Water Melon Icecream

Water Melon Icecream

Ingredients

* water melon 1[medium size]

* milk 1 lt

* sugar 250grm

* cream 100grm

* milk powder[skimmed milk] 3tsp

* custard powder 1 big spoon

* essence 1tsp[any one]

Preparation

1]boil milk add custard powder ,sugar, milk powder till it becomes semi solid and cool to room temperature.

2]cut water melon,remove seeds and grind to paste

3]to cool milk add watermelon ice cream and essence and beat well and place in icecream trays and cover with polythin paper and place in fridge for about 4 hrs remove and again re grind and place in fridge for about 1hr till ice cream is set.

Chocolate Coffee Fusion Recipe

Chocolate Coffee Fusion Recipe 

Ingredients 

* cream cheese layer

1 1/4 cups low fat paneer (cottage cheese)

2 1/2 tsp coffee powder dissolved in

1 tbsp water

2 tsp sugar substitute

* biscuit layer

1/2 cup finely crushed digestive or marie biscuits

1 tbsp low fat butter

* chocolate sauce 

1 tbsp cocoa powder

2 tsp low fat butter

1 cup low fat milk

1/2 tsp cornflour dissolvedin

1 tbsp low fat milk

1 1/2 tbsp sugar

Method

* the cream cheese layer Combine the paneer, coffee mixture and sugar substitute and blend in a mixer till it forms a thick paste. Divide the mixture into 4 equal portions and keep aside.

* the biscuit layer Combine the crushed biscuits with butter in a bowl and mix well. Divide the mixture into 4 equal portions and keep aside.

* the chocolate sauce Combine the cocoa powder, butter, milk and sugar in a non-stick pan and cook till all the sugar melts. Add the cornflour to the mixture while stirring continuously and let it simmer for 5 to 7 minutes on a slow flame. Remove it from flame and keep it aside.

How to proceed 

* Take a 2½" diameter ring mould and place it on a flat plate.

* Put 1 portion of biscuit layer in a ring mould and press it down to make a ½" thick layer.

* Top it with 1 portion of cream cheese layer.

* Repeat with the remaining ingredients to make 3 more portions and place it in the refrigerator to chill for 4 to 5 hours.

* De-mould carefully and serve immediately topped with warm chocolate sauce.

Coffee Ice Cream

Coffee Ice Cream

Ingredients for Coffe Ice Cream 

2 c. soy creamer (or any non-dairy milk)

1 ¼ c. soy milk (or any non-dairy milk)

¾ c. fresh, strong coffee or espresso

¾ c. sugar

2 T. arrowroot

1 t. vanilla

Directions to prepare Coffe Ice Cream 

* Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

* Mix the soy creamer, soy milk, coffee, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry.

* This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

* Stir in vanilla extract. * Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Variations:

* Add-ins: Add in ½ cup chocolate chips or chopped chocolate-covered espresso beans during the last five minutes of freezing.

* Mocha: Reduce soy milk to 1 cup. Melt in ¼ cup chocolate chips during initial heating phase. For more chocolate excitement, add a couple tablespoons more chocolate chips, or use chocolate non-dairy milk instead of plain.

*Kahlua: Reduce soy milk to 1 cup. Stir in ¼ cup Kahlua or other coffee liqueur after adding vanilla.

* Matthew Scudder: Reduce soy milk to 1 cup. Add a plug or two of bourbon after adding vanilla

Kesar kulfi

Kesar kulfi

Ingredients:

Milk -  1 litre
Kesar- 1/4 tsp
Rose water - 1/4 tsp
Condensed milk - 1/2 tin
Cup sugar -1/2
Cornflour -1 1/2 tbsp
Cardamom powder -1/4 tsp
Chopped pistachios - 1/3 cup

Method:

Dissolve cornflour in 1/2 cup milk and keep aside.
In the meanwhile pour the remaining milk, condensed milk ,and sugar  into a heavy bottomed pan and bring it to a boil.
Keep scraping the cream from the sides of the pan, this will give thick texture to the mixture.
Keep boiling on low flame it it reduces to 3/4 quantity.Pour the cornflour mixture into the mixture. Mix well and keep stirring to avoid lumps formation.
Stir well until the mixture becomes thick.
Add cardamom powder, saffron and chopped pistachios. Remove from fire and allow it to cool.
Add rose water. Mix well.Now pour the mixture into kulfi molds or Popsicle molds,cover with the lid and freeze for 3 to 4 hours.
Remove from freezer, insert ice lolly sticks as handles and again freeze until firm.
When the Kulfi is completely set, keep the mold under tap water for a second & then slowly pull out the kulfi and serve immediately.

Homemade Chocolate Ice Cream

Here's a simple recipe for low-fat chocolate ice cream. Our version has all the richness you'll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.

Makes: 8 servings, 1/2 cup each (1 quart)

Active Time: 15 minutes

Total Time: 2 3/4 hours (including 2 hours chilling time)

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
• 1/4 cup unsweetened cocoa powder
• 2 ounces chopped unsweetened chocolate

• PREPARATION

  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. Add cocoa and chocolate to the milk.
  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.

  TIPS & NOTES

  • Tip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. Here are few tips to get you started:
  • • Stir-ins should be small, about the size of a pea.
  • • Cool toasted ingredients completely before adding them to the ice cream maker.
  • • Check your ice cream maker's instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream.
  • • Add stir-ins to the ice cream maker during the last 5 minutes of freezing.

  NUTRITION

  Per serving: 245 calories; 7 g fat (4 g sat, 2 g mono); 89 mg cholesterol; 39 g carbohydrates; 10 g protein;2 g fiber; 106 mg sodium; 576 mg potassium.
  Nutrition Bonus: Calcium (26% daily value), Magnesium (17% dv), Potassium (16% dv).
  Carbohydrate Servings: 2 1/2

oddono-s-vanilla-ice-cream

oddono-s-vanilla-ice-cream

INGREDIENTS

• 500ml fresh whole milk
• 250ml fresh whipping cream
• 140g sugar
• 6 egg yolks (use medium eggs)
• 1 vanilla pod
• The zest of a lemon

METHOD

How to make Oddono's vanilla ice cream

1. Pour the milk and cream into a pan over a gentle heat.

2. When the milk and cream are warm, add the sugar and stir until all the grains have dissolved.

3. Add the egg yolks and whisk to make a custard base. To check if your eggs are fresh put 50g of water into 500ml of water and pop the egg (still in its shell) in. If the egg sinks, it is fresh. If it floats it is not fresh.

4. Flatten the vanilla pod, cut away the ends, split the pod and remove the seeds. Add the seeds to the custard.

5. Add the lemon zest and continue to whisk until all the ingredients have blended together.

6. Bring the temperature up to 65°C for 3-4 minutes to pasteurise the ingredients. Be careful not to overheat the mixture or the eggs will cook.

If you have time, leave the ice cream base to chill overnight. It will take less time to churn in the machine and the flavours will have infused deliciously.

7. Transfer the vanilla base to an ice cream machine and turn it on. Check the manufacturer's instructions for how long it will take to make the ice cream and whether you will need to pre-chill the bowl.

8. If you don't have an ice cream machine, place the base into the freezer for an hour, take it out and stir it well, then place back into the freezer to freeze again. Repeat the process 4 or 5 times until the ice cream is ready.

9. Transfer the ice cream into freeze proof containers or eat straight away.

hazelnut-meringue-and-chocolate-ice-cream

hazelnut-meringue-and-chocolate-ice-cream

INGREDIENTS

• 100g caster sugar
• 4 tbsp unsweetened cocoa powder
• 1 tsp cornflour
• 3 egg yolks
• 375ml full-fat milk
• 150g Green & Black's Organic Maya Gold chocolate, finely chopped
• 284ml carton whipping cream

For the hazelnut meringues

• 3 egg whites
• 200g caster sugar
• 50g hazelnuts, toasted and chopped

METHOD

How to make hazelnut meringue and ice cream

1. First, make the meringues. Preheat the oven to 120°C/fan100°C/gas 1/2. In a large bowl, whisk the egg whites to stiff but not dry peaks. Gradually whisk in the sugar, until you have a stiff, glossy meringue. Fold in the hazelnuts and put spoonfuls onto 2 lined baking trays, spaced apart, to make about 18. Bake for 30 minutes. Increase the oven temperature to 140°C/fan120°C/gas 1 and bake for a further 15 minutes. Set aside to cool.

2. Put the sugar and 100ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Cool.

3. In a large bowl, whisk together the cocoa, cornflour, egg yolks and cooled sugar syrup, until smooth. Heat the milk in a large pan until it just boils, then gradually stir into the egg mixture. Clean the pan, put over a medium-low heat and pour the mixture back in. Cook gently for 5 minutes, stirring, until the froth goes and it coats the back of the spoon. Add the chocolate and stir until melted. Set aside to go cold.

4. In a bowl, lightly whip the cream, then fold into the cooled chocolate mixture. Freeze in an ice cream maker following the manufacturer's instructions, until smooth and creamy. (Or put in a freezerproof container, cover and freeze for 3 hours, until firm. Transfer to a food processor, whizz until smooth, then return to the container. Repeat twice more, then freeze until semi-firm.)

5. Roughly break up 4 meringues and fold through the ice cream. Freeze until firm, or until needed.

6. Put the ice cream in the fridge for 10 minutes, or until scoopable. Break up the remaining meringues and serve on top of the ice cream.

lavender-ice-cream

lavender-ice-cream

INGREDIENTS

• 600ml (1 pint) full cream milk
• 10 sprigs of fresh lavender
• 4 medium egg yolks
• 175g runny honey
• 284ml pot double cream

METHOD

How to make lavender ice cream

1. Heat the milk until it starts to bubble around the edges. Add the lavender sprigs, remove from the heat and leave to infuse for 30 minutes or longer.

2. Whisk the egg yolks and honey in a bowl until thick. Strainthe milk into the bowl and mix well.

3. Pour the mixture back into the pan over a gentle heat and stir to make a smooth custard which coats the back of a wooden spoon. Strain again, into a large bowl and leave to cool at room temperature, then put into the fridge.

4. Whip the cream and fold it into the custard. Put the mixture into an ice cream machine and follow the instructions. Or pour it into a plastic container and freeze until the sides begin to set then remove from the freezer and beat well. Freeze again until almost frozen then beat it smooth again and return, covered, to the freezer.

5. Take the container out of the freezer and put in the fridgefor 10-15 minutes before serving, to let it soften.