Showing posts with label Ice Creams. Show all posts
Showing posts with label Ice Creams. Show all posts

December 08, 2018

YOGHURT - TOMATO ICE CREAM

Ingredients:
Plain yoghurt - 1 cup
Tomatoes - 2 (peeled, chopped and deseeded)
Salt - 1/4 tsp
Lemon juice- 1/4 tsp
Black pepper - 1/4 tsp

Method:

  • Puree the tomatoes.
  • Blend the yoghurt, lemon juice, salt and pepper with the tomato puree.
  • Transfer to bowl and close with lid. Freeze until thoroughly chilled.
  • Serve garnished with mint leaves.

September 19, 2018

CARAMEL ICE CREAM

Ingredients:
Sugar - 225 gms
Milk - 750 ml
Egg yolks- 6
Pinch of salt

Method:

  • Place half the sugar in a heavy based saucepan and melt over gentle heat until caramelized to a deep golden brown. Remove from the heat and stir in the milk.
  • Take care as the caramel mixture will bubble up fiercely when the milk is added. Stir until the caramel has dissolved, then set aside to cool.
  • Beat the egg yolks, remaining sugar and the salt together until the mixture is very pale and thick and will make a ribbon trail when the beater is lifted. 
  • Gradually beat i the caramel milk, then pour the mixture into the saucepan.
  • Cook very gently, stirring, until the mixture is thick enough to coat the back of a wooden spoon.
  • Remove from the heat and leave to cool, stirring occasionally.
  • Pour into freezer trays and freeze, beating the mixture once or twice during freezing.
Variation:

Chopped toasted nuts such as hazelnuts, walnuts, pecans or Brazil nuts may be added to the partially frozen mixture after beating.

September 11, 2018

BANANA FLAMBE

Ingredients:
Butter - 50 gms (cut into small pieces)
Dark soft brown sugar - 75 gms
Ground cinnamon - 1/2 tsp
Ripe, firm bananas - 4 (peeled and cut into half lengthwise)
Juice of 1/2 lemon
Hard vanilla ice cream - 570 ml
Orange liqueur - 2 tbsp
Dark rum - 50 ml

Method:

  • Melt the butter in a large frying pan over moderate heat, then stir in the sugar and cinnamon. 
  • When the mixture is bubbling, add the bananas and lemon juice.
  • Cook for 3 or 4 minutes, spooning the syrup over the bananas. 
  • The bananas should not overcook and become mushy.
  • Spoon the ice cream into 4 dessert dishes.
  • Add the liqueur and rum in the pan, and heat for about 5 seconds.
  • Carefully light the syrup with a match.
  • When the flames die down, serve with the bananas over the ice cream.

June 22, 2018

BAKED ALASKA

Ingredients:
Your favourite ice cream - 300 gms
Egg whites - 4
Sugar - 100 gms

Method:

  • Preheat the oven to 250 degrees.
  • Scoops the ice cream into 4 mounds and put them on a baking sheet.Put the sheet in the freezer. 
  • The ice cream needs to freeze pretty solid to with stand the oven's assault, so give it time to cool.
  • Make the meringue by putting the egg whites in the bowl of an electric mixer. Start to beat them with the whisk attachment.
  • When they are fluffy, add one third of the sugar. Continue beating, adding the rest of the sugar in 2 parts.
  • Beat until the whites are soft, smooth and glossy.
  • Using a spatula or spoon, top each mound of ice cream with meringue and smooth it out so the ice cream is completely covered.
  • Use the back of the spoon to make decorative curls in the meringue.
  • Bake for 6 to 8 minutes, until the meringue is browned.
  • Remove, put on plates using a spatula and serve immediately.

June 20, 2018

BROWN BREAD ICE CREAM

Ingredients:
Brown bread slices - 3 
Vanilla ice cream - 5-6 scoops

Method:
  • Toast the bread slices till very crisp. Break into tiny pieces.
  • Mix these pieces into partially frozen ice cream.
  • Freeze again in the freezer.
  • Scoop out and serve topped with mint leaves or cherries.

May 02, 2018

CANTALOUPE A La MODE

Ingredients:
Sugar - 1/2 cup
Cornstarch - 1 tbsp
Blueberries - 1 cup
Shredded lemon peel - 1/2 tsp
Lemon juice - 1 tbsp
Vanilla ice cream
Small cantaloupes - 2 (halved and seeds removed)

Method:

  • Blend sugar, cornstarch and dash salt in saucepan. Stir in 1/2 cup water.
  • Cook stirring constantly till mixture boils.
  • Add berries, Return to boiling and boil one minute.
  • Add lemon peel and juice.
  • Serve warm over scoop of ice cream in cantaloupe halves.

May 01, 2018

EASY VANILLA ICE CREAM

Ingredients:
Milk - 750 ml
Vanilla essence - 1-2 tsp or 
Vanilla pod - 1
Egg yolks - 6
Castor sugar - 275 gms
Pinch of salt

Method:

  • Place the milk and vanilla pod in a saucepan and bring to just below boiling point. Remove from the heat, cover and leave to infuse for 20 minutes.
  • Beat the egg yolks, sugar and salt together until the mixture is very pale and thick and will make a ribbon trail when the beater is lifted.
  • Gradually beat in the strained milk, then pour the mixture into the saucepan.
  • Cook very gently, stirring, until the mixture is thick enough to coat the back of a wooden spoon.
  • Remove from the heat and leave to cool, stirring occasionally.
  • If using vanilla essence, add it now.
  • Pour into freezer trays and freeze, beating the mixture once or twice during freezing.

March 25, 2018

LYCHEE ICE CREAM

Ingredients:
Evaporated milk - 400 gms can (chilled overnight)
icing sugar -100 gms
Lychees - 500 gms can (drained and chopped)

Method:

  • Beat the chilled evaporated milk until thick and frothy.
  • Beat the icing sugar into the evaporated milk, then fold in the chopped lychees.
  • Pour into a freezer container and freeze.
  • Beat the mixture three times, at hourly intervals to prevent the fruit from sinking.
  • Cover, seal and freeze.


February 02, 2018

CHRISTMAS ICE CREAM

Ingredients:
Vanilla ice cream - 1/2 gallon
Coconut macaroons - 1 pound (crushed)
Red and green candied cherries - 1/2 pound (chopped)
Slivered almonds - 3/4 cup
Cognac - 4 tbsp (optional)

Method:

  • Soften ice cream in large mixing bowl.
  • Add crushed macaroons, candied cherries, almonds and cognac.
  • Mix well; store in freezer.

August 29, 2017

ICE-CREAM SANDESH

Ingredients:
Milkmaid- 1/4 tin
Paneer- 250 gms
Full cream milk powder- 3 tbsp
Malai(cream)- 2 tbsp

Method:

  • Knead paneer well with milk powder.
  • Add milkmaid and blend till creamy.
  • Mix in whipped cream. Spread in an ice tray to 1/2" to 3/4" thickness and freeze.
  • Cut into pieces and serve chilled.

August 17, 2017

GENNARO CONTALDO (RASPBERRY & LEMON ICE CREAM)


Ingredients:
Raspberries – 200 gms
Castor sugar – 85 gms
Egg yolks -3
Milk – 150 ml
Double cream – 100 ml
Finely grated zest of one lemon

Method:
  • Place a suitable plastic container in the freezer. Blend half the raspberries until smooth and mix in 10 gms of sugar. Set aside.
  • Whisk the egg yolks and remaining sugar in a bowl until creamy and pale, and the sugar has dissolved.
  • Place the milk and cream in a pan and gently heat through.
  • Remove from the heat and stir into the egg  mixture. Return to the pan and cook over a low heat, stirring all the time with a wooden spoon, until slightly thickened.
  • Remove from the heat and stir in the raspberry puree, lemon just and remaining whole raspberries.
  • Remove container from the freezer and pour in the mixture until 3 quarters full.
  • Leave to cool, then place, uncovered, in the freezer. After 30 minutes, remove and stir well, then return to the freezer.
  • Leave for another 30 minutes, repeat the procedure. Continue like this until the ice-cream is frozen.
  • Cover and leave in the freezer until required.



May 04, 2017

INSTANT ICE CREAM SODA

Ingredients:
Instant drink mix - 3 tbsp
Cold water - 60 ml
vanilla ice cream (softened) - 125 ml
cold diet soda - 1/2 can

Method:

  • combine drink mix and water in a tall glass, stir to completely blend.
  • Add ice cream and fill with diet soda.

May 03, 2017

TEMPURA ICE CREAM

Ingredients:
Kiwi puree - 4 tbsp
Icing sugar - 4 tbsp
Strawberry puree - 4 tbsp
Vanilla ice cream - 4 scoops of approximately 50 gms each
Sponge cake - 300 gms (bitz into crumbs)
Tempura flour - 300 gms
Oil -  2 cup (to deep fry)
Fresh fruits  -1/2 cup (for garnish)

Method:

  • For the kiwi sauce, take the kiwi puree and mix it with 2 tbsp icing sugar and keep it aside. Similarly, for the strawberry sauce, mix 2 tbsp icing sugar to the strawberry puree and keep it aside.
  • Take a scoop of the vanilla ice cream and coat it with the cake crumbs. ensure it retains its shape.Wrap it with aluminium foil and leave it in the deep freezer for 10 minutes.
  • In the meantime, whisk the tempura flour with 300 ml chilled water. Keep it aside for 10 minutes.
  • Heat the oil in a deep pan,. Remove the ice cream balls from the refrigerator, unwrap the aluminium foil, dip each ball in the tempura batter and fry immediately for about 20 seconds.
  • Take it out of the pan and place it on kitchen paper, to drain any excess oil.
  • Serve immediately with fresh fruits and a drizzle of strawberry and kiwi sauce.

April 26, 2017

BANANA KULFI

Ingredients:
Milk - 1 litre
Banana pulp - 3 tbsp
Sugar - 5-6 tbsp

For garnishing:
banana pieces and cherries

Method:

To  make the banana puree:

  • peel the bananas and mash with a fork. Mix with 1 tsp sugar syrup and blend gently with a fork for a smooth pulp.
To prepare the kulfi:
  • Boil the milk in thick bottom vessel. Reduce the flame and stir from time to time, taking care it does not burn at the bottom.
  • Boil and thicken the milk till it reduced to 1/4th of its quantity.
  • Mix in the sugar and stir till the sugar melts.
  • Remove and allow it to cool.
  • Mix in the banana pulp and mix gently. 
  • Pour into kulfi moulds and freeze overnight until it sets.
  • Unmould and serve with slices of fresh banana and cherries.

December 25, 2016

STRAWBERRY ICE CREAM

Ingredients:
fresh or frozen strawberries - 1 kg (hulled)
lemon juice - 1 tbsp
Icing sugar - 450 gms
Double or whipping cream - 600 ml

Method:

  • Liquidize the strawberries to a puree.
  • Alternatively, rub through a nylon sieve using a wooden spoon.
  • Stir in the lemon juice.
  • gradually add the icing sugar, stirring well between each addition.
  • Beat the cream until it forms soft peaks and fold into the strawberry mixture.
  • Pour into a freezer container and freeze.
  • Beat once after one hour, then cover, seal and freeze.
Variations:
use blackcurrants, raspberries, blackberries or loganberries instead of strawberries.

December 11, 2016

CHOCOLATE AND ORANGE ICE CREAM

Ingredients:
Single cream - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 3
Castor sugar - 100 gms
Plain chocolate  -75 gms (broken into pieces)
Orange curacao - 2 tbsp
Double or whipping cream -150 ml
Grated orange rind to serve

Method:


  •  Use the single cream, vanilla essence, egg yolks and castor sugar to make a vanilla custard.
  • Pour into a large mixing bowl and allow to cool slightly.
  • Place the chocolate pieces in a small heatproof bowl.
  • Melt the chocolate over a pan of gently simmering water, stirring as little as possible to avoid crystallization.
  • Cool slightly, then stir into the warm custard with the orange curacao. Allow to go cold.
  • Beat the double or whipping cream until it forms soft peaks and fold into the chocolate custard.
  • Pour into a freezer container and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.
  • Sprinkle with grated orange rind before serving.

October 21, 2016

BANANA AND GINGER ICE CREAM

Ingredients:
 Milk - 3 cups
Cream - 1 cup
Sugar - 1 cup
Ginger - 1 tbsp (peeled and finely sliced)
Egg yolks - 6
Ripe bananas -900 gms (peeled and cut into 1/4" thick slices)
Dark rum - 2 tbsp (optional)

Method:

  • Place the milk, cream, 1/2 cup of the sugar, and the ginger in a heavy bottomed saucepan.
  • Bring just to a boil, and immediately remove from the heat.
  • Cover and let infuse for 15 minutes.
  • Meanwhile, whisk together the egg yolks and the remaining 1/2 cup of sugar in a mixing bowl, until slightly thickened and lemon coloured. Set aside.
  • Bring the milk mixture to a boil over high heat, while stirring occasionally.
  • Slowly pour into the egg mixture while whisking vigorously and continuously.
  • Return to the saucepan,cook in low heat while stirring gently 4-5 minutes, or until the mixture is thick enough to coat the back of a spoon. Do not let the mixture boil.
  • Immediately strain through a fine sieve into a clean bowl set over an ice water bath, and stir the custard until chilled.
  • While the mixture is cooling, place the bananas in a food processor, add the rum, and puree until smooth.
  • Transfer to large mixing bowl and stir in the chilled custard.
  • Pour the mixture into the ice cream maker and freeze.
  • Serve in chilled bowls or frosted glasses.



July 29, 2016

SPARKLING WINE ICE CREAM

Ingredients:
Caster sugar - 350 g
Water - 300 ml
Orange juice - 3 x 15 ml
Brandy - 1 x 15 ml
sparkling white wine - 450 ml
Double (or) Whipping cream - 150 ml

Method:

  • Put the water and sugar into a heavy-based sauce pan and gently heat until the sugar has dissolved. Increase the heat and cook rapidly until the thread stage is reached. Remove from the heat and cool. 
  • Mix the orange juice, brandy and sparkling wine together and add to syrup. Pour the mixture into a freezer container and freeze for about 1 1/2 hours until mushy.
  • Beat the cream until it forms soft peaks. Fold into the frozen mixture and freeze. Beat the mixture three times, at hourly intervals. Cover, seal and freeze. 

July 22, 2016

MUESLI ICE CREAM

Ingredients:
Caster sugar - 100 g
Water - 300 ml
Muesli - 100 g
Plain unsweetened yogurt - 300 ml
Whipping cream - 150 ml

Method:

  • Put the sugar and water into a heavy-based saucepan and gently heat until the sugar has dissolved. Increase the heat and cook rapidly until the thread stage is reached. Allow to cool.
  • Stir the muesli  into the yogurt, then stir in the syrup. 
  • Beat the cream until it forms soft peaks and fold into the mixture.
  • Pour into a freezer container and freeze. Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.

BROWN BREADCRUMB ICE CREAM

Ingredients:
Milk - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 4
Caster sugar - 100 g
Dry brown breadcrumbs - 50 g
Whipping cream - 150 ml

Method:

  • Use the milk, vanilla pod or vanilla essence, egg yolks and caster sugar to make a vanilla custard.
  • Allow to cool, then pour the custard into a freezer container and freeze for about 1 1/2 hour until mushy.
  • Gently toast the brown breadcrumbs under a preheated low grill, turning them with a fork to ensure that they evenly. Set aside to cool.
  • Beat the cream until it forms soft peaks. Fold the cream and the breadcrumbs into the frozen custard and freeze.
  • Beat the mixture once after 1 hour, then cover, seal and freeze.
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