Theres nothing like an ice-cream to cool down those battered nerves on a hot summer day. So beat the heat with these lip-smacking and easy to make ice-creams. Your family will just not stop thanking you....
1 1/2 litre milk
125 gms sugar
1. Add sugar to the milk and boil it till the milk reduces to 1 litre. Allow the milk to cool.
2. Peel and deseed the litchis, extract the juice and blend it well with milk. Set it in the freezer for a few hours.
4 cups milk
1 big cup of chikoo, chopped
1 cup milk powder
1/2 tsp gelatin
1/2 cup sugar
2 tsp corn flour
2-3 drops vanilla essence
1 tsp butter
1. Boil three cups of milk and keep one cup aside.
2. Mix gelatin, milk powder and corn flour in the cup of milk kept aside.
3. Pour it into the boiling milk.
4. After the milk boils allow it to cool and add butter and vanilla essence.
5. Keep it in the freezer for half-an-hour.
6. Take the chopped chikoo and grind in the mixer.
7. Pour the chikoo pulp into the ice-cream mixture.
8. Use a blender to mix the mixture and keep it in the fridge. Garnish with pieces of chikoo before serving.
4 egg yolks
3 cups cream
3/4 cup walnut pieces
1 cup maple syrup
1. Take the cream in a saucepan and bring to boil.
2. Beat egg yolks and add to the cream.
3. Allow the mixture to cool and add maple syrup. Pour it in a bowl and allow it to set in the freezer.
4. Remove the bowl after 30 minutes, add walnut pieces and stir. Keep it in the freezer till it is ready.
1/2 cup water
1/2 cup sugar
1 cup cream
1 cup fresh curd
4 tbsp castor sugar
1/2 tsp vanilla essence
15 large strawberries, sliced
1. Add 1/4 cup of sugar to water and boil it. Stir till the sugar dissolves
2. Remove it from flame and set aside for 10 minutes.
3. Beat cream till it becomes fluffy and add fresh curd, the remaining sugar and vanilla essence. Mix well.
4. Cover the mixture and set it in the refrigerator for 15 minutes.
5. Remove the mixture and add the sliced strawberries and set it in the refrigerator again. Garnish with strawberries before serving.
Black Currant Ice-Cream
450 gms black currants
175 gms sugar
275 ml thick cream
150 ml water
1. Soak black currants in warm water till they are soft. Place a nylon sieve and mash with a wooden spoon to extract the pulp.
2. Take sugar and water in a saucepan and heat on medium flame.
3. Allow it to boil for three minutes and remove from flame. Mix the syrup into the fruit pulp.
4. Whip the cream until it just begins to thicken.
5. Add cream to mixture and blend thoroughly.
6. Pour it into a bowl and set it in the freezer.
7. After around three hours remove it from the refrigerator and beat thoroughly. Then place it back into the freezer to set