Anything for ice cream

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FOOD Try out some ice creams with unusual flavours

Honeycomb Ice-cream


Whipping cream - 500 ml,


Powdered sugar - 4 tbsp

Condensed milk - 400 ml


Vodka - 1 tbsp (optional)

Honey - 2 tbsp

Granulated sugar - 5 tbsp

Baking soda – half tsp


Chill the mixing bowl, electric beaters in the freezer for an hour. Take out the bowl. Use an electric hand-beater to whip the cream until soft peaks form. Add the powdered sugar and beat well. Pour in the condensed milk and vodka and beat for approximately five minutes until the mixture turns stiff.

Pour into a flat rectangular cake tray. Sprinkle the ‘honeycomb' powder over this. Freeze for six hours or overnight.

For the 'Honeycomb' powder -

In a heavy-bottomed wok, place the honey and sugar. Cook over low heat, stirring, until the sugar melts into a golden caramel tinge. Remove from heat and sprinkle baking soda. Stir well.

Pour into a greased tray. Spread into an even, thin layer immediately.

Freeze and crush into small, fine bits like choco-chips.

Paan Ice-cream


Serves 2

Sweet Paan (Meetha Paan) -


Full fat milk - 50 ml

Double cream - 150 ml

Milk for custard - 125 ml

Custard powder, vanilla/

butterscotch flavour - 3 tbsp

Sugar for custard - 5 tsp

Granulated sugar - 75 gm

Mint green food colour - A

few drops

Rose syrup (Eg: Dabur, Rooafzaa) - 4 tbsp, for garnish


Remove the clove from each meetha paan, if you like.

Prepare the custard - Bring the milk to a slow boil in a saucepan. Dissolve the custard powder and sugar in quarter cup water (room temperature). Pour this into the bubbling mixture. Turn off the heat once the custard turns into a thick sauce . Vanilla/ butterscotch custard is ready.

Warm the milk in a small Pyrex bowl for a minute, in the microwave. Add the meetha pan (3 no.s ) and blend into a smooth texture.

In a bowl, beat the cream and sugar till creamy. Now, add the paan-milk and custard.

Beat well. Also add the meetha paan and whisk until smooth. Add a few drop of mint green food colour and stir well.

Pour into a deep bowl. Freeze for two hours at a stretch, 4-5 times, beating the mixture to a smooth cream each time. Finally, drizzle rose syrup in a zigzag pattern on top and freeze overnight.

To turn out, carve scoops and place in an ice-cream bowl. Pour some rose syrup and crushed ‘meetha' paan and enjoy!!





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