Yummi Khoya Malai Kulfi

Ingredients:

1 can of sweetend condenced milk. 1 can of evaporated milk. 2 cups of whipped cream. 1 bread slice. 3/4 cup pistachio. 10almonds (optional). 1/2 tsp Cardamom Powder

Preparation:

Pour condenced milk, evaporated milk, and whipped cream in a blender, also add pieces of slice , Cardamom Powder, pistachio and almonds in it, and mix it until every thing is dissolved or pistachio and almonds are fully crushed. Now pour it in ice popsicals and put it in a freezer for over night or until it freez.

SPECIAL BLUEBERRY ICE CREAM

INGREDIENTS

• Milk 2 cup
•   Vanilla Essence 1/2 tsp
• Corn Flour 1 tbsp
• Blueberry (Blended) 1 tin
• Sugar 1/2 cup
• Egg White 2
• Cream 1 pkt
• Gelatin Powder (dissolved in warm water)

2   COOKING DIRECTIONS

1. Boil milk with sugar. 
2. Add corn flour in boiling milk mix whilst stiring well until thicken and let it cool.
3. Put egg whites in a bowl add essence beat this with electric beater until frothy.
4. Pour milk mixture in egg white while beating with beater.
5. Whilst beating also add cream, blueberry and dissolved gelatin mix well.
6. Pour this mixture into air tight box, cover and freeze for 3 to 6 hours.
7. Top ice cream with blended blueberries and serve immedietly.BY COOKING QUEEN

YUMMI CHOCLATE ICE CREAM

                                          
INGREDIENTS

• For Ice cream:
• Egg 1
• Egg yolks 3
• Superfine sugar 6 tbsp
• Milk 1, 1/4 cups
• Dark chocolate 9 ounces
• Heavy cream 1, 1/4 cups
• Trellis cups:
• Dark chocolate 3, 1/2 ounces

2   COOKING DIRECTIONS

1. Beat together the egg, egg yolks, and superfine sugar in a mixing bowl until thoroughly combined.
2. Heat the milk until almost boiling.
3. Gradually pour the hot milk into the eggs, beating as you do so.
4. Place the bowl over a pan of gently simmering water and cook, stirring, until the mixture thickens sufficiently to thinly coat the back of a wooden spoon.
5. Break the dark chocolate into small pieces and add to the hot mixture.
6. Stir until the chocolate has melted.
7. Cover with a sheet of dampened baking parchment and let cool.
8. Whip the cream until just holding its shape, then fold into the cooled chocolate mixture.
9. Transfer to a freezer container and freeze for 1-2 hours until the mixture is frozen 1 inch from the sides.
10. Scrape the ice cream into a chilled bowl and beat again until smooth. Re-freeze until firm.
11. To make the trellis cups, invert a muffin pan and cover 6 alternate mounds with plastic wrap.
12. Melt the chocolate, place it in a paper pastry bag, and snip off the end.
13. Pipe a circle around the base of the mound, then pipe chocolate back and forth over it to form a trellis, carefully pipe a double thickness.
14. Pipe around the base again.
15. Chill until set, then lift from the pan, and remove the plastic wrap.
16. Serve the ice cream in the trellis cups.

    BY  COOKINGQUEEN

QUICK MANGO ICE CREAM

 

     INGREDIENTS

• Chilled condensed milk 1 tin
• Fresh cream whipped 12 ounces
• Mango puree 1 ½ cup

2   COOKING DIRECTIONS

1. Beat cream till thickens.
2. Mix with mango puree and condensed milk.
3. Chill overnight till firm.

BY  COOKINGQUEEN