Cheese ice cream

Ingredient

2 eggs

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 cup granulated sugar, divided

5 cooking apples, peeled and cored

2 cups cottage cheese, divided

1 cup half-and-half, divided

1/2 cup apple butter, divided

Method

Chop apples into 1/4-inch dice; set aside.

In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half-and-half, 1/4 cup apple butter, 1/4 cup sugar, cinnamon, cloves and one egg. Blend until smooth. Pour into a large bowl.

Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previously pureed mixture. Stir in chopped apples. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

Tip

You can use Sugar free

Apple pie ice cream

Ingredent
3 tablespoons vanilla extract

1 teaspoon ground cinnamon

1 (21 ounce) can apple pie filling

4 cups whipping cream

4 eggs, beaten
4 cups milk
1/4 cup flour

1 1/4 cups granulated sugar

Method

In a large saucepan combine sugar and flour. Stir in milk. Cook and stir until slightly thickened and bubbly. Stir about 1 cup of the hot mixture into eggs. Return all to saucepan. Cook and stir 2 minutes more. Cover and chill.

Stir the whipping cream, pie filling, vanilla extract and cinnamon into the chilled mixture. Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions.

Apple pie ice cream

Time: 35 mint


Ingredient:

* 1 frozen deep-dish piecrust

* 1/2 cup(s) chopped pecans

* 1/4 cup(s) all-purpose flour

* 1/4 cup(s) packed brown sugar

* 2 tablespoon(s) butter or margarine

* 1 large egg white

* 1/4 cup(s) granulated sugar

* 2 tablespoon(s) cornstarch

* 1/2 teaspoon(s) ground cinnamon

* 3 pound(s) Granny Smith, Golden Delicious, and/or Gala apples, each cored, peeled, and cut into 8 wedges

* 1 tablespoon(s) fresh lemon juice

Method:

1. Preheat oven to 375 degrees F. While crust is thawing at room temperature for 15 minutes, mix pecans, flour, and brown sugar in bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside.
2. Prick bottom and sides of crust with fork. Bake 12 to 15 minutes or until lightly golden. Immediately brush bottom and sides of hot crust with light coating of egg white. Reset oven to 425 degrees F.
3. Meanwhile, in large bowl, combine granulated sugar, cornstarch, and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on High 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling.
4. Bake pie 10 to 12 minutes or until topping is golden. Cool on wire rack. Serve with vanilla ice cream if desired.

Peach Ice Cream

Amaretto Peach Ice Cream

Ingredient:

1 1/2 pounds peaches, peeled, pitted, sliced

1 cup granulated sugar (use also sugar free )

2 tablespoons fresh lemon juice

1 cup crumbled amaretti cookies

3 tablespoons Amaretto

6 large egg yolks

2 teaspoons vanilla extract

2 cups well-chilled heavy cream

Method:


In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain mixture and puree peaches in a food processor.

In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.

In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.

In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach puree, cookie mixture and cream. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Almond Ice Cream

Ingredient

1/4 cup blanched almonds

2 cups whole milk

3/4 cup heavy cream

3 egg yolks

1/2 cup superfine sugar

1 teaspoon kirsch or (You may use kind of flavor)

Tip

You can use a sugar free also

Method


Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

PAAN KULFI (ICE CREAM)

Reduced milk flavoured with meetha pan, set in kulfi moulds and served Preparation Time : 25 - 30 minutes Cooking Time : 6 - 7 hours

Ingredients

Milk 5 cups Sugar 1/2 cup Mawa (khoya) 3/4 cup Fennel seeds (saunf) 1 tablespoon Gulkand 2 tablespoons Green cardamom powder 1/4 teaspoon Paan leaves 4 Meetha paan 4

Method

Bring milk to a boil and cook till reduced to one third its volume. Remove from heat and add sugar and mix. Add khoya and mix. Crush fennel seeds and add to the kulfi mixture and mix well. Add gulkand and mix. Add green cardamom powder and mix again.Wash the paan leaves and break them. Put them in a soup strainer and pour the hot kulfi mixture over. Pass both of them through the strainer. Break the Meetha paan and pass through the strainer into the kulfi mixture. Mix well. Fill the mixture into kulfi cones and cover them with lid. If desired you can seal the lid with dough. Keep the cones in the deep freezer for four to six hours or till well set. Unmould and serve immediately.

NOUGAT/GULAB JAMUN ICECREAM

Gulab jamun (indian sweet dish)mixed icecream Preparation Time : 15 - 20 minutes Cooking Time : 15 - 16 hours

Ingredients

FOR ICE CREAM Milk 500 millilitres Cornflour/ corn starch 2 tablespoons Cream 1/2 cup Sugar 3/4 cup Ice cream essence 3 drops CMC 1 teaspoon GMS (stabilizer) 1 teaspoon FOR NOUGAT Almonds 1/2 cup Sugar 1 cup FOR GULAB JAMUN ICE CREAM Mini gulabjamuns 12 - 15

Method

Dissolve cornflour in a little cold milk. Heat the remaining milk in a pan. Meanwhile in another pan heat sugar with a few drops of water and caramelize. Add fresh cream to the boiling milk and mix. Add sugar and continue to boil. Add the dissolved cornflour and stir continuously to avoid lumps. Boil for ten more minutes. Strain through a muslin cloth. Add chopped almonds to the caramelized sugar and mix. Transfer the mixture onto a greased tray and spread evenly. When cooled remove the nougat and crush.Add icecream essence to the icecream mix and mix well. Dissolve GMS and CMC in a little water and add to the mixture and mix well. Strain again if there are any lumps remaining. Pour the mixture into an ice-cream tin. Add some crushed nougat, mix, cover with the lid and put in the deep freezer to set. Take out after an hour or two. Open the lid. sprinkle some more nougat on top. Again keep it in the deep freezer to set. To make gulab jamun ice cream pour the ice cream mixture into an ice-cream tin. Add some gulab jamuns, mix, cover with the lid and put in the deep freezer to set. Take out after an hour or two. Open the lid, add some more gulab jamuns on top. Again keep it in the deep freezer to set. Allow to set for ten to twelve hours. Demould, slice and serve when firmly set.

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MATKA KULFI (ICE CREAM)

Rich dense kulfi( ice cream ) served traditionally in an earthenware pot Preparation Time : 5-6 hrs

Ingredients

Milk 1 1/2 litres Sugar 1/4 cup Saffron (kesar) a few strands Almonds, toasted 10-12 Green cardamom powder a pinch

Method

Heat milk in a saucepan and bring it to boil. Simmer and reduce to one third the original quantity, stirring constantly. Add sugar and stir till it dissolves. Soak saffron in a tablespoon of warm milk and add it to the reduced milk. Chop the toasted almonds and add it to the milk. Add green cardamom powder and mix. Pour the above mixture into four small matkas and freeze it for four to five hours. Serve chilled.

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KULFI (ICE CREAM )FALOODA DELHI STYLE

Traditional Indian frozen dessert with rose syrup and vermicilli. Preparation Time : 30-40 minutes Cooking Time : 5-6 hours

Ingredients

Milk 1 1/2 litres Sugar 1 cup Milk solids (khoya), grated 200 grams Falooda 1 cup Rose syrup 2 tablespoon Mixed nuts, chopped 2 tablespoons

Method

Boil milk in a heavy bottomed pan, reduce heat and simmer till it reduces to one third of the original quantity. Add sugar and grated khoya and simmer till sugar completely dissolves. Keep earthenware moulds ready. When the rabdi cools, pour into the moulds and keep in the deep freezer to set. Remove when set and unmould. Put some water on the outside of the moulds, it will help to unmould easily. Slice the kulfi and place on a plate. Top it with a portion of falooda. Put some rose syrup over the falooda in a design. Sprinkle some chopped nuts and serve immediately. Repeat for the remaining kulfis.

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KESARI KULFI( saffron ice cream)

Preparation Time : 3-4 hours Cooking Time : 20-25 minutes

Ingredients

Milk 3 litres Sugar 1/2 cup Saffron (kesar) a few strands Almonds , roasted and slivered 10-15 Green cardamom powder 1/4 teaspoon

Method

Place the matkis in water for two to three hours. Remove them from water and keep them aside upside down to dry. Heat milk in a pan till it is reduced to one third its original volume. Add green cardamom powder, saffron strands, sugar and cook for some more time. Roast slivered almonds till lightly browned. Add to the milk and take off the heat. Transfer the mixture into the matkis and set aside to cool to room temperature. Cover the matkis with aluminium foil and keep in the deep freezer to set. Serve in the matkis itself.

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HOT CHOCOLATE NUT SUNDAE

An ice cream dessert doused with chocolate and nuts. Preparation Time : 15-20 minutes Cooking Time : 20-25 minutes

Ingredients

Dark chocolate, grated 1 1/2 cups Fresh cream 1 cup Pomegranate pearls 1 cup Vanilla ice cream 4 scoops Chocolate Icecream 4 scoops Strawberry ice cream 4 scoops Roasted almonds, chopped 20-25 Cashewnuts, roasted , chopped 10-15

Method

Take dark chocolate in a bowl and melt over a double boiler stirring continuously. Add cream and stir. Take stemmed glasses. Put some pomegranate pearls at the base. Top with scoops of vanilla ice cream, chocolate ice cream, strawberry ice cream and top this up with the chocolate sauce.Sprinkle roasted almonds, roasted cashewnuts pieces and pomegranate pearls and serve immediately.

FRUIT SALSA PARFAIT

Fruit melody alternately layered with dollops of ice-creams and chocolate sauce and served in a parfait glass Preparation Time : 20-25 minutes

Ingredients

Vanilla ice cream 4 scoops Strawberry ice cream 4 scoops Chocolate sauce 4 tablespoons Butterscotch ice-cream 4 scoops Fresh mint leaves for garnish FOR SALSA Watermelon, chopped 1 thick wedge Ripe mangoes, finely chopped 2 medium Apple, finely chopped 1 medium Kiwi fruit , finely chopped 1 medium Orange , segmented 1 Green grapes, chopped 8-10 Black grapes, chopped 8-10 Walnuts 1/4 cups Pineapple, canned 2 slices Lemon juice 1 teaspoon Honey 3-4 tablespoons Crushed red chillies 1 teaspoon

Method

In a bowl mix watermelon, mango, apple, kiwi, orange, grapes, walnuts, pineapple, lemon juice, honey, crushed red chillies well together to make fruit salsa. Take a parfait glass. Put a layer of the fruit salsa at the base. Place a scoop of vanilla ice cream. Put another layer of fruit salsa followed by a scoop of strawberry ice cream. Pour half a tablespoon of chocolate sauce and place another layer of fruit salsa. Over this place a scoop of butterscotch ice cream. Pour another half a tablespoon of chocolate sauce. Garnish with mint leaves and serve immediately. Prepare the other parfait glasses in the same way.

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CHOCOLATE ICE CREAM

Kulfi ( ice cream)with the ever popular chocolate! Preparation Time : 30 minutes Cooking Time : 60 minutes

Ingredients

Milk 1 litre Mawa (khoya), grated 3/4 cup Condensed milk 1/2 cup Chocolate, grated 1/2 cup

Method

Heat milk in a saucepan and bring it to boil. Let it boil, stirring continuously, till reduced to one-third the original quantity. Add khoya and mix. Then add condensed milk and reduce for five more minutes. Take it off the heat and add grated chocolate, leaving aside some for the garnish, and mix well. Transfer the mixture into kulfi moulds. Sprinkle the remaining grated chocolate on top and close the lid of the moulds. Keep the moulds in the deep freezer and allow to set. When set unmould, slice and serve immediately.

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BADAM DOODH ( Almonds Milk )

Saffron flavored milk enriched with almonds and served warm garnished with silver warq

Preparation Time : 20 mints

Ingredients

Almonds, blanched and roughly chopped 1/4 cup Milk 4 cups Green cardamom powder a pinch Nutmeg powder a pinch Honey 3-4 tablespoons Silver warq 1-2 leaves

Method

Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat, add chopped almonds and simmer on low heat for fifteen to twenty minutes. Add green cardamom powder and nutmeg powder and continue to boil for another two minutes. Remove from heat, add honey and stir. Serve warm in individual earthenware glasses, garnished with silver varq. oR If you freeze it in refrigerator ice box then it will become Ice cream Mix with add dry fruits

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BAILEY’S ICE CREAM

Ice cream adds a special flavor to this mousse

Preparation Time : 10-15 mints

Cooking Time : 2 hours

Ingredients

Irish cream 3 tablespoons Chocolate cookies, crushed 2 cups Unsalted butter 1/3 cup Milk 1/2 cup Gelatin 1 1/2 teaspoons Powdered sugar 1/2 cup Fresh cream 1/2 cup Chocolate shavings as required

Method

Preheat oven to 180ºC. Melt butter in the microwave oven. Take crushed cookies in a bowl. Add melted butter and mix. Take ovenproof glass bowls and line their base with the cookie mixture. Press lightly and keep them in the preheated oven and bake for eight to ten minutes. Heat milk in a pan. Add gelatine and half the powdered sugar and stir till sugar and gelatine get dissolved completely. Strain the mixture into another bowl and set aside to cool. Whisk fresh cream with the remaining powdered sugar till stiff peaks form. Take the glass bowls out of the oven and cool. Add Irish cream and the milk-gelatine mixture to the whisked cream and mix. Pour over the cookie base and chill in the refrigerator. Decorate with chocolate shavings and serve chilled.

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BLACKCURRANT ICE CREAM WITH MANGO SALSA

Delicious blackcurrant kulfi(ICE CREAM) served with mango

Preparation Time : 25 minutes

Cooking Time : 3-4 hours

Ingredients

Milk 2 litres Blackcurrants 1/4 cup Cashewnuts 10 Condensed milk 3/4 cup Cream 1/2 cup Ripe mangoes 2 large Red chilli flakes 1/4 teaspoon Lemon juice 1 tablespoon Honey 1 tablespoon

Method

Soak blackcurrants in half a cup of warm water for fifteen minutes. Drain and grind coarsely. Grind cashew nuts coarsely.Heat milk in a saucepan and bring it to boil. Let it boil, stirring continuously, till reduced to three-fourths the original quantity. Add condensed milk and keep stirring. Add the coarsely ground cashew nuts and cook till it thickens. Remove from heat and let it cool completely. In a large bowl take ground currants and cream and whisk well. Add the reduced milk. Mix well. Pour into ice cream molds, seal them airtight and freeze them in the refrigerator till set. Peel mangoes and cut the flesh into half inch sized cubes. To serve arrange the mango cubes in the serving plate. Demould the ice cream and place it amid the mango cubes. Mix lemon juice, honey and chilli flakes and sprinkle over the mango cubes. Serve immediately.

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