Archive | July, 2013

ICE CREAM

28 Jul

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ICECREAMS can easily be made at home without an icecream maker. Using fresh fruits and any flavour you like, here are three easy icecream receipies i made recently and loved by everone. 

MANGO ICE CREAM

With the summer and mango season in full bloom, the king of fruits was my first choice.

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serves 6

Ingredients

  • Alphonso mangoes: 2 medium
  • Milk powder: 200 gm.
  • Low fat cream: 200 gm.
  • Skimmed milk: 1 cup.
  • Sugar: ½ cup.
Instructions:-
  1. Peel the mangoes and cube it. Put in a blender and puree it.
  2. Add in the milk powder.
  3. Add in one cup of skimmed milk, half cup of sugar and cream.
  4. Blend for few minutes till smooth and frothy .
  5. Pour into freezer proof boxes . Store this in the freezer and after an hour lightly beat it with a fork, for about 3 to 4 times ( and add in any additional flavours like choco chips,cookies,toasted nuts ….etc) ….and finally just leave it undisturbed in the freezer preferably overnight . Serve it with pieces of fresh mango fruit.

Vanilla ice cream

There are many versions and receipies of vanilla icecream, but most use heavy cream along with whipping cream. Then i came across this receipie in eating well.com.

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INGREDIENTS :-

  • 1 1/2 teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • 1 vanilla bean

METHOD:-

  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
  3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
  4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
  5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.

CHOCOLATE ICECREAM

Heres the fun part, everyone liked the most chocolate icecream. But it hardly had the ingredients for a chocolate icecream, no one could hardly guess what went into it apart from the chocolatie flavour.

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makes 2 servings

  • 1 1/2 peeled medium bananas, sliced into coins and frozen until solid
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons cream
  • 1/2 teaspoon vanilla extract

METHOD:-

Blend bananas in food processor until they are the consistency of soft serve ice cream. Blend in cocoa powder, cream, and vanilla. Transfer to a freezer container and freeze until solid.

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you may also like SORBETS , MUHALLABIA , FALOODA KULFI , ROSE MILK , LASSI .

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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