Sesame & Jaggery No-Churn Ice Cream

Dry roast the sesame seeds on medium heat till fragrant and begins to turn color. Transfer to a plate to cool. Once cool, grind to a fine, sticky powder.

Chill the bowl and whisk before you begin to whisk the whipping cream. Place the chilled bowl over a bigger bowl of ice to keep the temperature of the cream cool as it whips.

Pour in the cold cream into the cold bowl placed inside an ice bath and whisk until you see soft peaks.

Into the whipped cream, gently fold the condensed milk, sesame seed powder and 1/3rd of crushed peanuts.

Refrigerate until the jaggery sauce is ready.

Heat the grated jaggery in a small pan and let it melt over medium heat. You can speed this process by adding 1/4 tbsp of water.

After a couple of minutes, you'll see bubbles forming around the edges spreading over to the entire surface, thickening the syrup further. Once thick enough (but pourable), remove from heat and cool slightly.

Transfer half the whipped sesame cream into an 8" rectangular pan. Drizzle half the sauce and sprinkle a little of the remaining crushed peanuts.

Spoon over the remaining whipped sesame cream and drizzle the remainign sauce, and a little more peanuts. Reserve some peanuts for garnishing as you serve.

Freeze for atleast 5 hours or overnight preferably.