ice-cream

Sugar free strawberry ice-cream

Posted on July 31, 2009. Filed under: Diabetes/diabetic recipe, ice-cream | Tags: , , , |

Relish this delicious ice-cream when fresh strawberries are in season. This rich, creamy, ice-cream is made with reduced milk, thickened with cornflour and sweetened with a sugar substitute. You will need to add less sugar substitute if the fruit you use is ripe and sweet. Taste the ice-cream mixture after you add and mix each sachet to ascertain how much you need to add.
Fresh Lychees or kala jamun can also be used as an alternative to strawberries.

Cooking Time : 10 mins.
Preparation Time : 20 mins.

Serves 4.

Ingredients

2 tablespoons cornflour

2 1/2 cups (1/2 litre) low fat milk

1 cup fresh strawberries, chopped
3 to 4 sachets sugar substitute
Method
1. Mix the cornflour in ½ cup of cold milk and keep aside.
2. Bring the remaining milk to a boil in a non-stick pan and add the cornflour mixture.
3. Stir continuously and simmer over a slow flame till it coats the back of a spoon.
4. Cool completely. Add the sugar substitute and the strawberries and pour into an air-tight container.
5. Freeze for 4 to 6 hours.
6. Liquidise in a blender till it is slushy and pour back into the air-tight container. Freeze till the ice-cream is set.
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Fruit lollies

Posted on July 16, 2009. Filed under: Baby and toddler food, Foods on the go, ice-cream | Tags: , , |

Lip-smacking lollies made from protein- and calcium-rich curds and fruits that provide fibre
Preparation time: 5 minutes Cooking time: Nil. Makes 8 fruit lollies.
1 cup stewed apples, recipe below
¼ cup chopped bananas
½ cup fresh curds (dahi)
1 tbsp sugar
¼ tsp lemon juice
For the stewed apples
¼ cup chopped apples
1 tbsp sugar
¼ tsp lemon juice
For the stewed apples
1. In a vessel, mix all the ingredients with 2 tbsp of water and cook till all the moisture evaporates and apples become soft and light brown in colour.
2. Remove from the flame and keep aside to cool.
How to proceed
1. Combine the stewed apples, bananas, curds and sugar and blend into a smooth mixture in a blender.
2. Add the lemon juice and mix well.
3. Pour into plastic moulds and freeze for 6 to 8 hours till firm.
4. Insert tooth picks into the frozen lollies and unmould.
Serve immediately.
Nutritive values per lolli
Energy: 23 calories
Protein: 0.3 gm
Carbohydrates: 4.1 gm
Fats: 0.4 gm
Calcium: 14.5 mg

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Saffron kulfi

Posted on July 15, 2009. Filed under: ice-cream | Tags: , , |

A traditional kulfi.

Cooking Time : 30 minutes.
Preparation Time : 15 minutes.

Serves 6 to 8.

Ingredients
2 litres full fat milk
1 level tablespoon cornflour
6 to 8 tablespoons sugar
10 almonds, blanched and chopped
15 pistachios, blanched and chopped
2 pinches saffron
1/2 teaspoon cardamom powder
Method
1. Mix the milk, cornflour and sugar very well so that no lumps remain.
2. Put the mixture in a broad vessel and boil until it is reduced to 1/3 in volume. Cool.
3. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves.
4. Add the saffron liquid, chopped nuts and cardamom powder and mix very well.
5. Pour the mixture into small kulfi moulds and screw the lids tightly. Place in the freezer.
6. Just before serving, unmould and cut into slices.
7. Serve immediately.
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Chocolate yoghurt lollies

Posted on May 19, 2009. Filed under: Chocolate, ice-cream | Tags: , |

Cooking Time : Nil.
Preparation Time : 5 min.

Makes 6.

Ingredients
1 cup fresh curds

3/4 recipe chocolate truffle sauce (search in the search box)

3 to 4 tablespoons sugar
teaspoon vanilla essence
Method
1. Combine all the ingredients in a liquidizer and blend to a smooth mixture.
2. Pour into plastic lolly moulds and freeze for 6 to 8 hours till they are firm..
3. Insert wooden ice-cream sticks into the frozen lollies and unmould. .
4. Serve immediately.
Tips
You can use kulfi moulds instead of lolly moulds for freezing the lollies.
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Hot fudge sundae crepes

Posted on May 18, 2009. Filed under: Chocolate, ice-cream | Tags: , , |

A hot-cold dessert of crepes rolled and filled with vanilla ice-cream and topped with a hot chocolate sauce and chopped nuts.

Preparation Time : 10 min.
Cooking Time : 30 min.

Makes 12 pancakes.

For the pancakes
pancakes
For the filling
12 scoops vanilla ice-cream
chocolate sauce
For the topping
whipped cream
roasted almonds
chopped walnuts
Method
1. Fill each pancake evenly with 1 scoop of vanilla ice-cream and roll into cylindrical shape.
2. Warm the chocolate sauce in a pan.
3. Gently toss the stuffed pancakes in warm chocolate sauce and place on a plate.
4. Top with whipped cream, roasted almonds and chopped walnuts.
Tips
You can use any flavour of ice-cream with the fudge sauce.
The ice-cream has to be very well frozen so that it does not melt quickly when the warm fudge sauce is poured over it.
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Strawberry ripple ice-cream

Posted on May 14, 2009. Filed under: ice-cream | Tags: , , |

Attractive and delicious.

Cooking Time : 15 min.
Preparation Time : 30 min.

Serves 10.

For the vanilla ice-cream
2 ltrs (3 1/2 pints) milk
3/4 teacup granulated sugar (approx.)
3 level tablespoons cornflour
500 grams (1 1/8 lb.) fresh cream
8 tablespoons powdered sugar
2 teaspoons vanilla essence
For the starwberry sauce
2 teacups strawberry puree
2 teacups water
16 teaspoons granulated sugar
2 level tablespoons cornflour
2 teaspoons lemon juice
a few drops red colouring
For the vanilla ice-cream
1. To 1/2 litre of milk, add the granulated sugar and cornflour and mix well.
2. Put to boil and go on stirring all the time. When the mixture becomes thick, add to the rest of the milk. Mix well.
3. Beat the cream with the powdered sugar very lightly. Add to the mixture and mix very well.
4. Add the vanilla essence and mix very well.
5. Add the vanilla essence and mix very well.
6. Check the sweetness and adjust to your liking using sugar or lemon juice.
7. Prepare the ice-cream in an ice-cream churner.
For the strawberry sauce.
1. Mix the strawberry puree, water, sugar and cornflour and boil until the mixture becomes thick.
2. Blend in a liquidiser.
3. Add the lemon juice and colouring.
How to proceed.
1. Insert the handle of a metal spoon into the centre of the frozen ice-cream upto the full depth of ice-cream and make a hole.
2. Pour sauce on top of the ice-cream and stir lightly so that the sauce fills the hole.
3. Pull the spoon handle outward from the centre in a continuous ever-increasing circular direction so as to form a continuous annular groove.
4. Spread the sauce lightly so that it fills the groove and gives a ripple effect.
5. At a convenient point near the outer periphery of the ice-cream, remove the spoon handle.
6. Set again in the freezer compartment of a refrigerator.
Tips
Variation : Chocolate Ripple Ice-Cream :
Use chocolate sauce, instead of strawberry sauce and proceed as above.
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Pear ice-cream

Posted on May 14, 2009. Filed under: ice-cream | Tags: , |

This ice-cream is easily prepared in a refrigerator.

Cooking Time : Nil.
Preparation Time : A few min.

Serves 6 to 8.

Ingredients
500 grams (1 1/8 lb.) ripe pears
juice of 1 lemon
1/2 teacup milk
1 tablespoon kirsch (optional)
400 grams (14 oz.) fresh cream
5 to 6 tablespoons sugar
Method
1. Peel and chop the pears.
2. lend the pears with the lemon juice, milk, kirsch and 2 tablespoons of sugar. Chill.
3. Beat the cream and sugar until thick.
4. Add the chilled pear mixture, mix and beat lightly.
5. Pour into freezer tray and put in the freezer compartment of the refrigerator.
6. After about 1 hour, remove the frozen mixture into a chilled bowl and beat with a fork or wooden spoon to break all ice crystals, adding 50 grams thick cream if you like a smoother ice-cream.
7. Put to set again in freezer trays.
8. Serve immediately or store it in a covered box.
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Black jamun ice-cream

Posted on May 14, 2009. Filed under: ice-cream | Tags: , |

The enzyme ‘jamboline’ in black jamuns is considered to be a boon for diabetics. So this rich, creamy, ice-cream made with reduced milk, thickened with cornflour and sweetened with sugar substitute is for all those who don’t like to eat the fruit raw yet want to benefit from it.

Preparation Time : 20 mins.
Cooking Time : 10 mins.

Serves 4.

Ingredients
2½ cups (½ litre) low fat milk
2 tablespoons cornflour
1½ cups chopped fresh black jamun
4 teaspoons (approx.) sugar substitute
Method
1. Mix the cornflour in ½ cup of cold milk and keep aside.
2. Bring the remaining milk to a boil in a non-stick pan and add the cornflour mixture.
3. Stir continuously and simmer over a slow flame till it coats the back of a spoon.
4. Cool completely. Add the sugar substitute and the black jamun. Mix well and pour into an air-tight container.
5. Freeze for 4 to 6 hours.
6. Liquidise in a blender till it is slushy and pour back into the air-tight container.
7. Freeze till the ice-cream is set.
Tips
Taste the ice-cream mixture after you add and mix each sachet to ascertain how much you need to add.
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Saffron cardamom ice-cream

Posted on May 14, 2009. Filed under: ice-cream | Tags: , |

Cooking Time : 10 minutes.
Preparation Time : 5 minutes.

Serves 4.

Ingredients
8 teaspoons chopped China grass
3 teacups skim milk
3 teaspoons sugar
2 pinches cardamom powder
2 pinches saffron
Method
1. Add 1 teacup of water to the China grass and cook on a slow flame until it dissolves completely. Strain.
2. Boil the milk (keeping aside a little) and add the China grass, sugar and cardamom.
3. Warm the saffron, add the skim milk kept aside and mix until the saffron dissolves.
4. Add to the mixture and heat for 3 to 4 minutes.
5. Pour the mixture into an ice tray and put to set in the freezer compartment of a refrigerator.
6. To serve, churn the solid ice-cream in a mixer to make it soft and fluffy.
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Chocolate ice-cream

Posted on May 14, 2009. Filed under: ice-cream | Tags: , , |

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.
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