Rice Ice Cream

Rice Ice Cream

Ingredients

Brown rice soaked for 1 hour, 1 cup
Milk 1 litre
Green cardamom powder 1/4 teaspoon
Brown sugar 3/4 cup
Vanilla ice cream 1 litre

Method

Drain and place brown rice in a deep non-stick pan. Add milk and mix. Cook for 5-8 minutes.
Add green cardamom powder and stir to mix. Add brown sugar, mix well and cook till it thickens and gets a kheer like consistency.
Transfer into a bowl and let it cool down to room temperature. Add ice cream and mix well. Ensure that there are no lumps.
Pour the mixture into a silicon mould and place in the deep freezer to set for 3-4 hours. Slice and serve.

Crunchy Mango Ice Cream

Crunchy Mango Ice Cream

Ingredients

1/2 liter milk
1 cup sugar
2 cup mango pulp
2 cup cream
1 tbsp corn flour
1/2 cup sugar, for crunch

Method
First of all take half cup sugar in a pan and add 3 tbsp water in it and heat it on low flame. When sugar melts completely then spread it in thin layer in some tray.
When it cools down then chop it with knife. Your crunch is ready now for your ice cream.
Heat milk in a pan and add sugar in it. In a bowl dissolve corn flour in cold milk.
When milk start boiling then add corn flour mixture in it and keep stirring. Now remove it from heat.
Mix cream and mango pulp with electric beater. Add milk mixture in it and mix it.
Add crunch in it and freeze it for 6-8 hours.
Yummy ice cream is ready to eat.

Vermicelli Kheer Kulfi

Vermicelli Kheer Kulfi

Ingredients

• 1  cups broken vermicelli
• 500 ml milk
• 3 tbsp sugar – add more or less for your preferred sweetness
• 2 tbsp ghee
• 4-5 green cardamom pods
• 3-4 cloves
• 7-8 roasted  almonds, chopped
• 7-8 roasted  cashew nuts, chopped
• 2 tsp raisins or
• any dry fruits of your choice
• 2 spoon cornflour with milk mixture
  

Method

1. Heat ghee in a pan.
2. Fry the cloves and cardamom till the release their aroma in the ghee.
3. Now add the vermicelli and fry till they become golden brown.
4. Pour the milk and let it come to a boil.
5. Add sugar and cornflour with milk and mix well.
6. Lower the flame and let the milk simmer for 5-7 minutes till the vermicelli gets cooked and the milk thickens a little.
7. Lastly add chopped almonds or any dry fruits.
8. When the mixture is at room temperature pour in kulfi moulds ,then refrigerate and then serve later.
9.  Serve Vermicelli Kheer Kulfi .

Puran Poli Ice - Cream

Puran Poli  Ice - Cream

Ingredients

250 ml milk or 3 cups milk
1/ 4  cup condensed milk
1 cup cream
1 cup jagerry
1 cup boiled channa dal, mashed
1 spoon cornflour n warm milk mixture
1/4 spoon elachi pd and nutmeg pd
2 spoon dry fruits
saffron a pinch

Method

Boil milk, add condensed milk, cream, jaggery, boiled channa dal mashed, elachi  pd,nutmeg pd,
dry fruits, saffron cornflour and warm milk mixture.
Cool the mixture and pour in plastic box or any shape container.
After 6 to 7 hrs ur Puran Poli  Ice cream is ready.
Garnish with dry fuits, puran and Serve .

Falooda Kulfi

Falooda Kulfi

For Kulfi:

1 cup heavy cream

1 cup evaporated milk

1 cup condensed milk

8-10 strands of saffron

5-6 cardamom pods 
1 cup mango puree

3 tbsp dry fruits

2 tbsp sugar

1/2 cup coarsely crushed nuts

½ cup cool whip powder
garnish with mango slices , mint leaves , sabja and pista

Method:

With a mortar and pestle, grind together sugar, saffron and cardamom seeds and few dry fruits.

In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip pd .

Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.

Add in saffron, sugar, cardamom mixture and coarsely crushed  nuts. Mix well. Add mango puree.

Pour mixture into small aluminum kulfi moulds..

Freeze Kulfi for at least 4 – 6 hours, preferably overnight.

Falooda:

3 tbsp vermicelli

Method:

Boil the vermicelli, drain the water out of it, and let it cool for some time (it's best to refrigerate it by putting it in a container and snapping its lid in place so it won't get stiff by cooling).

 Before serving take out the kulfi moulds. Rub them between your hands to warm the sides and if you have used a bowl stick it inside warm water for a few seconds. Flip and the kulfi will come out. Garnish with some falooda vermicelli , kulfi, mango slices ,sabja , mint leaves , pista and serve. You sure going to get a little taste of India in every single bite that you take !!!

Custard Apple Icecream

Custard Apple Icecream

Ingredients

• Custard apple pulp 3/4 cup

• Milk 2 cup

• Powdered sugar 1/3 cup

• Milk powder 1 cup

• Vanilla essence 1 teaspoon

• Fresh cream 1/2 cup
• Few mint leaves to garnish

Method

Combine milk, powdered sugar, milk powder, vanilla essence and fresh cream in a bowl and mix well till the sugar dissolves. After chilling completely add the custard apple pulp and mix well. Pour into a shallow container, cover it and freeze till sets. Blend the mixture in a blender till smooth and creamy.

Transfer the mixture into the shallow container. Cover and freeze till firm. Scoop in dish and pour little custard apple pulp , mint leaves and serve.