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| Indian Cuisine | Ice
Cream
|
| Vanilla
Ice Cream |
Ingredients:
| Milk |
1 Litre |
| Milk Cream, Fresh |
250 Grams |
| Corn Flower |
1 Table spoon |
| Sugar |
150 Grams |
| Ice Cream Stabilizer |
1/4 Tea Spoon |
| Vanilla Essence |
1 Tea Spoon |
|
Method
:
1.Boil the milk
for 10 minutes on medium fire add sugar, stir continuosly.
2.Take Three table spoons hot milk in a cuo, add 1tea spoon of sugar
and stabilizer and mix well, pour this mixture into the boiling milk.
3.Again boil milk for 10-15 minutes.
4.Take 2-3 tablespoons cold milk and add corn flour, make a smooth
paste and slowly pour into the boiling milk
5.Boil for 2- 3 minutes.
6. Remove from fire, stir continuosly , let it cool completely.
7.Add essence and cream and mix well put in an aluminium mould only
and keep it into the chiller for 2 - 3 hours on the maximum temperature.
8.Remove from chiller and churn well in a mixie.
9.Again put in the chiller for another 1hour. Remove from chiller
and churn again.
10.Again keep it in the chiller for 2 hours on the normal. Now the
ice cream is ready. |
|
| Chocolate
Ice Cream |
Ingredients:
| Milk |
1 Litre |
| Milk Cream,
Fresh |
250 Grams |
| Corn Flower |
1 Table spoon |
| Sugar |
150 Grams |
| Ice Cream Stabilizer |
1/4 Tea Spoon |
| Chocolate Essence |
1/2 Tea Spoon |
| Cocoa powder |
25 Grams |
|
Method
:
1.Boil the milk for 10 minutes on medium
fire add sugar, stir continuosly.
2.Take Three table spoons hot milk in a cuo, add 1tea spoon of sugar
and stabilizer and mix well, pour this mixture into the boiling milk.
3.Again boil milk for 10-15 minutes.
4.Take 2-3 tablespoons cold milk, add cocoa powder and make a smooth
paste and slowly pour into the boiling milk
5. Take 2 tablespoons cold milk and add corn flour, make a smooth
paste and slowly pour into the boiling milk.Boil for 2- 3 minutes.
6. Remove from fire, stir continuosly , let it cool completely.
7.Add essence and cream and mix well put in an aluminium mould only
and keep it into the chiller for 2 - 3 hours on the maximum temperature.
8.Remove from chiller and churn well in a mixie.
9.Again put in the chiller for another 1hour. Remove from chiller
and churn again.
10.Again keep it in the chiller for 2 hours on the normal. Now the
ice cream is ready. |
|
| Sandwich
Ice Cream |
Ingredients:
| Milk |
1 Litre |
| Milk Cream,
Fresh |
250 Grams |
| Corn Flower |
1 Table spoon |
| Sugar |
150 Grams |
| Ice Cream Stabilizer |
1/4 Tea Spoon |
| Vanilla Essence |
1 Tea Spoon |
|
Method
:
1.Set 2 centimeter layer of vanilla
ice cream in a tray, set for 2 hours.
2.On 1st layer set 1/2 centimeter layer of pan ice cream for two hours.
3.Again set 3rd layer of 1centimeter of vanilla icecream for two hours.
4.Remove from fridge and cut the icecream into sandwich shape.
5.Garnish with silver foil and serve. |
|
| Pineapple
Ice Cream |
Ingredients:
| Vanilla Bassic
Ice Cream |
700 Grams |
| Pineapple Juice,
fresh |
75 Grams |
| Pineapple Essence |
1/2 Tea spoon |
| Lemon Yellow
Color |
few drops |
|
Method
:
1.Mix all the ingredients
well.
2. Set in the fridge for 2-3 hours on the normal and serve. |
| |