Let us chill out with ice cream!!

Magic Mango Ice creams - combine with chocolate!!

When you whisk the basic mixture the second time, add mango pulp + powdered sugar. The quantity is your discretion.
It can be served in chocolate cups:
choc-cup1 - Starting from top left moving clockwise
Have ready the muffin tin lined with paper cases and melted chocolate.
Add a spoon of melted chocolate and spread it inside the paper cup.
Repeat for the rest of the cups.
Set it in the refrigerator to set for 15 mts.

choc-cup2-
Apply a second coating in all the cups. If left with a single coating the cup tends to break.
Repeat for all the cups and set it in fridge for 30 mts
Peel the paper carefully without breaking the chocolate.
Now your chocolate cups are ready. Arrange them in the muffin tray and filling is your choice.

I crushed chocolate fudge & added in the last photo. You can add chopped five-star bits in it.

 

Choco-Mint Ice cream - perfect for a grand finale!!

Make basic ice cream, by any one method.
When you whisk the second time, add flavour & colour.
Make sure, mint essence does not taste like tooth paste!:biggrin2:
I powdered 2-3 mint lozenges (polo-mint) & added.
Add a drop of green colour.
Add choco chips & blend lightly before freezing.
Serve with grated cocolate.

 

Apricot - Vanilla Ice cream - a pleasant combo!!

Soak 10-12 apricots overnight in plenty of water. Drain, de ssed & cut into big pieces. The seeds can be used for topping.
When you whisk the second time, add vanilla with cream till it doubles. Finally fold in the chopped fruit, mix gently & freeze.

 

Fig & Honey Ice cream - a popular combo.

For one part of the bsic ice cream, soak for 5-6 hrs in warmwater, about 10 figs.

Strain & puree them.

Add this with about 1 tbsp of honey to ice cream, whisk & freeze.

Garnish with a few soaked & chopped fig pieces & drizzle little honey over it.

 

Coffee-Walnut Ice cream - crunchy combo!!

To one part of the whisked ice cream, add 1 tsp (or more by choice) of instant coffee granules dissolved in 2 tsp hot water.
Add chopped walnuts (optional) & whisk well.
Set in freezer.

 

Gulab jamun (&) Vanilla Ice cream - a perfect dessert!

I aways serve Hot gulab jamun +cold vanilla ice cream for get togethers. The first photo shows that.
Second photo - I chopped gulab jamuns & added to ice cream before freezing, but after whisking. When serving, I wrapped one in edible vegetarian silver leaf & garnished.

 

Cheese & Pineapple Ice cream - have you ever tasted??

Do the second whisking of basic mixture..


Now, add:


pineapple essence - 1/2 tsp


Crushed pineapple (from canned tins) - 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 pineapple chunks.

 

Kesar Badham Ice cream - typically desi flavour!

The photos are illustrative. Add the syrup during the second whisking.

 

Rum n Raisin Ice cream - lovely, flavourful treat!

Soak ¼ cup raisins overnight in ½ cup orange juice to plump.

When well soaked, strain & add raisins along with ¼ tsp of rum essence to the basic ice cream, whisked for the second time.

Gently mix & freeze.

 

Mukhwas (mouth-freshener) Ice cream - a grand finale to heavy dinner!

I whisked the second time, the basic recipe, as usual.

I bought Calcutta Sweet paan, opened & took out the inside paan mix part. Added a part of the paan also, finely chopped. Add both & gently mix.

I set this in individual cups to offer guests one serving each.

You can add a little gulkhand, if you like.