Ingredients
Milk-1/2 Litre
Whipped cream-400gms
Sugar-150gms
Coffee-1tbsp (mix it with 1tbsp of water)
Cornflour-2tbsp
Eggs-3
Method
Cook milk leaving a little aside. Make a mixture of eggs and sugar in the leftover milk. Boil the milk and slowly add the egg mixture of eggs, stirring continuously;
remove the pan from the stove. Now allow it to cool for sometime and then fold the whipped cream into it; also add the coffee.
Pour the mixture into the plastic container and place in the freezer for a few hours until it is set and firm, stirring it twice during the freezing time. Cut into thick slices and before serving sprinkle coffee powder on it.
Strawberry ice cream
Ingredients
Milk-1-1/4 cup
Eggs-3 yolks
Strawberries- 2 cups
Lemon juice- ½ a lemon
Icing sugar-3/4 cup
Sliced strawberries to serve
Method
Put the milk into a pan and slowly bring to a boil. Remove from heat and leave for
20 minutes. Strain the warm milk into a bowl containing the egg yolks and whisk well. Return the mixture to a clean pan and heat, stirring constantly, until the custard just coats the back of the spoon. Pour into a clean bowl, cover with plastic wrap and set aside to cool. Mean while, puree the strawberries with the lemon juice in a blender. Press the strawberry puree through a sieve into a bowl. Stir in the icing
sugar and set aside.
In a separate bowl whip the cream until it forms soft peaks. Gently fold the cream into the custard with the strawberry puree. Pour the mixture into a plastic container. Cover and freeze until firm.
Soften briefly before serving decorated with sliced strawberries.
Banana and toffee ice cream
(Especially for boiragi)
Ingredients
Bananas- 3
Lemon juice- 1
Condensed milk-12-1/2 ounce
Whipped cream-2/3 cup
Toffees-5 ounces
Chopped toffees to decorate
Method
Process the banana into a puree in a blender, and then add the lemon juice and process briefly to mix. Scrape the puree into a plastic container. Pour in the condensed milk,
stirring with a metal spoon, and then add the cream. Mix well, cover and freeze for 4 hours. Unwrap the toffees and chop them finely. Beat the semi frozen ice cream with a fork to break up the ice crystals, and then stir in the toffees. Return the ice cream to the freezer for 5 hours or until firm. Scope into a bowl and decorate with chopped toffees.
Mango sorbet
Ingredients
Mango-1 peeled and cubed
Sugar- ¾ cup
Orange juice-4 tbsp
Water- ¾ cup
Method
Combine the sugar and ¾ cup of water in a sauce pan. Bring to boil, stirring to dissolve the sugar. Let the syrup cool. Puree the mango cubes with the orange juice in a blender. Add the puree to the cooled sugar syrup and mix well. Strain, then chill. When cold, put onto a freezer container and freeze until firm around the edges. Spoon the semi-frozen mixture into the food processor and process until smooth. Return to the freezer and freeze until solid. Allow the sorbet to soften slightly at room temperature for 20 minutes before serving.
TOTW/F/M Award(s): 2
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