Desserts and ice creams

1. Snappy Choco-Biscuit Dessert

Ingredients:

300 gms. fresh cream

about 5 tbsp. powdered sugar

about 2 cups chocolate sauce

1 packet Krackjack biscuit

about 14-16 walnuts- roasted and coarsely ground (you could use almonds also)

1 large bowl (Preferable use transparent, flat bowl for assembling the dessert)

 Method:

1. Crumble the biscuits coarsely and keep aside.

2. Beat the cream for 2-3 mins. adding sugar gradually. Place the vessel with the cream on ice when beating.

3. When you intend to serve the desert, place a layer of biscuit crumbs on the base.

4. Then sprinkle ½ of the walnut powder.

5. After that pour ½ of the chocolate sauce all over this.

6. Then layer the entire fresh cream in the bowl.

7. Sprinkle the remaining walnut powder and the remaining chocolate sauce.

Serve immediately.
Alternately serve portions in small transparent bowls or cups for individual serving.

3. Chocolate and Cake dessert

  Ingredients:

about 250- 300 gms. vanilla ice-cream

1 plain slice cake- chocolate flavoured

½ chocolate chips/grated chocolate

½ cup finely sliced fruits (strawberry/ grapes / cherries/ pineapples or a combination of all of these fruits)

 Method:

  

  Crumble the cake with your hands and keep aside.

  Remove the ice-cream from the fridge and let it soften.

  When the ice-cream is soft add the cake to it and gently mix with a spoon.

  Pour this in a bowl.

  Add the fruits and the chocolate chips to this.

  Keep in the fridge for about 1 or 2 hrs. Serve chilled.

4. Cake and Pineapple dessert

  

Ingredients:

  

1 plain chocolate sponge cake

1 packet vanilla ice cream

1 tin pineapple

some grated chocolate

 Method:

1. Crumble the cake; add some pineapple pieces and some syrup and shape into strawberry shaped pieces.

2. Keep the balls into the fridge till they harden. Roll them into the grated chocolate and keep in the fridge again.

3. Remove the ice cream and let it melt.

4. Add the pineapple pieces and the chocolate balls into the melted ice cream when serving.

 5. Scrumptious Chocolate Fudge:

6. Chocolate walnut brownie recipe using melted dark chocolate:

Pista Kulfi

 Ingredients:

   

½ ltr. raw or unboiled milk

7 ½ tbsp. sugar

2 tbsp. cornflour

¼ tsp kesar/ saffron

100 gms. mawa (crumbled)

3- 4 drops pista essence

1-2 drops green edible colour

8-10 roasted, ground pistachios

1 tsp. almond powder

 Method:

 • Take the milk in a heavy bottomed pan and add cornflour and sugar and mix well with a spoon. Then add the saffron and mix lightly.

• Boil the milk on a high flame.

• When it reaches boiling point make the flame low and let it boil again for 12-13 mins.

• Remove from flame and let it cool down to room temp.

• Add the mawa and mix well.

• Add the essence, colour, dry fruit powders and mix again.

• Fill into kulfi moulds/ scoops.

• Place into deep freezer for 3 hrs. De-mould and relish.

6. Make delicious ice cream at home

These ice creams are made in 2 parts; first the basic is made (which does not have any flavour) and then the second part is made with the flavouring.

Plain Basic:

  

Ingredients:

½ litre raw (unboiled) milk

GMS pdr. (softener) –all 4 spoonfuls of the measuring spoon set

CMC pdr. – about 1 pinch

cornflour – all 4 measuring spoonfuls

sugar – 7 ½ tbsp.

Method:

·   Add all the above ingredients to the milk in a thick bottomed vessel and stir with a ladle to combine everything.

·   Heat this on a medium flame stirring continuously till it reaches boiling point.

·   Now lower the flame and let it simmer. Keep stirring continuously.

·   When it reaches boiling point again and rises upto the brim of the vessel shut the gas.

·   Let this cool down to room temperature.

·   Fill this in a dry, airtight plastic container and place in the freezer for 16 hrs. for it to completely set.

·   Place it in a way that the container touches the base of the compartment and turn the control of the freezer to the maximum.

·   Avoid opening the container and even the freezer as far as possible till the base is set.

 Using this base you can make flavoured ice creams by adding essence and colours as per the flovours of your choice.

 Flavoured ice cream using the plain basic

(1) Vanilla ice cream

Basic ice cream of ½ litre milk

2 tsp. vanilla essence

½ cup fresh cream/ malai

an electric double beater

a bowlful of ice cubes

timer to check the exact time

Method:

Remove the basic from the freezer and let it become soft.

·    Randomly cut it into pieces with a butter knife and place it into a steel vessel kept on the ice

·    Add the essence and the cream.

·    Now place the beater such that it touché the base of your vessel and beat it in this position for 6 mins.

·    Then without shutting the beater raise the beater and place it mid way and beat like this for 4 mins.

·    Now pour this into the plastic container and freeze it in the same manner for 6 hrs.

You can serve this with different sauces like chocolate, strawberry, pineapple or with different fruit crushes

In the same manner strawberry ice cream can be made using 1 tsp. strawberry essence and adding ¼ tsp red colour along with the essence. The rest of the method is the same.

For making mango or pineapple ice cream use 1 tsp. mango or pineapple essence and ½ tsp. lemon yellow colour.

Some other flavours:

(2) Anjeer (figs) dry fruit:

Soak 100 gms. figs in 8 tbsps. Milk for ½ hr and then crush this coarsely in a mixer. Take the basic ice cream, anjeer mix, ½ tsp. almond essence and ½ cup malai and use the same method to make the ice cream

(3) Kesar pista:

 For this you need 1 basic ice cream, ¼ tsp. lemon yellow colour, 3 drops kesar essence, 4 tbsps. chopped pistachios, malai and 1 tsp. kesar soaked in 1 tbsp. milk

(4) Black currant:

1 basic ice cream

¾ tsp. black currant essence or ½ tsp. mix fruit essence

¼ tsp. red colour and ¼ tsp. blue colour

Fresh cream/ malai

4 tbsps. black currants- washed and soaked in 4 tbsps. Water for 15 mins. Strain and squeeze the excess water and pat dry with a towel.

The rest of the method is the same.

(5) Butterscotch ice cream:

1 basic ice cream

1 tsp. butterscotch essence

½ tsp. lemon yellow colour

½ cup malai

butterscotch

For making the butterscotch:

½ cup walnuts

½ tsp. ghee

Fry the walnuts in ghee. Heat the sugar in a non stick pan; caramelize the sugar and add the walnuts to it.

Transfer this in a greased plate. When set, break it into small pieces.

Add the butterscotch alongwith the other items for making the ice cream

For making chocolate ice cream and coffee ice cream you need to make the basic differently and they are called as  chocolate basic or coffee basic.

For the chocolate ice cream:

The other ingredients are the same except that you need to add first 3 spoons level of cocoa powder, first 3 spoons level of drinking chocolate and add 8 tbsps. of sugar instead of 7 ½ 

For the coffee ice cream:

The basic is the same except that you need to add 1tbsp. of coffee powder and add 8 tbsps. of sugar instead of 7 ½

Roasted almond

You need 1 cup roasted almonds cut into 1/2 and cooled, 3 drops almond essence, ½ cup malai. Add the almonds after the ice cream has been fully churned.

Tutti fruity

1 basic, 1 tsp. orange essence, ½ tsp. orange colour. ½ cup malai, 5 tbsp. tutti fruity (without sugar granules). The method is the same but add the tutti fruity in the last 1 minute of beating.

Cashews and Raisins

1 basic, ½ tsp. almond essence, ½ cup cashews- chopped, ½ cup raisins (washed and pat dried), ½ cup malai. The method is the same but add the dry fruits in the last 1 minute of beating.

The Preservation Method

This method is used when making ice creams from fresh fruits so that the fresh fruit does not get ruined when kept to set in the ice cream.

Fresh Pineapple ice cream (Preservation Method)

2 cups pineapple pieces

3 cups water

1 cup sugar

Boil the sugar and the water and add the fruit once the water reaches boiling point. Boil further for 12-15 mins or till the fruit turns soft and transparent. Let cool, squeeze out the water and use in the ice cream in the same method with ½ tsp. essence and ½ tsp. colour. Add the fruit in the last 1 minute of beating.

Fresh strawberry ice cream (Preservation Method)

For this ice cream you need 2 cups strawberry pieces and 6 tbsp. sugar to be cooked in a non stick pan for 2 mins. Cool and use in the ice cream wirh ¼ tsp. colour, ½ tsp. essence and the rest of the method being same. Add the fruit in the last 1 minute of beating.

Banana chips (Preservation Method)

Take 2 cups banana pieces, 2 cups sugar and 2 tsps. lime juice in a bowl for 5 mins. (do not cook), once the ice cream is made fold the banana mix into the already churned ice cream.

Custard Apple (Preservation Method)

Take the grub/ fruit inside the fruit in a bowl along with 8 tbsps. boiling hot milk and 4 tbsps. sugar and keep aside for 10 mins. Mix it with your hands while removing all the seeds. You require 2 cups of pulp, ½ tsp. mix fruit essence, malai and basic for making the ice cream. Add the fruit in the last 1 minute of beating.

Lychee (Preservation Method)

You need 2 dozen big lychees. Boil 1 cup sugar in ½ cup water for 2 mins. Add the lichees and boil for a minute. Add 1 tsp. mix fruit essence and malai but no colour. Add the fruit in the last 1 minute of beating.

  

Papaya (Preservation Method)

Take 2 cups papaya pieces and 4 tbsps. sugar in a pan and cook for about 4 mins till the mix leaves the sides of the pan. Let cool. Add ½ tsp. lemon yellow colour, ½ tsp. mix fruit essence and ½ cup malai alongwith the basic to make the ice cream. Add the fruit in the last 1 minute of beating.

Tender coconut (Preservation Method)

Take 2 cups fresh, soft malai of coconut, add 6 tbsp. sugar and grind coarsely in a mixer.  Add ½ tsp. coconut essence or ¼ tsp. mix fruit essence and ½ cup malai, the basic and the tender coconut in the last 1 min. of beating.

Orange (Preservation Method)

Take 2 cups orange segments and 6 tbsps. sugar and cook for 2 mins. Then add ½ tsp. cornflour to thicken. Remove from flame, let cool. Add ½ tsp. orange essence, ½ tsp. orange colour and ½ cup malai to the basic. Add the fruit in the last 1 minute of beating.

Watermelon (Preservation Method)

Take 4 cups watermelon pieces, 4 tbsps. water and 1 tsp. cornflour and follow the method given for orange ice cream. Add ¼ tsp. raspberry red colour, ½ tsp. mix fruit essence and ½ cup malai to the basic. Add the fruit in the last 1 minute of beating.