Falooda
INGREDIENTS :
Milk - 1 litre
Cream - 170 gms / vanilla icecream
Rose syrup - 300 ml
Sugar - 85 gms
Tukmeri/sabja seeds - 4 tbsps
Cornflour - 60 gms
METHOD :
1. Mix cornflour with a little cold milk to a smooth paste. Boil half the milk and add half the sugar. Pour over cornflour paste stirring well. Return to fire and cook till thick.
2. Soak Sabja seeds in cold water and allow them to swell up.
3. Pour a small quantity of rose syrup in 6 glasses. Put in soaked tukmeri and the cornflour globules. Mix the remaining milk and sugar and pour into the glasses. Top with cream or a scoop of vanilla icecream and grated pistachio nuts. Serve cold with crushed ice.
4. You may add some boiled vermicelli at the bottom of the glass. (optional) and a few drops of pink colour in milk if desired.
Mango Icecream
INGREDIENTS :
Cornflour - 1 tsp
Mangoes - 4
Milkmaid (Condensed milk ) - 1/2 tin (200 gms)
Gelatin - 1/2 tsp
Milk - 1 Cup
METHOD :
1) Boil the milk. Thicken it by adding cornflour (dissolved in 1/4th cup milk) Then add the milkmaid and mix well. Let it cool.
2) Make a puree of mangoes. Pass it through a strainer and remove the pulp.
3) Add it to the milk mixture. Dissolve gelatin in 2 tbsps warm water and add to the mix. Blend with a hand mixer. Keep in freezer to set. After 3/4 Hours when set, remove from fridge and blend in a mixer. Keep to chill again in freezer. Serve chilled.
Vanilla Icecream with chocolate sauce
INGREDIENTS :
Milkmaid (Condensed milk) - 3/4th tin (300 gms)
Milk - 4 cups
Vanilla custard powder - 2 tbsps
Vanilla Essence - 1/2 tsp
METHOD :
1. Boil milk till slightly thick. Keep some milk aside and let it cool. Add the custard powder to it. Add the milkmaid to the boiled milk and stir well. Add the custard and stir on low heat for 2/3 mins.
2. Remove from the gas, cool. Then add Vanilla Essence. Keep in freezer.
3. Remove after 3-4 hours from freezer, blend with a mixer and put in freezer again till set. Serve
Chocolate sauce
Butter 50 gms
Cocoa powder 30 gms
Condensed milk 1/4 th tin (100 gms)
Mix all ingredients in a saucepan & cook over low heat. Serve with ice cream.
MINT ICE CREAM
INGREDIENTS
2 cups granulated sugar
1/2 bunch fresh mint leaves, washed and drained
3 ½ cups water
Juice of two lemons
1/3 cup orange juice
few drops of green colour
1 cup whipping cream
METHOD
1) Whip the whipping cream.
2 ) Heat the sugar, mint leaves and one cup water till sugar is dissolved on low heat for 25- 30 mins. Then strain and cool it.
3) Combine the mint mixture with the juice, remaining water and green colour. Place in freezer and partially freeze.
4) Open freezer container & fold the whipped cream in the mint mixture. Continue freezing till set.
5) Remove from freezer make small pieces & blend again in a mixie. Freeze till set. Sprinkle some chocolate chips on top while serving.
CHOCOLATE FUDGE SUNDAE
Ingredients:
Milk 3/4th cup
Semisweet chocolate chips- 1 cup
or milk chocolate 125 gms (aprx)
Margarine 1 Tbsp
Vanilla 1 tsp
Golden syrup 2 Tbsps
Chocolate ice cream 1 scoop
Vanilla ice cream 1 scoop
Method:
1) Heat milk, chocolate and golden syrup to boiling in a saucepan over medium heat. Stir constantly, so that chocolate does not stick to the bottom of the pan. Remove from heat.
2) Add margarine and vanilla and mix well till the mixture is smooth. Cool.
3) In a bowl, put one scoop chocolate ice cream, one scoop vanilla ice cream over it, and pour the chocolate fudge sauce on top. Garnish with chopped strawberries. Serve.
Note: U may substitute the golden syrup with sugar as per taste.
CHERRY ICE CREAM
Ingredients
Water 1 cup
Milk 3 cups
Whipping cream 1 cup
Vanilla essence 1 tsp
Maraschino cherries drained (juice reserved) 8 ounces
and chopped
Red / Pink colour Few drops
Method
1) Mix all the ingredients and freeze in the freezer. Njoy.
FROZEN MUD PIE
Ingredients
Coffee granules 1/2 Tbsp
Coffee flavored liqueur/ Boiling water 1 Tbsp
Coffee ice cream 2 cups
Whipped cream 1/2 cup
Marie biscuits/ digestive biscuits 8-10
Butter (apprx) 2-4 Tbsps
Semi sweet chocolate grated For topping
cherries
Method
1) Grind the biscuits in a mixer. Mix well with butter to form a crust. Put in a small pie dish. Refrigerate for 30 mins.
2) Dissolve the coffee granules in liqueur or boiling water. Blend the ice cream, liqueur & whipped cream well. Pour over the pie crust & freeze till set for 4 hours.
3) Sprinkle top with grated chocolate & cherries.
EASY STRAWBERRY PARFAIT
Ingredients
2 cups strawberry Ice cream
1 cup Whipped Cream
Method
1) Mix the strawberry ice cream with the whipped cream at serving time. Serve in a dessert glass & top with whipped cream & a strawberry or tuttifutti.
TIP: For other Flavours, Use different icecreams.
Mango Ice cream top with Mangoes etc.
TWO LAYERED ICE CREAM CAKE.
To make the ICECREAM CAKE, first make the cake.
Basic Sponge Cake
Ingredients
4 large eggs
90 gms Flour
1 cup powdered sugar
1 tsp baking powder
1/2 Tbsp vanilla Essence
1 1/2 Tbsp hot boiling water
Method
1) Sift the Flour with the baking powder.Seperate the egg whites. Beat the whites till stiff.
2) Add sugar gradually (a little at a time). Add yolks. Mix well. Add essence.
3) Add boiling water & beat in one direction only.
4) Fold in the flour & bake for 30-35 mins at 180O C
Make the basic sponge cake. If you are making it in a pan, use the same pan for making the ice cream cake.
Cut the cake into half.
Soften the strawberry ice cream. Keep the cake layer in the pan . Put a layer of strawberry ice cream. You may sprinkle some strawberry syrup on it.
Top with the other layer of cake . Keep to freeze for 20 mins or so.
Soften the chocolate ice cream. Put a layer of the chocolate ice cream. sprinkle with chocolate syrup. Top with chopped nuts or choc chips.
Freeze for 4-5 hours or overnight.
Before cutting the cake keep to soften in the rerigerator for 15-20 mins. Dip the knife in hot water. & then cut the cake.
Easy mango Ice Cream
Ingredients
1 1/4th cup Fresh Cream
1 cup Pureed Mango pulp
2-4 Tbsps powdered sugar
Method
1) Puree the mango flesh so as to get 1 cup of Mango pulp.
2) In an ice Cream maker mix all of the above & churn. Freeze, Scoop and serve
3) If you do not have an ice cream maker, blend all the ingredients in a blender. Freeze till the edges start setting. Then remove from freezer & blend in the mixie again.
Freeze till set. Scoop and serve.
