Summer Coolers: Icecreams, Kulfis, etc.....

Ice cream ,Summer is nearing and here we go with some ice cream recipes.

Basic Vanilla Icecream

Ingredients

1 lt full cream milk
2 1/2 tsp. corn flour
1 tsp. gelatine (optional)
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2cup cold, full cream milk


Method

Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
Mix corn flour in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir. Add corn flour 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 but not hard.
Break into pieces; beat with an egg beater till soft. Add cream and essence, mix well.
The texture should be light and creamy. Reset in the freezer till frozen.

Ingredients

Milk 4 cups
Milk powder 1 cup
Gelatin 1/2 tsp (optional)
Sugar 1/2 cup
Corn flour 2 tsp
Butter 1 tsp
Vanilla 2 - 3 drops


Method

Boil 3 cups of milk. Keep aside 1 cup of Milk.
Mix Milk powder, Gelatin, Sugar & Corn flour 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.

Ingredients

1 cup milk
1 tbsp corn flour
7 tbsp sugar (heaped)
1 - 1/2 tbsp condensed milk
1 cup cream (I use a can of -170 ml - nestle cream)
1 tsp vanilla essence
Few drops of red/yellow colour.


Method

Boil the milk. Mix corn flour with a little cold milk and add to the boiling milk.
Cook till slightly thick.
Add sugar and condensed milk.
Mix well or blend in a mixie.
When cold add cream and mix again.
Add vanilla essence and few drops of food colouring.
Freeze in a closed container.
Beat it up with eggbeater or in a blender after it is half set.
Freeze again.

Ingredients

1 Can thick cream
1 Can evaporated milk
1/2 can condensed milk (add more if more sweetness is desired)
Almonds sliced
Elaichi powder
Pista


Method

Mix all the ingredients with a whisk or in blender and pour it in kulfi moulds (or in a
Container) and freeze.


Note :
Other variations can be tried by adding mango or other fruit purees or pieces as per one's taste.

Ingredients

1 recipe basic vanilla ice cream (refer basic vanilla ice cream)
1 cup leeches,
Crushed coarsely in mixie
1 tbsp. chopped nuts


Method

Prepare ice cream in the regular method.
This is given in basic vanilla Ice cream.
When semi set, take out, crush lightly.
Add leeches, nuts and mix gently. Set again till firm.
Take out and serve in individual bowls.
Garnish with a lychee or chopped nuts on top.
Serve with a scooper, when well chilled and set.

Ingredients

1 small sweet muskmelon
1 lt whole fat milk
1 cup fresh cream,
3/4 cup sugar
2 tbsp. corn flour
2 drops vanilla essence


Method

Peel, chop and mash muskmelon to pulp.
Keep aside, refrigerated till required.
Bring milk to boil, saving 1/4 cup to keep cold.
Dissolve corn flour in cold milk, keep aside.
Boil milk for approx.15-18 minutes.
Gently pour in dissolved corn flour, stirring continuously.
Boil on low, for 3-4 minutes. Take off fire, add sugar and vanilla essence.
Stir till sugar dissolves, cool to room temperature. Cover with a plastic sheet or cling film.
Set at highest freezer setting, till almost set, but not hard.
Remove, chop and beat till fluffy.
Beat cream a little, add to beaten ice cream.
Add muskmelon pulp, fold in gently.
Transfer back to freezer as before.
Freeze till well set.
Scoop dollops and serve topped with kharbooja seeds sprinkled on top.

Ingredients

3 scoops vanilla ice cream (refer basic vanilla ice cream)
1/2 cup chocolate cake crumbs (crumbled in a mixie)
2 tbsp. chocolate sauce
1 small bar plain chocolate
1 ice cream wafer
2 cherries, strawberries or candies for decoration as per your wish.
8 strawberries sliced (also for decoration)


Method

Use an oval (single serving) shallow dish for this ice cream for best effect.
Spread the cake crumbs at the bottom of the plate.
Cut the wafer into 2 triangles.
Scrape chocolate with a vegetable peeler to get curls.
Place the three scoops in a line at the centre of plate. Pour chocolate sauce over the
three scoops.
Place cherries on top of outer scoops. Poke wafer triangles in centre scoop.
Arrange strawberries all around the dish. Sprinkle the curls all over the ice cream.
Serve your special guest this super decorated ice cream.

Ingredients

basic vanilla ice cream (refer basic vanilla ice cream)
1/2 cup chocolate sauce
1 tbsp. chopped nut (almonds and cashews)


Method

Use a tall conical glass.
Heat the sauce.
Pour half the sauce in glass. Add 2 scoops, pour a little more sauce.
Add 3rd scoop; pour remaining sauce while still hot. Sprinkle chopped nuts.
Serve instantly with long-handled ice cream spoon.

Ingredients

1 lt full cream milk
2 1/2 tsp. corn flour
1 tsp. gelatine (optional)
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 corn flour in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir.
Add corn flour paste, stirring continuously, till boil starts.
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.

Ingredients

1 can mango pulp
1 can sweetened condensed milk
1 container "cool whip" (available in the super markets frozen dairy section.)
1/2 cup chopped pistachio nuts.
2 tsp rose water.


Method

Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
Add rose water.
Pour it in airtight container (rubber maid, tupper ware etc), sprinkle with
chopped nuts.
Freeze it overnight in your freezer.