Roasted Almond Icecream

Ingredients

1 litre fullcream milk
2-1/2 tsp. cornflour
1 tsp. gelatine or 1/2 packet china grass chopped fine
3/4 cup sugar
1 cup fresh cream
1 tsp. almond or kewra essence
1/2cup cold milk
1 cup almonds, sliced thinly
1 tbsp. pistachios, sliced thinly
1 tsp. cardamom powder
1 recipe basic icecream

Method:
Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour in 1/2 cup cold milk, keep aside. Add sugar to milk, stir. Add cornflour 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, warm and dissolve over low flame till transparent. Or soak chinagrass 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. Break into pieces, beat with an egg beater till soft. Add cream,almonds, cardamom, saffron and mix well. The texture should be light and creamy. Reset in the freezer till frozen

Peach Icecream

Ingredients

makes about 1.5 quarts:
6 medium peaches (about 2 lbs), peeled and stoned,
4 cups frozen unsweetened peach slices, thawed.
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. Let stand 1 hour.
Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend.
Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
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.

Mango Icecream

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, sprinkle with chopped nuts. Freeze it overnight in your freezer.

Kesar Badam Kulfi

Ingredients :

1 ltr milk 1/2 tin milkmaid
1 cup sugar
1/2 cup badam pista blended to a coarse paste
1tbsp corn flour powder
strings of saffron
1 spoon powdered cardamom

Method:

Boil the milk and reduce to half the quantity. Make sure you heat in a saucepan with a heavy base. Then add sugar to it and stir well. Now add the milkmaid to the mixture and stir well. In a cup mix corn flour with plain cold milk and mix well. Add this mixture to the milk and keep stirring. Now add the paste of dry fruits. (To make a paste soak Badam and Pista in warm water for 20 minutes. Peel the skin and blend it into a coarse mixture) .Finally add the powdered cardamoms and strings of saffron and keep stirring. Always stir the mixture and u will notice that slowly it will start thickening. Your delicious Kulfi is ready. Cool it and freeze in refrigerator for 2 to 3 hours. This can be served in small earthen pots. In that case you pour the ingredients and keep in fridge for another half an hour. Try it out.

Cottage Cheese (Paneer) Kulfi

Ingredients

milk - 1 litre
paneer - 200 gms (finely grated)
amulya milk powder - 200 gms
cardamom- 5-6 (small)
dry fruit - cashewnuts, almonds, pista (5-6) each, finely chopped
sugar to taste

Method

Boil the milk
Keep aside half of the milk and cool the other half
In the cool half put the amulya milk powder and mix it well in the milk
Now heat the mixture of above milk and other half along with the dry fruit, sugar, grated
paneer and cardamom, stir it well till the mixture becomes thick (say for 5-10 minutes).
You can add green colour and rose essence.

Badam/Pista Kulfi

Ingredients

1 pint heavy cream
1 condense milk (regular tin)
2 slices of bread
1/2 cup mixture of badam/pista powder (small cup)

Method

Mix all the above ingredients in the mixture, until everything is been completely blend well.
Then fill this mixture either in icecream tray or if you have kulfi cones.
You have to keep whole night in the frozen section of refrigerator (of course).
While serving kulfi's put the cones under the flowing hot water tap for only 1 to 2 sec and
with a slight jerk remove it in the plate.

Muskmelon Icecream

Ingredients

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

Method

Peel, dressed, chop and mash muskmelon to pulp. Keep aside, refrigerated till required.
Bring milk to boil, saving 1/4 cup to keep cold. Dissolve cornflour in cold milk, keep aside.
Boil milk for approx.15-18 minutes. Gently pour in dissolved cornflour, stirring
continuously.
Boil on low, further 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 icecream.
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.