Kulfi

This is a quick kulfi version without the time consuming process of cooking the milk for a long time without compromising on the taste. We enjoyed the kulfi in small earthenware pot/ mann paanai/ matka.

Ingredients:

• Sweetened condensed milk – 14oz
• Whole milk – 1 cup
• Heavy cream – 1 cup + 1/2 cup
• Non fat dry milk powder – 1/4 cup
• Salt – 1/4 tsp
• Saffron strands – 2 to 3 pinches
• Cardamom powder – 1/2 tsp
• Finely ground pistachios – 1 tbsp
• Chopped pistachios – for garnishing

Method:

• Heat condensed milk, whole milk, heavy cream, milk powder, salt, saffron strands, cardamom powder and finely ground pistachios in a saucepan on medium heat.
• You want the mixture to warm up but not boil. Use a whisk and mix at regular intervals.
• When steam begins to rise from the milk mixture, turn off the heat.
• Whisk for a minute and pour it into small cups of your choice or popsicle molds.
• After 10 to 15 minutes, top with chopped pistachios(the pistachios will float on top).
• Let it cool down completely.
• Cover with foil and let it set in the freezer overnight.

• Enjoy creamy rich kulfi the following day.

Strawberry Ice Cream

This recipe is from Pioneer Woman. I made a few changes to the recipe. The recipe below yields 2 quart of ice cream.

Ingredients:

• Whole milk – 2 cups
• Heavy cream – 2 cups
• Egg – 2
• Egg yolk – 3
• Sugar – 1 cup plus 2 tbsps separated
• Vanilla extract – 3/4 tsp
• Strawberry – 1 lb, hulled

 

Method:

• Combine milk and cream together in a sauce pan.
• Bring it to a boil on medium heat. Stir the milk once in a while.
• Switch to low heat and let it simmer for 30 minutes.

• Beat eggs, egg yolks and 1 cup of sugar together in the bowl of an electric mixer until the egg mixture turns thick and pale yellow in color.(Electric mixer works better than a whisk)
• Let the mixer run on very low speed. Pour 1 cup of hot milk mixture slowly into the egg mixture. Mix until well combined.

• Pour the egg mixture slowly back into the milk mixture and whisking at the same time. It prevents the egg from curdling. The custard will become frothy.

• Let the custard cook until it becomes thick and coats the back of a spoon. Keep stirring continuously.

• Turn off the heat. Transfer the custard to a big bowl. Stir in the vanilla extract.

• Puree the hulled strawberries together with 2 tbsps of sugar.

• Whisk in the strawberry puree until well combined.(I did not use a whisk in the picture. But a whisk will work really well instead of a spatula)

• Cover the custard with a cling wrap. The wrap should touch the top of the custard to prevent a skin from forming as the custard cools.

• Refrigerate the custard mixture until it is very cold. For best result, let the custard cool overnight.

• Follow the instructions  on your ice cream maker and churn the mixture.
• I have a Cuisinart ice cream maker. I chill the Cuisinart ice cream bowl for 24 hours before making the ice cream.
• I place the chilled bowl in the ice cream maker. Place the beater inside and close the lid.
• I turn on the machine and pour the strawberry custard slowly into the bowl.
• The ice cream will be ready within 25 minutes of churning.

• Transfer the ice cream into a freezer safe container and freeze for 1-2 hours before serving.

 

Mango Icecream

This is a Philadelphia style mango ice cream (ice cream without eggs) recipe. I use an ice cream maker to make ice creams. Cool off the summer with my mango ice cream recipe.

I tried making mango ice cream using frozen mango chunks. I thawed the mango chunks and pureed them. They turned our yummy. I used great value frozen mango chunks.

Ingredients:

• Ripe Mangoes – 2 big mangoes or 3 small mangoes or 1Lb frozen mango chunks
• Whole milk – 3/4 cup, chilled
• Sugar – 3/4 cup, adjust accordingly( see notes below)
• Heavy cream – 1 + 1/2 cups

Method:

• Puree the mangoes using a blender and strain them into a bowl.

• Add whole milk, sugar and heavy cream to the mango puree and mix well until the sugar dissolves.
• Follow the directions on your ice cream maker and make the ice cream.

• I have a Cuisinart ice cream maker. I chill the Cuisinart ice cream bowl for 24 hours before making the ice cream.
• I place the chilled bowl in the ice cream maker. Place the beater inside and close the lid.
• I turn on the machine and pour the mango ice cream mixture slowly inside the bowl.
• The ice cream will be ready within 25 minutes of churning.
• Transfer the ice cream into a freezer safe container and freeze for 1-2 hours before serving.

Note:

• The quantity of sugar depends on the sweetness of the mangoes. The ice cream mixture must be on the sweet side before churning. The sweetness will decrease a bit when the ice cream is ready.

 

Chocolate Ice Cream

Making ice-cream without an ice cream machine is always a delight.I didn’t want to spend 30 bucks on an ice cream machine that I won`t use more than once. So,I searched for ice cream recipes that does not require an ice cream machine and formulated my own recipe that turned out pretty good.The secret is to freeze the ice cream mixture and mix them frequently.

Ingredients:

• Milk – 1 + 1/2 cups,I used 2% milk
• Heavy cream – 3/4 cup
• Egg Yolk – 2 beaten
• Semi sweet chocolate – 2oz
• Unsweetened cocoa powder – 3 tbsps
• Sugar – 7 tbsps

Method:

• Heat milk,heavy cream and chocolate together in a saucepan.
• Keep whisking till the chocolate melts.
• Add the beaten egg yolks slowly,whisking the mixture as you add the egg yolks.
• Keep whisking for 3  to 4 minutes until the mixture thickens.
• Turn off the heat and add the sugar and cocoa powder to it.
• Whisk till well combined.
• Let it cool at room temperature.
• Transfer the ice cream mixture to a freezer safe box with a lid and let it freeze for an hour.
• The edges will be slightly frozen.
• Use a strong spoon or spatula and mix the ice cream mixture,till it turns smooth.
• You can add chocolate chips to the ice cream.
• Freeze the mixture again.
• After and hour,stir the mixture well and return it back to the freezer.
• Let it freeze for 2 hours.
• Remove from the freezer and stir again.
• Freeze for 1 hour.
• Stir and freeze for 3 hours and 30 minutes.
• The ice cream will be ready to serve.

Notes:

• If the ice cream freezes and turns too hard,let it rest in the refrigerator for 15 minutes before serving.