Cherry Ice Cream
Ingredients
Alphonso Mango - 2
Milk - 4 cup
Heavy cream- 1/2 cup
Condensed Milk - 1 tin
Cornflour 3spoons
Chilled milk 2 spoons (to mix cornflour)
Saffron strands - Few
Pistachios. Kaju, Badam - 3-4 Nos ( chopped)
Cherry essence - Few drops
Alphonso Mango - 2
Milk - 4 cup
Heavy cream- 1/2 cup
Condensed Milk - 1 tin
Cornflour 3spoons
Chilled milk 2 spoons (to mix cornflour)
Saffron strands - Few
Pistachios. Kaju, Badam - 3-4 Nos ( chopped)
Cherry essence - Few drops
Cherry Color - Few drops
Chopped Cherry
Method
In a sauce pan boil the milk, cornflour and chilled milk mixture and heavy cream and
reduce them till the milk thickens.
Keep stirring them milk constantly as it might stick to the bottom.
Add saffron, cherry essence, color and condensed milk to the reduced milk .
Mix them well and boil it till you see strands of malai in them.
Once it thicken turn off the heat and let the milk cool down.
Chopped Cherry
Method
In a sauce pan boil the milk, cornflour and chilled milk mixture and heavy cream and
reduce them till the milk thickens.
Keep stirring them milk constantly as it might stick to the bottom.
Add saffron, cherry essence, color and condensed milk to the reduced milk .
Mix them well and boil it till you see strands of malai in them.
Once it thicken turn off the heat and let the milk cool down.
For the mango cut off the crown , mark the seed with your knife.
Place the mango on a glass or a bowl on which it can stand.
Scoop of the seed from the mango( you can use a tongs to remove the seed) and fill the kulfi mixture into the mango.
Cover the mango with the crown ,freeze till 4-5 hours. on the glass go that the kulfi sets well in the mango.
Place the mango on a glass or a bowl on which it can stand.
Scoop of the seed from the mango( you can use a tongs to remove the seed) and fill the kulfi mixture into the mango.
Cover the mango with the crown ,freeze till 4-5 hours. on the glass go that the kulfi sets well in the mango.
When the Ice cream is sets peel the mango skin and slice or wedges them .
Enjoy the frozen mango filled with creamy ice cream.
Add Chopped cherries & stuffed in Mango.
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*Stuffed Mango With Calcutta Paan Masala Icecream
Calcutta Paan Masala Ice Cream
Ingredients
1 ltr full fat milk
1 1/2 cups sugar
( add more as per ur taste)
1/4 cup cornflour
1 1/2 cups fresh cream
For the paan flavouring
6 calcutta beetel leaves (paan)
1 tbsp lemon juice
6 dried dates (kharek), soaked overnight and finely chopped
1 tbsp lucknowi fennel seeds (saunf), powdered
1/4 tsp cardamom (elaichi) powder
1/4 cup gulkand (sweetened rose petals)
a pinch of menthol
Method
Wash the paan leaves and grind them into a fine paste along with the lemon juice in a blender. Sieve through a strainer and keep the juice aside.
Deseed and finely chop the kharek.
Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl. Keep aside.
Method
Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
Add the sugar and simmer for 5 minutes.
Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
Remove from the fire and allow it to cool completely.
Add the paan flavouring mixture and cream to the milk.
Mix well and pour into a shallow dish.
Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender).
Add the menthol and mix well.
Freeze again until firm. Scoop and serve.
Note .
The ice-cream mixture has to be chilled before you add the paan mixture as it may curdle because of the lemon juice.
Enjoy the frozen mango filled with creamy ice cream.
Add Chopped cherries & stuffed in Mango.
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*Stuffed Mango With Calcutta Paan Masala Icecream
Calcutta Paan Masala Ice Cream
Ingredients
1 ltr full fat milk
1 1/2 cups sugar
( add more as per ur taste)
1/4 cup cornflour
1 1/2 cups fresh cream
For the paan flavouring
6 calcutta beetel leaves (paan)
1 tbsp lemon juice
6 dried dates (kharek), soaked overnight and finely chopped
1 tbsp lucknowi fennel seeds (saunf), powdered
1/4 tsp cardamom (elaichi) powder
1/4 cup gulkand (sweetened rose petals)
a pinch of menthol
Method
Wash the paan leaves and grind them into a fine paste along with the lemon juice in a blender. Sieve through a strainer and keep the juice aside.
Deseed and finely chop the kharek.
Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl. Keep aside.
Method
Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
Add the sugar and simmer for 5 minutes.
Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
Remove from the fire and allow it to cool completely.
Add the paan flavouring mixture and cream to the milk.
Mix well and pour into a shallow dish.
Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender).
Add the menthol and mix well.
Freeze again until firm. Scoop and serve.
Note .
The ice-cream mixture has to be chilled before you add the paan mixture as it may curdle because of the lemon juice.
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