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

Sitaphal Ice cream


Ingredients

3 cups sitaphal pulp
1 can condensed milk
Sugar if required


Method

Empty can of condensed milk in a large beating bowl.
Chill condensed milk for 10minutes in freezer.
Puree sitaphal pulp.
Beat condensed milk with an electric hand beater, till foamy.
Add puree and beat again. Fold in segment.
Make ice cream set in freezer tray.
Stir with a fork or spoon every 1/2 hour, till ice cream is almost set.
Remove in bowl again; beat with a wooden spoon till light.
Refreeze till well set. Serve in scoops or slices.

 

Pista Ice cream


Ingredients

3 cups milk
3/4 cup sugar
5tbsp corn flour
Few drops vanilla essence
Few drops yellow and green color
1 cup cream
Crushed pista


Method

Boil milk and add cornflour dissolved in little water. Cook till thick.
Add sugar. Remove milk from gas and cool it.
Add vanilla essence and colors in it.
Beat it a lot and add cream in it. Keep it in the refrigerator for 1 hour.
Beat it again. Then add crushed pista in it. Now cool it in a freezer.

 

Re: let us celebrate this summer with some Ice creams, kulfis etc.,

Hi Laxmi,

I think you can try in Spensor's or in any super markets. If you are not able to get that, you can add full cream milk itself.:2thumbsup:

 

Roasted Almond Ice cream

Roasted Almond Ice cream

Ingredients

1 lt full cream milk
2-1/2 tsp. corn flour
1 tsp. gelatine or 1/2 packet china grass chopped fine (optional)
3/4 cup sugar
1 cup fresh cream
1 tsp. almond essence
1/2cup cold milk
1 cup almonds, sliced thinly
1 tbsp. pistachios, sliced thinly
1 tsp. cardamom powder
1 recipe basic ice cream


Method

Bring milk to a boil.
Boil for 15 minutes on low, stirring occasionally.
Mix corn flour in ½ cup cold milk, keep aside.
Add sugar to milk, stir.
Add corn flour paste, stirring continuously, till boil resumes.
Boil for 4-5 minutes, remove from the fire.
Sprinkle gelatine over 3 tbsp. water in a small pan, warm and dissolve over low flame till
transparent.
Or soak china grass in 1 cup water till spongy, then dissolve over flame till transparent.
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.
Roast almond slivers in preheated oven on a baking sheet for 5 minutes or till light golden.
Remove and cool, mix with pistachios.
Take the ice cream, break into pieces, beat with an egg beater till soft.
Add cream, almonds, cardamom,saffron and mix well.
It should be light and creamy. Reset in the freezer till frozen.

 

Coconut Khova Ice cream


Ingredients

1-1/2 lt whole milk
50 gms. soft khova
1 cup fresh cream
1 cup dry coconut powder
1 cup sugar
1/2 tsp. vanilla essence
1 tbsp. corn flour dissolved in 2 tbsp. cold milk
1/2 tsp. cardamom powder
10-12 strands saffron
1 tsp. instant coffee powder


Method

Bring milk to a boil, simmer for 20 minutes, and stir occasionally.
Add sugar, corn flour mixture, stirring continuously.
Add crumbled khova, stir.
Simmer till mixture is thick enough to coat back of spoon.
Add cardamom, saffron and mix well.

Remove from fire, cool to room temperature, stirring occasionally.
Set in ice cream tray, cover with plastic sheet.


When set, but not hard, remove in a large vessel.
Beat till soft and fluffy, but do not allow liquefying.
Use a wooden spoon or eggbeater.
Put back in freezer, to reset.
Remove repeat process of beating as before.
Add coconut powder, beaten cream, mix well and beat again.
Transfer to ice cream container, cover and set till firm.
Serve scoops topped with a sprinkling of instant coffee powder.

 

Soya Strawberry Ice cream

Ingredients

1 - 1 /2 cups fresh strawberries, cleaned.
3 tbsp. sugar, ground
500 ml. Soya milk plain
2 tbsp. fresh cream or malai
Vanilla essence 4-5 drops
Strawberry essence 4 – 5 drops


Method


Make puree strawberries in an electric blender till smooth.
Add sugar run a bit again, to mix.
Add Soya milk and 4-5 drops each essence.
Blend till smooth.
Pour into ice cream churner, by adding fresh cream.
Pour into ice cube trays, allow it to set.
Transfer them into a large container.
Mash coarsely with a wooden spoon.
Beat till smooth with an electric or manual hand blender.
Transfer to an airtight container, store in freezer.
Allow to set firmly, before serving.
If it gets too hard, keep outside for a few minutes before serving.
Or defrost in microwave for a few seconds.

 

Peach Ice cream

Ingredients

6 medium peaches (peel and remove the stones)
4 cups frozen unsweetened peach slices
1 cup sugar
3 cups heavy cream
1 cup milk
2 teaspoons vanilla extract


Method

In a large bowl, mash the peaches into a course puree.
Stir in 1/4 cup of the sugar. Keep as it is for one hour.
Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend.
Refrigerate, covered, at least 3 hours.
Stir the mixture to blend and pour in to the canister of an ice cream maker.
Freeze according to the manufacturer's directions.
Eat at once or transfer to a covered container and freeze up to 8 hours.

 

Kulfi

Kulfi

Ingredients

150 gms cool whip (available in the super markets frozen dairy section.)
50 gms whipping cream
50gms evaporated milk
50gms sweetened condensed milk
One teaspoonful cardamom powder
Four spoons of pista pieces


Method

Mix cool whip, evaporated milk, condensed milk, whipping cream together for 5-10 minutes or grind them for few seconds.
Add elaichi powder, and pista pieces to it and keep it in freezer for 8-10 hours and serve
it for the dessert .

 

Ice cream Custard


Ingredients

Vanilla custard- 6 tsp
Vanilla ice cream- 6 big scoops or 3 cups
Sugar - one cup (according to taste)
Milk- concentrated 500gms
Fruits (all cut into small pieces) - apple, Asian pear, banana, orange,
sliced almonds and raisins.


Method

Boil the milk. Add custard powder, cold water and sugar in a mixture and blend them and
add them in the boiling milk.
Reduce the heat immediately and stir continuously for few sec and take it away from the fire.
After the custard has cooled down again put it in the mixture add ice cream to it and blend it for a nice frothy mixture.
Refrigerate it and serve with fruits, almonds and raisins mixed.