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

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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PANEER AUR PUDINA NAAN ( SUNDAY SPECIAL)

Paneer(Cheese)-pudina(mint plant) stuffed naan tandoori style.

Preparation Time : 1 1/2 hours

Cooking Time : 10-15 minutes

Ingredients

Refined flour (maida) rotis 4 cups Baking powder 1 teaspoon Soda bicarbonate 1/2 teaspoon Salt to taste Sugar 2 teaspoons Egg 1 Milk 1 cup Yogurt 2 tablespoons Oil 2 tablespoons Onion seeds (kalonji) 2 teaspoons Butter as required FOR STUFFING Cottage cheese (paneer), grated 800 grams Oil 3 tablespoons Cumin seeds 2 teaspoons Onions 2 medium Green chillies, chopped 4 Coriander and mint chutney 1/2 cup Salt to taste

Method

Sieve refined flour with baking powder, soda bicarbonate and salt into a deep bowl. Add sugar, egg, milk, yogurt and sufficient water and knead into a medium soft dough. Apply oil. Cover with a damp muslin cloth and set aside for one hour. For the stuffing heat oil in a pan. Add cumin seeds. When they begin to change colour add onions and green chillies and sauté on medium heat for a minute. Add Coriander and Mint Chutney and continue to sauté for another minute. Add grated paneer (CHEESE)and salt, toss well and transfer onto a plate to cool. Divide into eight equal portions. Knead the dough again and divide it into eight equal portions. Make round balls and dust them with flour. Flatten each ball and shape them into four- inch discs using a rolling pin. Place one portion of paneer mixture on the disc, gather the edges together and shape into a ball again. Sprinkle one fourth teaspoon of kalonji(BLACK CUMIN SEEDS), press lightly and roll out into a seven-inch diameter disc using a rolling pin. Similarly make the remaining naans. Heat a pressure cooker. Rub a wet hand on one side of the naan, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the naan. Place the cooker over the flame upside down so that the open end is towards the flame. Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the naan from the cooker wall. Cut into quarters and serve hot with a dollop of butter.

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