powder
1/8teaspoonall spiceoptional
10parle-g biscuitscrushed, + 2 more to sprinkle on top
Instructions
Place the steel mixer bowl and whisk attachment into the fridge for 30 minutes until it's cold. Add 2 cups (16 oz) of cold heavy cream into the steel bowl of your stand mixer (or use your hand mixer). Using the wire whisk attachment, beat the cream until it forms peaks. Remember to not over-beat else it will separate. Make sure to use heavy cream with a fat percentage of 35%+ here.Transfer the whipped cream into another bowl.
Now, to the same stand mixer bowl (no need to clean it), add the cream cheese, can of condesed milk, cardamom powder, cinnamon powder and allspice (if using).Using the wire whisk attachment, mix on medium speed until all of it is well combined, around 2 to 3 minutes.
Fold the whipped cream into the condensed milk-cream cheese mixture in parts. Take some cream and fold it gently using a spatula in one direction. Fold until all of the cream is well incorporated into the mixture.
Now, crush around 10 parle-g biscuits (do not crush them super fine, some chunks are good) using your hands or mortar and pestle. Add that to the ice cream base.Fold the biscuits crumbs into the ice cream base using a spatula. Ice cream is now ready to be frozen.
Transfer it to a container in which you would like to freeze the ice cream. Crush 2 more biscuits and sprinkle them over the top. Freeze overnight. Once set, take it out of the refrigerator and let it sit for 5 to 10 minutes (depending on how hot it is where you live) and then scoop into cones or bowls and enjoy!
Notes
If you don't have parle-g biscuits, you can use graham crackers or digestive biscuits in place.
You can toasted nuts to the ice cream base, toasted almonds and hazelnuts will work well.
Let the ice cream sit out for 10 minute before scooping it. No churn ice creams get pretty hard when frozen and need a little time at room temperature before you can eat them.