Ice Cream

Butter Scotch

By: Shrima ON September 10th, 2012

Ingredients: For the ice-cream 2 1/2 cups (500 ml.) milk 1/2 cup condensed milk 1/4 cup powdered sugar 1/4 cup milk powder 1/2 tsp butterscotch essence yellow food colour (optional) For the praline 1/2 cup (100 grams) sugar 1/4 cup powdered cashewnuts (kaju) oil for greasing Method: For the praline Heat the sugar in a pan till it caramelizes and becomes golden brown in colour. Remove from the fire, add the cashewnuts and mix well. Pour onto a greased surface and allow it to cool down and harden completely. Crush into small pieces and keep aside. For the ice-cream Combine all the ingredients except the butterscotch essence and whisk together so that no lumps remain. Bring to a boil in ...More

Chocolet Ice Cream

By: Shrima ON September 10th, 2012

Ingredients: 1 cup cocoa powder (I use Ghirardelli Sweet Ground Chocolate) 3/4 cup brown sugar 1 1/2 cups whole milk 3 1/4 cups heavy cream 1 Tablespoon vanilla Method: Put the dry ingredients in a bowl. Add the milk and cream and mix until combined. Pour the mixture into your ice cream maker and mix according to the directions for your machine. After 30 minutes it is ready to be put into a container to finishing freezing in the freezer. ...More

Strwabary Ice Cream

By: Shrima ON September 10th, 2012

Ingredients: 2/3 cup strawberry puree 1 cup milk 2 tsp cornflour 2/3 cup fresh cream 1/4 cup powdered sugar Method: Mix the cornflour in 1 to 2 tablespoons of cold water and keep aside. Heat the milk in a heavy bottomed pan. When it comes to a boil, add the dissolved cornflour and 2 tablespoons of powdered sugar and simmer for 3 to 4 minutes. Remove from the fire and strain the mixture. Cool completely. Whip the cream with remaining powdered sugar till soft peaks form. Mix the cooled milk mixture with the cream and strawberry purée. Pour into a shallow dish and freeze till slushy. Remove from the freezer and blend in ...More

Vanila Ice Cream

By: Shrima ON September 10th, 2012

Ingredients 2 cups milk 1 cup milk powder 1/2 cup (100 grams) fresh cream 1/3 cup powdered sugar 1 tsp vanilla essence Method Combine all the ingredients together and whisk well till the sugar dissolves. Pour into a shallow container. Cover and freeze till it is semi-set. Churn in a blender till all the ice crystals break down and transfer into a shallow container. Cover and freeze till it is firm. Scoop and serve. ...More

Cherrie Ice Cream

By: Shrima ON September 10th, 2012

Ingradiants: 2 C. very ripe sweet cherries 1 1/4 C. sugar 1/4 C. water 1 large egg 1 C. half and half 1 t. vanilla extract 3 C. heavy cream Method: Place the cherries, sugar and water in the top of a double boiler. Cook over medium heat for about 10 minutes, to allow the fruit to soften. Take out 1/2 C. of the cherries and drain the juices back into the pan. Puree the rest of the cherries. Roughly chop the 1/2 C. of cherries and mix back into the puree. Chill. Add the half and half and egg to a blender and blend until smooth. Whisk in chilled ...More