Delicious Ice Cream Recipes

Basic Vanilla Ice cream

 Ingredients

1 litre fullcream milk

2 1/2 tsp. cornflour

1 tsp. gelatine

3/4 cup sugar

1 cup fresh cream

1 tsp. vanilla essence

1/2cup cold milk

Method

Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.

Mix cornflour in 1/2 cup cold milk, keep aside.

Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.

Boil for a further 4-5 minutes, take off fire.

Sprinkle gelatine over 3 tbsp. water in a small pan.

Allow to soak for 5 minutes. Warm over gentle heat, till dissolved. Do not bring it to a boil.

When boiled milk cools a little, add gelatine solution and mix well.

Cool to room temperature, freeze in covered tray, till set but not hard.

Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well.

The texture should be light and creamy. Reset in the freezer till frozen.

Roasted Almond Ice cream

Ingredients

1 litre full cream milk

2-1/2 tsp. Corn flour

1 tsp. gelatine or 1/2 packet china grass chopped fine

3/4 cup sugar

1 cup fresh cream

1 tsp. almond or kewra essence

1/2cup cold milk

1 cup almonds, sliced thinly

1 tbsp. pistachios, sliced thinly

1 tsp. cardamom powder

1 recipe basic ice cream

Method

Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour in 1/2

cup cold milk, keep aside.

Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.

Boil for a further 4-5 minutes, take off fire.

Sprinkle gelatine over 3 tbsp. water in a small pan, warm and dissolve over low flame till

transparent.

Or soak chinagrass in 1 cup water till spongy, then dissolve over flame till transparent.

When boiled milk cools a little, add gelatine solution and mix well.

Cool to room temperature, freeze in covered tray, till set but not hard.

Roast almond slivers in preheated oven on a baking sheet for 5 minutes or till light golden.

Remove and cool, mix with pistachios.

Break into pieces, beat with an egg beater till soft. Add cream,almonds, cardamom,

saffron and mix well.

The texture should be light and creamy. Reset in the freezer till frozen.

Coconut Khova Icecream

Ingredients

1-1/2 litre whole milk

50 gms. soft khova

1 cup fresh cream

1 cup dry coconut powder

1 cup sugar

1/2 tsp. vanilla essence

1 tbsp. cornflour dissolved in 2 tbsp. cold milk

1/2 tsp. cardamom powder

10-12 strands saffron

1 tsp. instant coffee powder

Method

Bring milk to a boil, simmer for 20 minutes, stir occasionally. Add sugar, cornflour mixture,

stirring continuously.

Add crumbled khova, stir. Simmer till mixture is thick enough to coat back of spoon. Add

cardamom, saffron, stir.

Remove from fire,cool to room temperature, stirring occasionally. Set in icecream tray,

cover with plastic sheet.

When set, but not hard, remove in a large vessel. Beat till soft and fluffy, but do not allow

to liquify. Use a wooden spoon or eggbeater. Put back in freezer, to reset.

Remove repeat process of beating as before. Add coconut powder, beaten cream, mix

well and beat.

Transfer to icecream container, cover and set till firm. Serve scoops topped with a

sprinkling of instant coffee powder.

Piled Fruit And Ice cream

Ingredients

1 3"x 8"x 3" rectangular bread box

2 sheets butter paper

1 litre pack vanilla icecream

1 cup canned cherries drained

1 cup fresh strawberries cleaned & chopped

2 oranges peeled and segmented

1 cup sponge cake crumbs or sweet bread crumbs

1 cup biscuit crumbs

1 tbsp. melted butter

2 tsp. cocoa powder

2 tbsp. sugar powdered

15-20 icecream wafer rectangles

1/2 cup strawberry sauce (refer sauces for icecreams and cakes)

Method

Check to see that the icecream block is very firm. Make strips to line the bottom and sides

of bread box. Keep the base strip much longer than box. This way sides of the strips that

hang out of the box can help pull out the block later. Place a single layer of icecream

wafers at bottom to cover base.

Run cake & biscuit crumbs, butter, cocoa, sugar in mixie for a few seconds. They should

just mix well, do not overbeat or it will form a lump. Spread 1/2 mixture on top of biscuit

layer. Press down gently and evenly. Mark 4 equal sections along length of horizontal

block.

Cut one section carefully with a large sharp knife. Place carefully over crumb base.

Spread out cherries over icecream layer. Sprinkle some leftover crumbs on them .Place

next layer of icecream over it. Spread orange segments and sprinkle some crumb mixture.

Place next layer of icecream over it. Spread strawberries and remaining crumbs mixture.

Place final layer of icecream over it. Arrange remaining icecream wafers to cover top of

icecream. Place one more strip of butter paper over it to cover wafers.

Set in freezer for 2-3 hours till well combined.