Ice cream

Dense, cold and slightly stubborn on the scoop.

Low overrun means less air and more actual ice cream per tub. It is heavier in the hand than what you are used to.

Is Sanju Icecream natural ice cream?

Yes. Every tub is built from natural milk, sugar and one flavouring input — fresh fruit, in-house roasted dry fruits, or real chocolate. There are no preservatives, artificial flavours, stabilisers or synthetic colours, which is why the strawberry looks dull pink and the sitaphal is flecked rather than uniform. All flavours are eggless.

Sitaphal Ice Cream

Custard apple deseeded by hand, folded in as pulp so the fruit stays in visible ribbons.

October to JanuaryEggless

See ingredients

Dark Chocolate Ice Cream

Real chocolate melted into hot milk base. Bitter edge intact, no cocoa powder shortcuts.

All yearEggless

See ingredients

Dry Fruit Ice Cream

Cashew, almond and pistachio roasted and cut in-house, then stirred through a plain milk base.

All yearEggless

See ingredients

Strawberry Ice Cream

Mahabaleshwar strawberries in winter. The colour is dull pink because nothing is added to brighten it.

December to FebruaryEggless

See ingredients

Storage

How to keep it right

Keep it at -18C
Home freezer doors run warm. Store tubs at the back.
Eat within 1-2 weeks
There is nothing in the tub holding it stable beyond that.
Rest 3 minutes
Low overrun ice cream scoops far better slightly tempered.