With ingredients like coconut, chocolate chips and China grass, these eggless ice creams make a delicious dessert any time.
THERE IS no rule that one should eat ice cream only in summer. So even though the rain has put the brakes on the soaring mercury, you could check out these ice creams with varied ingredients like dry fruits and coconut.
Coconut ice cream
Water: 1 cup
Milk: 1 cup
Full fat milk: 1 litre
China grass: 1 stick
Milk powder: 1 cup
Sugar: 15 tbsps
Fresh double fat cream: 300 gm
Grate the coconut and mix it with water and one cup milk. Blend in a mixer and strain to get a thick coconut puree. Keep aside.
Mix the milk powder with half the milk. Boil the remaining milk. Add sugar. Stir the milk. Add the milk powder paste to the boiling milk.
Dissolve the China grass in a little water by boiling it on a low flame. Add the coconut puree and the China grass to the milk. Allow it to cool. Beat the cream by putting it over ice until it thickens. Add it to the above mixture. Mix well. Freeze until set.
Chocolate chip ice cream
Fresh double fat cream: 250 ml
Powdered sugar: 30 gm
Vanilla essence: ½ tsp
Cadbury chocolate (plain): 50 gm
Beat the cream with the sugar by keeping it over ice. Add sugar and essence. Break the chocolate into long thin strips. (Do not grate.) Pour the ice cream in an airtight plastic box. Sprinkle the chocolate on the top. Freeze until set.
Milk: 1 litre
China grass: a stick
Custard powder: 2 tsp
Corn flour: 1 tsp
Cloves: 4 pieces
Cinnamon: 2 pieces
Raisins: 50 gm
Cashew nuts: 50 gm
Amul mithai mate (condensed milk): ½ tin
Fresh cream: 200 gm
Vanilla essence: ½ tsp
Boil the milk with the cloves and cinnamon.
Dissolve the China grass in a little water and add it to the boiling milk. Strain the milk so as to remove the cloves and cinnamon. Put the milk to boil again. Mix the custard powder and corn flour in a little cold milk and add it to the boiling milk. Add the cashew nuts and the raisins. Boil until the raisins become soft. Cool this mixture. Whip the cream. Add the whipped cream, condensed milk and essence to the milk. Whisk until you get a smooth consistency. Churn in an ice cream churner.
Milk: 2 litres
Sugar: 100 gm
Sugar (for caramelising): 150 gm
Fresh cream: 250 gm
Corn Flour: 1 tbsp
Almonds: 50 gm
Almond essence: ½ tsp
Soak the almonds in water for five to six hours. Remove skin. Cut into pieces. Dry it completely and toast it in an oven for 10 minutes until light brown.
Caramelise the sugar on a low flame until it melts and becomes light brown. Pour this sugar solution to set on a greased surface. When set break into small pieces. Put the milk to boil on a low flame till it reduces to half. Add sugar. Mix the corn flour with one tablespoon water. Add it to the milk. Keep stirring until the milk thickens and cool. Whip the cream. When the milk is absolutely cold add the cream, caramelised sugar and essence. Prepare the ice cream in an electric churner. When it is almost set, add the toasted almonds. Churn the ice cream until well set.
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