Let us chill out with ice cream!!

Friends,
These photos are to tempt you to read further & try as well!!
I have simplified ice cream making & plan to post SBS photos for your benefit.

 

First Ice cream Base (1) - very simple, to start with.

Full fat milk - 400 + 100 ml ( I used toned milk only!)


CMC - 1/8 tsp



GMS - 1 ½ tbsp


Milk powder - 3 tbsp


Sugar - 6 tbsp


Cornflour - 1 tbsp


Liquid glucose - 1 tsp (gives a nice texture) – this is optional



Put 400 ml in a pan to boil.


In the meanwhile, add CMC, GMS, Milk powder & cornflour to 100 ml of milk & hand blend thoroughly.


Add this & sugar to the hot milk, WHISKING VERY WELL.


Add glucose, slowly, stirring well.


Continue to simmer, mixing, till a sauce consistency is reached.


Remove, strain, cool thoroughly & freeze in airtight plastic container.


After 6-8 hrs, take out & break lightly with a spatula. See that it does not get melted completely.


Start whisking with whisking blades of electric hand beater to incorporate air.


Halfway through, add essence of your choice & 2 tbsp cream.


Continue to whisk till it almost doubles up in volume.

Freeze for minimum 8 hrs – not necessary to put freezer in coldest.


If you add glucose, you can eve skip the cream, if not available – the texture will be good.


Remember the second whisking is what gives a light & creamy texture.

 

First Ice cream Base (2)

This is an old fashioned recipe which I have tried many times successfully. This is custard based & relatively lighter , using less cream.

Full fat milk - 500 ml
Fresh cream - 1 cup(100gms)
Sugar - 3/4 cup
Cornflour - 2 tbsp
Vanilla essence 1 tsp

Dissolve the cornflour in 2 tbsp milk & keep aside. Boil the remaining milk , add sugar & cornflour mixture , stirring well , simmer for 4-5 mins. Cool thoroughly - add cream & vanilla essence & mix well.

Transfer to an airtight container & keep in the freezer.

Aftr about 8 hrs, take out, break into chunks & whisk with wisking blades of an electric hand beater. The volume will double. The ice cream becomes light. Do not use blender or hand blender. Only whisking gives the aeration & light texture.

Now put back in an airtight container in the freezer.
No more aluminium vessel freezing - use airtight good plastic containers. I use tupperware.


First freeze without adding cream. After 6-8 hrs, take out, break lightly with a spatula, add cream & WHISK VERY WELL TILL IT ALMOST DOUBLES UP IN VOLUME.

Photos continue............

 

Second Ice cream Base (1) - without CMC & GMS

Blend together:

Condensed milk - 1/2 tin

Powdered sugar - 1/4 cup

Milk powder - 1/4 cup

Milk - 500 ml

Proceed as in the previous recipe.

 

Second Ice cream Base (2)

Photos continue..........

 

Yummy Chocolate Fantasy - an easy chocolate ice cream recipe!

Make ice cream by any of the above given methods.
Take one part of it.
Add either vanilla or Bourbon flavour.
ALWAYS USE ESSENCES VERY SUBTLY.
.
Any chocolate cream biscuit or Bourbon biscuits are good. Crush them coarsely; do not finely powder them. Mix to the basic mixtutre thoroughly & freeze in airtight plastic box.
The no: of biscuits used is to your discretion.

 

Sophisticated Dark Chocolate Ice cream - we all scream for it!

This is very simple to make.
To the basic mixture add the required amount of melted dark chocolate & whisk well.
Freeze & serve with extra chocolate gratings.
If you donot have dark chovolate. mix 1 tbsp cocoa powder + 2 tbsp sugar in boiling water thoroughly, cool & add.

 

Luscious Ice cream with Caramel Sauce - specially for caramel lovers!!

You can use store bought caramel Syrup or prepare as follows:
This is such a favourite with me that I call it a “designer chocolate”.

Sugar - 1 ¼ cup

Water - 1/3 cup

Heavy cream - ¾ cup

Butter - 3 tbsp

I substituted for heavy cream thus – add to ¾ cup milk at room temperature, 1/3 cup of butter, melted & cooled to at room temperature. This makes 1 cup.

In a pan, add water to sugar, careful not to get any sugar coming up the sides.

Gently smudge with finger.

Without stirring, boil 5-10 mts.

Wait for caramel colour. It takes 10 mts.

Remove.

Carefully add butter & stir.

Carefully add cream & stir.

Return to heat .

Stir until thick & creamy, just about 5 mts.

Cool. Incredibly delicious caramel sauce is ready!

Serve as a topping for ice-cream.

Drizzle over over brownies, cakes, cheesecakes, cobblers, pastries, pies and tarts. It tastes good with any pudding & popcorn!


Drizzle caramel sauce over ice cream & serve - first photo


Mix a little with ice cream & sprinkle choco chips – second photo.

 

Blissful Butterscotch Ice cream - only bliss!!

Butterscotch Sauce + Praline powder - combine in ice cream!



Butterscotch Sauce:
Heat ½ cup sugar on anon-stick pan till it turns honey coloured.


Remove, add ¼ cup hot water, stirring vigorously.


Return to stove & simmer.


Add 2 tbsp butter & 4 tbsp cream.


Simmer to sauce consistency.


If there are tiny lumps, pass through hand blender.


[FONT=&quot]Serve sauce drizzled over ice cream with praline powder sprinkled.
Praline Powder:

Nuts - ¾ ( can be any one or a combination of almonds, cashews & groundnuts)

Sugar - ¾ - 1 cup

Vanilla essence - 1 tsp

Melt the sugar in a heavy saucepan over low heat till the sugar melts.

Add nuts quickly.

Spread the mixture on an oiled tin & allow to cool.

Powder coarsely & store airtight.

Serve the sauce with vanilla ice cream. Pour the sauce over the ice cream & sprinkle praline powder.


In the first photo, sauce is mixed with ice cream & store bough praline added

In second, butterscotch sauce is drizzled over ice cream & home made almond praline garnished.

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Stunning Strawberry Ice creams - looks lovely as well!!

For strawberry ice cream,
First photo:
To the basicrecipe, add strawberry essence ( be careful not to add more) & pink colour.
When serving drizzle strawberry crush over it & I arranged a few pink jujups over it.
Second photo:
Cheese & Strawberry Ice cream - a less common, but delightful combo!!

Do the second whisking of basic mixture..


Now, add:


Strawberry essence - 1/2 tsp


Strawberry crush - 2 tbsp


Cheese spread (plain) - 2 tbsp


Processed cheese, grated - 2 tbsp


Whisk again & set in a plastic box, sealed airtight in the fridge.


Normal temperature of fridge is sufficient. It will set well in 3-4 hrs.


Take, using an ice cream scooper.


Serve with extra grated cheese.