Recipe Whip up some ice creams at home this summer
Using fresh seasonal fruits and milk you can make a range of ice creams at home. The recipes are simple, and the ice creams are healthy as the ingredients are natural and free of preservatives. Making a flavourful and smooth-textured ice cream is not tedious. However, here a few things you need to follow:
l Place the ice cream in a shallow dish in the freezer. Let it freeze for four to five hours. After that break the ice cream into chunks and process in a food processor until smooth. It should be creamy, not watery. Divide the mixture into two batches and blend them separately. Put it back into the pan and freeze again until ready to serve. Allow it to thaw for 15 minutes before serving. l Add milk powder to give more volume to the milk and a creamy texture to the ice cream.
l Sugar is used not only to sweeten the ice cream, but to act as a preservative and control the softness of the ice cream. It is better to use it in the powdered form.
l Pulpy fruits such as mangoes, custard apple and bananas result in creamier versions. Coffee and dry fruits are best if they are cooked and softened in the milk as they release their own flavours on being heated. Add other flavourings after the custard is completely cool, as the heat can alter the flavours and also discolour the ice cream. Pieces of fruits should be added after churning the ice cream.
l Aluminium containers freeze faster than plastic. But don’t use metal with acidic fruits as they will react, giving a metallic flavour. If the container does not have a lid, cover it with plastic film.
Strawberry Banana Ice Cream
Strawberry puree – 1 cup
Banana mashed – 1
Powdered sugar – 1/4 cup
Milk – 1 cup
Fresh cream – 2/3 cup
Corn flour – 2 tsp
Cold water – 2 tbsp
Choose small variety strawberries as they are much sweeter than the large ones. If the strawberries are sour, you may need to increase the quantity of powdered sugar. Make strawberry puree. Heat milk in a heavy-bottomed pan. When it comes to a boil, add cornflour dissolved in cold water. Add two tablespoons of powdered sugar and simmer for four minutes. Remove from fire and strain the mixture. Cool completely. Whip the cream with the remaining powdered sugar until soft peaks form. Mix the cooled milk mixture with the cream and the strawberry puree. Pour into the shallow dish and freeze till slushy. Remove from the freezer and blend in a blender till the mixture is smooth and creamy. Cover and freeze again until firm. Scoop and serve.
Custard Apple Ice Cream
Custard apple pulp – 1 cup
Milk – 2 cups
Powdered sugar – 1/3 cup
Milk powder – 1 cup
Vanilla essence – 1 tsp
Fresh cream – 100 gm
Make a pulp from the custard apple and keep aside. Dissolve the vanilla essence, powdered sugar and milk powder in the milk. Add fresh cream and combine it well. Then add the custard apple puree and mix well. Pour into a shallow dish. Cover and freeze till semi-set. Divide the mixture into two batches and churn in a blender till the ice crystals break and the ice cream is smooth and creamy. Transfer both the batches into the shallow container. Cover and freeze till firm. Scoop and serve.
LILLY BABU JOSE