Mango Ice Cream

Ingredients:

Mango Juice : 600 gms

Cream : 300 ml

Sugar : 50 gms

Honey : 50 gms

Lemon juice : 2 tsp

Method:

Take bowl combine Mango juice, honey and cream and mix them until it becomes soft.

Now, refrigerate it for approximately 2 hours.

Blend it in a blender and refrigerate it for 2 hours.

Repeat this process for 3 - 4 times until Ice cream becomes soft.

Kulfi at home ( Easy method )

Ingredients

Milk: ½ litre

Condensed milk: ½ cup

Milk powder: ¼ cup

Saffron threads: 1 pinch

Cardamom (elaichi) powder: ½ tsp

Sugar to taste (optional)

Pista (pistachio) nuts: ¼ cup  ( chopped )

Method:

Add milk, condensed milk, and milk powder to a heavy bottomed pan. Bring to a boil.

Add saffron and cardamom powder. If you like extra sweet, add sugar.

Simmer the mixture for 10 minutes, stirring often. Cool till warm. Add nuts.

Add mixture into 4 – 6 kulfi moulds (depending on size). Freeze at least 6 hours. Overnight is better.

Note:  

If kulfi is stuck in moulds, you can dip the mould in hot water and cut with a sharp knife along the edges to help release it.

Orange Ice Cream

Ingredients:

Egg yolks: 8

Sugar: 1 cup

Coarse salt: 1/4 tsp

Skim milk: 2 cups

Orange zest: 6 strips

Heavy Cream: 2 cups

Method:

In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

Stir orange zest into custard. Cover and let stand 30 minutes.

Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

Enjoy Orange Ice Cream

Badam - Mlik Ice Cream

Ingredients needed

   Milk :- 5 cups
   Sugar :-1 cup
   Fresh cream :- 3/4 cup
   Almonds :- 2 tbsp (soak it in hot water and peel the skin)
   Pistachio :- 2 tbsp (soak it in hot water and peel the skin)
   Cashew nuts :- 2 tbsp
   Cardamom (powdered) :-1/4 tsp flat
   Saffron :- few strands

Method:

Grind peeled almonds, pistachio and cashew nuts with a little milk coarsely.

Soak saffron in a tbsp of warm milk and keep it aside.

Steps:

1. Boil milk until it reduces to half the quantity. Keep stirring so that it does not get burnt.

2. Add sugar and let it dissolve.

3. Then add all the nuts, cardamom powder and cook for 3-4 minutes.

4. After it cools, add fresh cream and saffron. Mix well.

5. Pour it into kulfi moulds and freeze. It will take 6-7 hours to set.

If you do not have kulfi moulds, freeze it in an aluminium box.

You can also use corn flour instead of cream, then follow this method

Mix 2 1/2 tsp of corn flour in a little water. Add this after adding nuts ( step -3) and cook for a few minutes or until it starts thickening. Remove from flame, cool and pour it into kulfi moulds and freeze.

Run water (room temperature) around the outside of the mold for a few seconds to remove kulfi from kulfi moulds.

Enjoy the Badam Ice cream