To begin making Bottle Gourd Ice Cream Recipe -Lauki Ice Cream, wash, peel the lauki and grate/shred the bottle gourd and keep aside.

In a shallow frying pan, heat a tablespoon of ghee and stir fry the shredded bottle gourd for about 3-4 minutes on a medium heat, until most of its moisture is evaporated and the lauki appears lumpy.

Now add milk to the pan and keep stirring. Bring it to boil.

Once the milk and lauki has come to a boil, add in sugar and cook on medium flame. Keep stirring until the milk is reduced to half of its initial quantity. It might take 20-30 minutes.

Turn off the heat and allow the mixture to cool down to room temperature.

Once the mixture is cooled to  room temperature, pour the mixture to a blender and blend for about 2 minutes.

Take an airtight container and pour the mixture into the container and add 2 tablespoons of malai/fresh cream on top. Wrap with a cling wrap.

Freeze the Bottle Gourd Ice Cream Recipe for 4 to 5 hours until set.

After 3-4 hours, take the container out of the freezer; put all its content in a deep mixing bowl and beat the ice cream with a handheld mixer for about 2-3 minutes.

Add chopped almonds and cardamom powder, saving a few chopped almonds for garnish. Beat the ice cream once again for about 30 seconds.

Pour the mixture back into the airtight container and freeze for 6 hours or overnight.

Scoop out and serve Bottle Gourd Ice Cream Recipe (Lauki Ice Cream) as a summer dessert to kids, along with Avocado Egg Sandwich Recipe and Healthy Vegetable Fries Recipe (Oven roasted Potato, Zucchini and Carrot Fries) in the evening.