How can we prepare tasty Cassata?

CASSATTA:




Ingredients:

• 1 Litre vanilla ice cream
• 300 ml Cream
• 1/2 tsp Almond essence
• 1/2 Cup toasted almonds
• 50 gm Dark chocolate
• 2 tbsp Sugar
• 1/2 Cup glace fruit, chopped


Method:

•	Soften the ice-cream and combine the almond essence with it.
•	Line the base and sides of 1 litre pudding basin leaving a cavity in the centre for the fruit mixture.
•	Freeze till firm.
•	Whip cream and sugar together till the peaks form.
•	Now chop chocolate and almonds.
•	Fold the chopped fruit, chocolate and almonds into the whipped cream.
•	Fill the cavity of the ice cream with it.
•	Cover it with foil and freeze till firm.
•	Just before serving, dip the basin into very hot water, quickly 2 or 3 times then invert and shake sharply onto a serving plate.
•	Cut Casata into wedges and serve.

How is the making of Very Cherry Ice Cream

Ingredients:
1 pound - fresh pitted dark sweet cherries, coarsely chopped
1/2 cup - sugar
75 gms - package cherry flavored gelatin
1 cup - boiling water
75 gms - package cook and serve vanilla pudding mix
3 1/2 cups - milk
2 cups - heavy cream
2 tsp - vanilla extract

Method:

1. In a large bowl, combine cherries and sugar; set aside.
2. Dissolve gelatin in boiling water; set aside.
3. Cook pudding according to package directions, using 3-1/2 cups milk. Add to cherries.
4. Stir in cream, vanilla and prepared gelatin.
5. Refrigerate, stirring occasionally, until cold.
6. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions.

Do you know the making of Kesar Pista Ice Cream

Ingredients:
8 oz. Cool Whipped
1 tub Vanilla ice cream
Kesar, chopped Pista and powdered Cardamom.


Method:

Blend all the ingredients together by electric beater, pour the mixture in to air tight container, cover it and freeze. After six to eight hours soft and creamy kesar pista ice cream will be ready to eat.

How can we make Apple Orange Icecream

Ingredients:
2 apples peeled, diced
2 oranges, segmented, peeled, deseeded
1 tbsp. cornflour
1 tbsp. butter
1/2 cup sugar
1/2 cup orange juice
1 tsp. lemon juice
1/2 litre vanilla icecream
1/2 cup smooth fresh cream
2 tbsp. brandy (optional)
1 packet china grass


Introduction to Apple Dishes

Method:
To prepare flan tin:

1. Take a 9" flan tin, and a4 wide shallow cup or bowl with flat bottom.
2. When icecream is semi set in flan tin, place bowl in centre, press a little to get embedded halfway at least.
3. Chill again to set firmly.

To make fruit filling:

1. Put both apple and orange segments in a pan.
2. Add sugar, butter, heat till sugar is dissolved.
3. Add cornflour dissolved in orange juice, cook till thick.
4. Stir in lemon juice, take off fire.
5. Warm or prepare just before using.
6. Keep aside.
7. Dry crush china grass in a small mixie, till broken to tiny bits.
8. Soak in 1 cup water, keep aside for 20 minutes.
9. Heat, stirring continuously, till fully dissolved, and starts boiling.
10. Simmer for minutes or till transparent.
11. Cool a little.
12. Beat icecream till smooth, add fresh cream, chinagrass mixture.
13. Beat again till smooth or use an electric hand mixer.
14. Pour in a flan tin.
15. Transfer to freezer till firmly set, following procedure given a start of method.

To proceed before serving:

1. Unmould icecream base, place on a serving plate.
2. Pour some hot water inside the bowl to loosen.
3. Twist and carefully remove bowl.
4. Now you have a round icecream base with a depression in centre.
5. Pour warm fruit in depression.
6. Sprinkle brandy and set alight to sizzle, if desired.
7. Serve immediately, with the sizzling fruit.

Making time: 4 hours
Makes: 5 servings
Shelflife: To prepare before assembly 1 week, after assembly best immediately

How is the making of Muskmelon Icecream

Ingredients:
1 small sweet muskmelon
1 litre whole fat milk
1 cup fresh cream,
3/4 cup sugar
2 tbsp. cornflour
2 drops vanilla essence


Introduction to Muskmelon Dishes

Method:

1. Peel, dressed, chop and mash muskmelon to pulp.
2. Keep aside, refrigerated till required.
3. Bring milk to boil, saving 1/4 cup to keep cold.
4. Dissolve cornflour in cold milk, keep aside.
5. Boil milk for approx.15-18 minutes.
6. Gently pour in dissolved cornflour, stirring continuously.
7. Boil on low, further 3-4 minutes.
8. Take off fire, add sugar and vanilla essence.
9. Stir till sugar dissolves, cool to room temperature.
10. Cover with a plastic sheet or clingfilm.
11. Set at highest freezer setting, till almost set, but not hard.
12. Remove, chop and beat till fluffy.
13. Beat cream a little, add to beaten icecream.
14. Add muskmelon pulp, fold in gently.
15. Transfer back to freezer as before.
16. Freeze till well set.
17. Scoop dollops and serve topped with kharbooja seeds sprinkled on top.

Making time: 1 hour (altogether, except freezing time)
Makes: 5-6 servings
Shelflife: Best fresh

How can we make Chocolate Icecream

Ingredients:
1 litre - whole milk
1/2 cup - cocoa powder
1/2 cup - milk powder
300 gms - fresh cream
1/2 tin - condensed milk
2 tbsp - cornflour
1/4 cup - sugar (if required)


Method:

1. Dissolve cocoa, milk powder, cornflour in 200 ml. milk.
2. Put remaining milk to boil, cooking for 8-10 minutes.
3. Stir frequently while cooking.
4. Add condensed milk,mix till well dissolved.
5. Gradually add dissolved ingredients, stirring continuously till well dissolved.
6. Mixture should be a little extra sweet.
7. If required add some sugar.
8. Simmer further for 3-4 minutes.
9. Cool to room temperature.
10. Set in freezer for 4-5 hours till set but soft.
11. Remove, beat with electric beater, add in cream.
12. Beat till fluffy.
13. Transfer to freezer tray, reset for 5-6 hours.
14. When fully set, scoop and serve.

Making time: 30 minutes (excluding setting time)
Makes: 4 servings
Shelflife: 1 week approx in freezer

How to prepare Hawaiian Ginger Saffron Ice Cream

Ingredients:
2 cups milk
1 cup whipping cream
1/2 vanilla bean
9 extra large egg yolks
3/4 cup cane sugar
1/2 cup water
1/4 cup fresh peeled, chopped, ginger
2 pinches of fresh saffron
Pinch of fresh ground nutmeg



Method:



* Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan.


* Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl.


* Return to sauce pan and stir over medium-low heat until custard thickness, do not boil.

* Strain custard in bowl and refrigerate until cold.


* Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup.


* Strain mixture into custard and refrigerate.


* Process the custard in an ice-cream maker accordingly to manufactures instructions.

Transfer to containers and freeze. (Can be made 3 days in advance)

Easy preparation of Fruit Icecream Medley

Ingredients:
2 scoops basic vanilla icecream
1/2 cup mixed chop fruit
(orange, strawberry, banana, grapes, chickoo, kiwi, etc)
2 tbsp. fresh fruit sauce (refer Sauces for Icecreams and Cakes)
1 icecream wafer for topping
1 tbsp. tiny cubes of leftover cake (optional)
2-3 tbsp. orange juice sweetened and chillled


Introduction to IceCreams

Method:



Use a balloon glass (with/without stem) for best result.

Toss the chopped fruit and cake together.


Place at bottom of glass. Pour the orange juice over it.


Place the icecream scoops over the fruit.


Pour sauce over scoops.


Cut wafer into 4 small triangles.


Poke into top of scoop to form a fan shape.

Making time: 20 minutes (excluding times of icecream and sauce)
Makes: 1 large helping

How to make Peach Banana Icecream

Ingredients:
500 gms. Peaches
2 ripe bananas
200 ml. wholefat milk
200 gms. Fresh cream
1/2 tin condensed milk
1/4 cup sugar
1/2 lemon juice extracted


Method:
# Boil milk to 100 ml.
# Keep aside to cool to room temperature.
# Meanwhile, peel and thickly slice peaches.
# Put in a heavy pan, sprinkle sugar.
# Heat covered on a low flame, till watery liquid get a bit sticky.
# Add lemon juice, stir, allow to cool to room temp.
# Cut and mix in bananas, blend to a smooth puree in mixie.
# Add milk, cream, condensed milk to banana mixture.
# Run in short spurts till mixture is light and frothy.
# Set in refrigerator to 8-10 hours till firm but not hard.
# Serve in scoops or cubes.

Making time : 30 minutes (excluding setting time)
Makes : 10-12 servings
Shelflife : 2 days

How can we make Flavoured Icecreams--Recipe

Ingredients:
1 recipe Basic Vanilla Icecream
(replace vanilla essence with that matching fruit used)
1 cup fruit pulp (coarsely mashed)
(mango or strawberry or chickoo, or any other of your choice)
1/2 cup fresh beaten cream
1/4 cup ground sugar


Introduction to IceCreams


Method:


Follow recipe for vanilla icecream till setting first time.


Remove when well set, mash and beat till soft and creamy.

Mix together the pulp, 1/4 cup cream and ground sugar.


Add cream for vanilla recipe first with essence and beat.


Add fruit cream mixture and fold in gently.


Transfer back to container and freeze till well set.


Serve scoops with the matching sauces.


(For sauces refer Sauces for Icereams & Cakes')

Variation:

Alternatively add 1/2 cup recipe of the Fresh fruit sauces (referred above) instead, and mix just enough to form ripples in the icecream. Set as usual.

Making time: 20 minutes

How to prepare tasty Tutti-Frutti Icecream

Ingredients:
1 litre - fullcream milk
2 1/2 tsp - cornflour
3/4 cup - sugar
1 cup - fresh cream
1 tsp - vanilla essence
1/2 cup - cold milk
1/4 cup - tutti frutti pieces
3 to 4 drops - orange colour




Method:

1. Bring milk to a boil.
2. Boil for 15 minutes on low, stirring occasionally.
3. Add orange colour soon after the milk has been boiled
4. Mix cornflour in 1/2 cup cold milk, keep aside.
5. Add sugar to milk, stir.
6. Add cornflour paste, stirring continuously, till boil resumes.
7. Boil for a further 4-5 minutes, take off fire.
8. When boiled milk cools a little
9. Cool to room temperature, freeze in covered tray, till set but not hard.
10. Break into pieces, beat with an egg beater till soft.
11. Add tutti frutti pieces while folding in the cream
12. Add tutti frutti pieces while folding in the cream.
13. Add cream and essence, mix well.
14. The texture should be light and creamy.
15. Reset in the freezer till frozen.

Making time: 45 minutes excluding cooling, setting times.
Makes: 4 helpings.
Shelflife: 3-4 days, in freezer

How to prepare Coconut Spout Ice Cream

Ingredients:
Milk 2 cups
Egg white 2
Sugar 1/2 cup
Coconut spout (tender coconut) 1 cup
Gelatin 2 tsp


Method:



Add gelatin in 1/4 cup warm milk. Keep it till it dissolves.


Add sugar in the rest of the milk.


Beat egg white till it gets fluffy.


Mix all the ingredients except the coconut spout together.


Put coconut spout in a glass dish. Pour the mixture over the coconut. Keep it in the refrigerator for 2 hours

How to make Sitaphal Icecream

Ingredients:
3 cups sitaphal pulp
1 can condensed milk
sugar if required


Introduction to Sitaphal Dishes

Method:



Empty can of condensed milk in a large beating bowl.


Chill condensed milk for 10minutes in freezer.


Puree sitaphal pulp, saving a tbsp. of segments.


Beat condensed milk with an electric hand beater, till foamy.


Add puree and beat again. Fold in segment.


Make icecream either in icecream churner, or set in freezer tray.


Stir with a fork or spoon every 1/2 hour, till icecream is almost set.

Remove in bowl again, beat with a wooden spoon or spatula till light.


Refreeze till well set.


Serve in scoops or slices.

Making time: 20 minutes
Makes: 5-6 servings
Shelflife: 2-3 days in freezer

Do you know the preparation of Lychee Icecream?Here is the Recipe

Ingredients:
1 recipe basic vanilla icecream (refer icecreams section)
1 cup lychees, crushed coarsely in mixie
1 tbsp. chopped nuts or crushed praline powder




Method:

1. Prepared icecream in the regular method. This is given in basic Icecream recipes section.
2. When semiset, take out, crush lightly.
3. Add lychees, nuts and mix gently.
4. Set again till firm.
5. Take out and serve in individual bowls.
6. Garnish with a lychee or chopped nuts on top.
7. Serve with a scooper, when well chilled and set.

Making time: 45 minutes (excluding cooling and setting time)
Makes: 5 servings
Shelflife: 3-4 day in freezer compartment or fridge.

How to make Vanilla icecream

Ingredients:
Milk 4 cups
Milk Powder 1 cup
Gelatin 1/2 tsp
Sugar 1/2 cup
Cornflour 2 tsp
Butter 1 tsp
Vanilla 2 - 3 drops



Method:



* Boil 3 cups of milk. Keep aside 1 cup of Milk.


* Mix Milkpowder, Gelatin, Sugar & Cornflour in 1 cup of Milk which is kept aside.


* Put that mixture in the boiling Milk.


* Cool it. Afterwards put butter and few drops of Vanilla essence and keep in freezer.


* Take out after 1/2 hour and put in the mixer. Put again in the freezer. It will be ready to serve.

How to make Delicious Mango Icecream

Ingredients:
For Vanila
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. mango essence
1/2 cup cold milk

1 cup mango pulp (coarsely mashed)
1/2 cup fresh beaten cream
1/4 cup ground sugar



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.


Remove when well set, mash and beat till soft and creamy.


Mix together the pulp, 1/2 cup beaten cream and ground sugar.


Add 1 cup cream first with essence and beat.


Add fruit cream mixture and fold in gently.


Transfer back to container and freeze till well set.


Serve scoops with the matching sauces.


(For sauces refer Sauces for Icereams & Cakes')

Tasty preparation of Quick Icecream

Ingredients:

3 Egg yolks
2 cup Sugar
1 cup Cream
1/2 cup Powdered cocoa


Method:
1.Put the mixture of the egg yolks, sugar, cream & powdered cocoa together in the icecream maker.

2.Turn the handle until the icecream is firm.

3.Leave it in the freezer for 20 mts. Then serve cold.

How can we prepare Pista Icecream

Ingredients:
3 cups milk
3/4 cup sugar
5tbsp corn flour (cornstarch)
Few drops vanilla essence
Few drops yellow and green color
1 cup cream
Crushed pista


Method:

1.Boil milk and add cornstarch dissolved in little water. Cook till thick.
2.Add sugar. Remove milk from gas and cool it.
3.Add vanilla essence and colors in it.
4.Beat it a lot and add cream in it. Keep it in the refrigerator for 1 hour.
5.Beat it again. Then add crushed pista in it. Now cool it in a freezer

How to make Kiwi Icecream?

Ingredients:
1 - recipe basic vanilla icecream
2 to 3 - kiwis, ripe and firm
2 to 3 drops - kewra essence (optional)
2 drops - pistachio green food colour (optional)


Method:

1. Proceed to prepare vanilla icecream as per recipe in icecream section.
2. After adding in beaten cream, proceed as follows:
3. Mash kiwis with a fork, keeping seeds in the pulp.
4. Add to beaten icecream to which cream has been added.
5. Add colour and essence as desired.
6. Fold in ingredients, as you would the cream, till well blended.
7. Return to freezer, for 5-6 hours or till firmly set.
8. If set too hard, keep in refrigerator compartment for 15 minutes before serving.
9. Scoop out and serve with a slice or two or fresh kiwi per scoop.

Making time: same as vanilla icecream plus 10 minutes.
Makes: Same quantity as vanilla icecream plus 1 serving.
Shelflife: 3-4 days, if covered properly in freeze

How can we make Fig Ice cream?

VIEW RECIPES






Ingredients:
1 litre - wholefat milk
100 gms - fresh cream
7 to 8 - plump figs, soaked in water overnight
or 6 to 7 - fresh ripe figs
3/4 cup - soft brown sugar
2 tbsp - cornflour
1/4 tsp - vanilla essence


Method:

1. Dissolve cornflour in 1/4 cup cold milk, keep aside.
2. Boil remaining milk till 2/3 in volume.
3. Add sugar, stir till dissolved.
4. Add cornflour paste, stirring continuously till boiling resumes.
5. Simmer for 2-3 minutes, stirring occasionally.
6. Take off fire, add essence, cool to room temperature.
7. Freeze in shallow icecream tray, covering with plastic.
8. Allow to set, but not to harden too much.
9. Whip cream till fluffy.
10. Mash fresh figs to desired consistency, or crush soaked ones in a mixer.
11. Break icecream, whip till fluffy but not liquefied. (You can use an electric mixer, but make sure it does not become liquid).
12. Transfer to a large bowl, fold in figs and cream.
13. Return to set till firm, and serve scoops of well set icecream.
14. It would take about 7-8 hours to set completely.

Making time: 45 minutes (excluding setting, soaking time)
Makes: 6-7 servings
Shelflife: 3-4 days, well preserved in freeze