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

How can we make Rasam?

Ingredients
1. Cooked toor dal half cup
Tomatoes 2 large, each cut into 8 pieces
Curry leaves 2 sprigs
Water 4 cups
Tamarind 3-4 small pieces, mix with water and use that water
Salt to taste
2.
Coriander seeds 2 table spoon( 1 used 1 tbsp. of powdered coriander)
Black pepper 1teaspoon
Jeera seeds 1 teaspoon
Ginger 1 teaspoon sliced thin
Garlic cloves 4( leave whole)
Dried red pepper 1
Asafoetida( I used the powder form, maybe used 1/4 tsp.)
3.
Cooking oil 1 tablespoon
Mustard seeds 1 teaspoon
Dried red pepper 2( cut into 2-3 pieces)
Coriander (fresh) 1 tablespoon

Method

Crush all the ingredients under the heading 2.
Add all this to ingredients under 1. and being to boil.
After the tomatoes have cooked weell, drain the mixture through a wide eyed sieve.( I did this ,but ended up adding some of the stuff to the drained liquid to give it some body)

Crack the mustard seeds in oil, add the dried red pepper and then add the drained mixture into it. Add fresh coriander and serve hot.