COCONUT ICE-CREAM

An unusual blend of coconut with ice-cream. Once you have tested it, you will always ask for more.

Cooking Time : 15 min.

Preparation Time : 20 min.

Serves 10.

Ingredients
1 1/2 ltrs (2 5/8 pints) milk
1 fresh coconut with thick meat
1 can (400 grams) condensed milk
5 to 6 tablespoons sugar
1 teaspoon vanilla essence
2 tablespoons fresh grated coconut
1 tablespoon sugar for topping
Method

1. Grate the fresh coconut. Divide into 2 equal portions.

2. To one half of the grated coconut, add 4 tablespoons of milk and blend in a mixer.

3. From the other half of the grated coconut, squeeze out the coconut milk. Strain through a thin
cloth.

4. Heat 3 tablespoons of sugar in a vessel on a slow flame until it melts. Add the remaining milk and
boil until the sugar dissolves. Add the remaining sugar and boil for 5 minutes.

5. Mix the blended coconut (step 2), coconut milk (step 3), sweetened milk (step 4), condensed milk
and vanilla essence.

6. Check the sweetness and adjust to your liking using sugar or lemon juice.

7. Prepare the ice-cream in an ice-cream churner.

How to serve

1. Heat 2 tablespoons of fresh grated coconut in the oven until slightly pink in colour. Sprinkle on the
ice-cream before serving.

2. Alternatively, mix 2 tablespoons of fresh grated coconut and 1 tablespoon of sugar and cook untill
the sugar caramalises slightly.

3. Serve hot on top of the ice-cream.

APRICOT AND CUSTARD ICE-CREAM

A calcium rich elegant finale to any meal..... which is enjoyed by people of all ages.

Cooking Time : 20 mins.

Preparation Time : 10 mins.

Serves 6.
Ingredients
2½ cups (500 ml.) milk
1 tbsp vanilla flavoured custard powder
1/3 cup sugar
½ cup fresh cream
1 cup dried apricots, soaked for 4 to 6 hours
Method

1. Deseed the apricots and bring them to a boil. Cool completely, drain and keep aside.

2. Dissolve the custard powder in ½ cup of cold milk and keep aside.

3. In a non-stick pan, combine the milk and sugar and bring it to a boil.

4. Add the custard powder mixture and simmer for 3 to 4 minutes till the custard is

5. thick. Strain the mixture if it appears lumpy.

6. Cool completely, add the cream and apricots and mix well.

7. Pour into a shallow container and freeze till it is almost set.

8. Divide it into 2 batches and churn each batch separately in a blender till the ice-crystals break
down.

9. Transfer into a shallow container. Cover and freeze till firm.

Tips
If you do not have vanilla flavoured custard powder handy.
Substitute it with 1 tbsp of cornflour, ½ tsp of vanilla essence and a few drops of yellow food colour.

Nutritive values per serving :

Calcium Carbohydrate Energy Fat Protein
206.3 281 242 10.5 4.2
mg. gm. cal. gm. gm.

FRUIT AND ICE-CREAM SIZZLER

Barbequed butterey bananas, served with brandy marinated fruits that are served with vanilla ice-cream.
Add a dollop of chocolate sauce if you like.

Cooking Time : 5 mins.

Preparation Time : 20 mins.

Makes 2 sizzler.

For the barbequed bananas

 2 bananas
2 tablespoons brown sugar
2 tablespoons butter, softened
For the marinated fruits
2 cups assorted cut fruits (pears, apple, pomegranate seeds, peaches
etc.)
1 cup orange juice
2 tablespoons orange squash
¼ cup brown sugar
2 teaspoons cornflour
½ teaspoon lemon juice
3 tablespoons brandy
Other ingredients
2 to 4 scoops of vanilla ice-cream
For the barbequed bananas

1. Cut the bananas lengthwise and keep aside.

2. Combine the brown sugar and butter and apply it generously over the bananas. Keep aside.
For the marinated fruits

1. Combine all the ingredients and keep aside for about one hour.
How to proceed

1. Heat 2 sizzler plates till they are red hot and place them on their respective wooden trays.

2. Place one banana piece on each side of a hot sizzler plate. Allow the pieces to char slightly.

3. Turn the banana pieces so as to grill the other side as well.

4. Pour half the portion of the marinated fruits in the centre of the plate and stir with a spoon so that
the fruits sizzle a bit and the cornflour in the sauce cooks.

5. Serve immediately topped with scoops of vanilla ice-cream.

6. Repeat with the remaining ingredients to make one more sizzler

CHOCOLATE ICE-CREAM

Children's favourite.

Preparation time : 30 mins.

Cooking time : 20 mins.

Serves 15

Ingredients
3 litres milk
6 teaspoons cocoa
4 teaspoons chocolate powder
3 teaspoons vanilla essence
225 grams fresh cream
6 level teaspoons custard powder
2 teacups sugar ( aprox.)
50 grams cooking chocolate ( optional)
Method
1. Mix the cocoa, chocolate powder and custard powder in 1 teacup of cold milk.

2. Put the rest of the milk to boil with the sugar. When it starts boiling, add the chocolate mixture
gradually. Go on cooking and stirring for 4 minutes.

3. Cool the mixture.

4. Add the fresh cream and vanilla essence.

5. If desired, add the cooking chocolate cut into small pieces to the mixture.

6. Prepare the ice-cream in an ice-cream churner.

Tips
For recipes which require use of an ice-cream churner, either a hand or an electric churner can be used.
The churning incorporates air and gives a ---
--light texture. Churned ice-creams can be prepared ahead and stored in the refrigerator in a plastic box or
in a vessel covered on top with ----
---polyethylene. In this way, the formation of ice crystals is avoided.
VARIATION : CHOCO-NUT ICE-CREAM
Add praline pieces to the chocolate ice-cream mixture and then prepare the ice-cream

MUESLI ICE-CREAM

Muesli is a breakfast cereal which comprises of cornflakes, rolled oats, nuts, raisins, spices and dried
apples. I have modified this traditional recipe for muesli and combined it with caramalised sugar to make
granola bars. The golden granola bars are crushed and added to Creamy Vanilla ice-cream for that extra
crunch. Serve this with fruits and it will be an ideal summer brunch too…..I am sure your kids will love this
fun breakfast.

Cooking Time : 10 mins.

Preparation Time : 15 mins.

Serves 6.

For the Ice-cream

2 cups milk
1 cup milk powder
½ cup (100 grams) fresh cream
1/3 cup powdered sugar
1 teaspoon vanilla essence
For the Granola Bars
½ cup crushed cornflakes
½ cup quick rolled oats
¼ cup mixed nuts (almonds, pistachios, walnuts, cashewnuts),
chopped
1 tablespoons melon seeds (charmagaz)
1 tablespoon raisins
½ cup sugar
oil to grease
For the Granola Bars.
1. Lightly roast the oats, nuts and melon seeds and keep aside to cool.

2. When cooled, mix together the cornflakes with the nuts, toasted oats, melon seeds and raisins.

3. Add the sugar in a heavy bottomed pan and melt it over gentle heat, stirring continuously till the
sugar is light brown in colour (caramelised).

4. Remove from the fire, add the rest of the ingredients and mix well.

5. Pour this mixture onto a greased marble or stone surface.

6. Using a large greased rolling pin, roll it out lightly to form a square of approximately 200 mm. x
200 mm. (8" x 8").

7. While it is still warm, cut out rectangular bars of 25 mm. x 100 mm. (1" x 4").

8. For the ice-cream crush into small pieces and keep aside.
For the Ice-cream

1. Combine all the ingredients together and whisk well till the sugar dissolves.

2. Pour into a shallow container. Cover and freeze till it is semi-set.

3. Churn in a blender till all the ice crystals break down and transfer into a shallow container.

4. Add the crushed granola bars and mix lightly.

5. Transfer into a shallow container, cover and freeze till set. Scoop and serve

RICH VANILLA ICE-CREAM

One of the reasons I like this recipe is that it involves no cooking at all. It is a fuss-free, rich and creamy
creation.

Cooking Time : Nil.

Preparation Time : 10 mins.

Serves 4.

Ingredients
2 cups (400 grams) fresh cream
1 cup milk
½ cup powdered sugar
1 teaspoon vanilla essence
Method

1. Combine all the ingredients and whisk them together till the sugar melts.

2. Pour into a shallow container. Cover and freeze for 4 to 6 hours till it is almost set.

3. Divide this mixture into 2 equal parts and churn both separately in a blender till all the ice crystals
are broken down and no lumps remain.

4. Transfer the mixture back into the shallow container. Cover and freeze till it has set. Scoop and
serve
FRIED ICE-CREAM

A favourite Mexican dessert.

Preparation Time : 10 min.

Cooking Time : 1 min.

Ingredients
a few scoops of vanilla ice-cream
oil for frying
For the batter
1 teacup plain flour (maida)
For rolling
crushed corn flakes or desiccated coconut
For the batter

1. Mix the flour with 1 1/2 cups of water.

How to proceed

1. Chill the ice-cream scoops in the freezer.

2. Dip the ice-cream scoops in the batter and roll into the corn flakes.

3. Deep fry in oil for a few seconds.

4. Serve with the sauce of your choice

MY FAVOURITE SUNDAE

This is my favourite sundae, as the name suggests. Three of my favourite flavours of ice-cream served
with whipped cream, strawberries and almonds. The strawberry sauce adds a special zing to this sundae.
During the summer when strawberries are not in season, I make this sundae with fresh mangoes and
mango sauce.

Cooking Time : Nil.

Preparation Time : 10 mins.

Makes 1 Sundae.

Ingredients
1 scoop quick vanilla ice-cream
1 scoop strawberry ice-cream
1 scoop coffee ice-cream
2 to 3 tablespoons strawberry sauce
½ cup whipped cream
few strawberries, halved
1 teaspoon almonds , slivered
2 chocolate wafer rolls
Method
1. Assemble the sundae in a tall sundae glass. Place a few strawberries at the bottom of the glass
and then top with all whipped cream and the strawberry sauce.

2. Top with the ice-cream scoops and sprinkle the nuts on the ice-cream.

3. Serve immediately garnished with chocolate wafer rolls.

MANGO KULFI

An all time favourite flavour that never fails to please. All the goodness of the juicy alphonso mangoes in a
sinfully rich and creamy kulfi.

Preparation Time : 10 mins.

Cooking Time : 15 mins

Makes 6 kulfis.

Ingredients
2½ cups (500 litre) milk
¼ cup milk powder
½ cup condensed milk
¼ cup sugar
1 cup alphonso mango pulp
Method

1. Combine all the ingredients except the mango pulp in a non-stick pan and mix well.

2. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.

3. Add the mango pulp and mix well.

4. Pour into 6 individual kulfi moulds and freeze till set. Unmould and serve.

MALAI KULFI

A fuss free, easy to make kulfi recipe. You won't have to slave in the kitchen for hours to reduce the milk.
The condensed milk and milk powder thicken it and gives it a delicious creamy consistency.

Preparation Time : 5 mins.

Cooking Time : 15 mins.

Makes 4 kulfis.

Ingredients
2½ cups (500 ml.) full fat milk
½ cup condensed milk
¼ cup milk powder
½ teaspoon cardamom (elaichi) powder
Method
1. Combine all the ingredients together and bring to a boil. Add the cardamom powder.

2. Simmer for 10 minutes till the mixture thickens. Cool completely.

3. Pour into 4 kulfi moulds and freeze overnight till firm.

4. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould
by inserting a wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out

CHIKKI ICE-CREAM

Almond and pistachio chikki flavours this ice-cream. You need not make the chikki at home, feel free to
buy good quality almond and pista chikki instead.

Preparation Time : 15 mins.

Cooking Time : 20 mins.

Serves 4.

For the ice-cream

½ litre (500 ml.) full fat milk
½ cup sugar
2 tablespoons cornflour
¼ teaspoon cardamom (elaichi) powder
a few saffron strands
¾ cup (150 grams) fresh cream
For the chikki
½ cup sugar
¼ cup chopped pistachios
¼ cup chopped almonds
oil to grease
For the ice-cream

1. In a small bowl, soak the saffron in a little warm milk and keep aside.

2. Combine the milk in a pan with the sugar and cornflour and mix well so that no lumps remain.

3. Bring it to a boil, stirring continuously. Simmer over a slow flame till the mixture coats the back of
a spoon.

4. Add the cardamom powder and saffron mixture and mix well.

5. Cool completely. Add the cream and mix well.

6. Transfer into a shallow dish and freeze till it is slushy.

For the chikki

1. Put the sugar in a pan and heat over a medium flame till it melts and caramelizes to a light brown
colour.

2. Remove from the flame, add the almonds and pistachios and mix well.

3. Pour onto a greased marble surface.

4. When the chikki has cooled, break into small pieces and keep aside.
How to proceed
1. Remove the semi-set ice-cream from the freezer and transfer it into a blender.

2. Add half the crushed chikki and blend till it is smooth and no ice crystals remain.

3. Transfer into the shallow dish, add in the remaining half of the crushed chikki and mix well.

4. Freeze again till it is firm. Scoop and serve