Monday, April 13, 2009

Ice Cream & dessert

Vanilla Ice Cream

1 quart Half & Half
2½ tsp Vanilla extract
1¼ cups Condensed Milk

Beat half and half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours.
Beat on medium speed for 30 seconds.
Freeze for additional 4 hours or until firm.

Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

Mango Sorbet

150 ml Water
150 gm Sugar
Juice of 1 Lemon
Cardamom powder
300 gm Mango puree

Put sugar in a small saucepan with water. Stir until the sugar has dissolved. Simmer briskly 3 to 4 minutes to make a syrup.
Remove from the heat and chill.
When it is cold, add it to mango puree, together with the lemon juice and cardamom powder.
Mix well and then freeze in a metal container. As it is freezing, whisk it with a fork from time to time.

Serves: 3-4

Tip: Chocolate burns very easily and must be watched carefully when melting.

Banana Frozen Curd

1 kg Curd
1 cup Castor Sugar
1 tsp ground Cinnamon
1½ cups Banana puree

Combine yoghurt and sugar and mix well.
Add cinnamon and banana.
Pour mixture into a small metal container and freeze for one and a half hours.
Remove from freezer and beat until smooth. Return to freezer for one hour.
After one hour remove from the freezer and beat again. Return to freezer and allow to set.
Serve with caramel wafers or sliced fruit.

Serves: 12

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

Watermelon Sorbet

¼ cup Water
1/3 cup Sugar
1 tbsp Lemon juice
1/3 cup light Corn syrup
4 cups Watermelon, cubed

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
In a blender puree the watermelon (seeds and rind removed).
Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
Freeze until desired consistency is obtained.

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.

Lemon Sorbet

1 cup Sugar
1 cup Water
5 tbsp Lemon zest
3/4 cup Lemon juice

In a medium saucepan, heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool.
Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture until firm.
Scoop into dessert bowls and serve.

Tip: Chocolate burns very easily and must be watched carefully when melting.


Peach Ice Cream

1 cup Milk
1 cup Sugar
2 tsp Vanilla extract
3 cups Double cream
900 gm Peaches, peeled and stoned

In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
Add the cream, milk, remaining sugar, and vanilla to peaches, stirring to blend. Refrigerate for atleast three hours.
Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions.
To serve, scoop into dessert bowls

Tip: Ants in the Sugar? Place 3-4 cloves in with the sugar. This will keep the ants from entering.

Submit Recipes with photographs and win 5 Markfed Hampers, 2 T-Shirts and 2 Wallclocks every month.

Iced Indian dessert

50 gm Butter
50 gm Castor Sugar
A few split Pistachios
1 green Apple, sliced
300 ml Double cream
½ tsp Mace, grounded
50 gm fresh Bread crumbs
25 gm blanched split Almonds
400 gm tin Mangoes in syrup, drained
25 gm Banana flakes, roughly crushed
6 Cardamom, seeds removed and crushed

Heat the butter in a frying pan and fry the breadcrumbs until golden.
Add the sugar, mace (Nutmeg`s flower), and crushed cardamom pods. Cook for a minute, stirring. Allow to cool.
Whip the cream until it just holds its shape. Reserve a piece of mango for decoration and roughly chop the rest.
Stir into the cream, together with the nuts, banana flakes and breadcrumb mixture. Divide between 6-8 individual dessert moulds, cover and freeze for couple of hours or until firm.
Dip the moulds in hot water for a few seconds to loosen them. Turn out and decorate as desired with nuts and sliced fruit.


Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.

Mango Pineapple Granita


½ cup Honey
Juice of 2 large Limes
2 cups Papaya nectar
1¼ cups Pineapple chunks
1¼ cups frozen Mango chunks

Blend all ingredients in a blender or food processor.
Pack in an airtight container and freeze for storage.
The ice crystals become more pronounced as it remains in the freezer, and that is entirely appealing.
Scoop it or break into chunks for serving. Serve with fresh pineapple or papaya slices.

Tip: To intensify the sweetness of any dish,add a pinch of salt.


Strawberry Grapefruit Sherbet

1 cup Grapefruit juice
1 cup granulated Sugar
2 pints Strawberries, rinsed and hulled

Process strawberries, sugar and ¼ cup of the grapefruit juice in a food processor or blender until smooth.
Pour into a medium-size bowl. Stir in remaining grapefruit juice until blended.
Serve chilled.

Tip: Having trouble keeping your ice cream inside the cone? If you are constantly wiping up drips from the bottom of a sugar cone, simply pop a mini marshmallow in the bottom of the cone before adding the ice more drips!


Mango Lime Sherbet


Pinch of Salt
6 ripe Mangoes
1 tbsp Lime juice
1 cup Simple syrup

Purée the mangoes with the salt and lime juice until smooth.
Combine with simple syrup and freeze.

Tip: Always sprinkle gelatine over the water. Never put in dry pan, then add water and heat.

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