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

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Mar 17, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.

     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Vanilla Ice cream with Milk Powder

    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.
     
    2 people like this.
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Egg less/ Gelatin less Ice Cream

    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.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Quick Easiest Kulfi


    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.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Leeches Ice cream


    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.

     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Muskmelon Ice Cream

    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.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Chocolate Carpet


    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.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hot Chocolate Fudge

    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.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mango Ice cream

    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.



     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mango Ice cream another method

    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.


     

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