Black Grapes Ice Cream |eggless no icecream maker black current icecream

Ice creams are synonymous with summers.though its raining in evenings in bangalore still posting this black grapes ice cream recipe which i had made this summer but had forgotten to post

 

had seen this on a gujarati rasoi show which is a cookery show on e tv gujarati
I love  black current ice cream in which dark black grapes are used for flavor. In summer  I had got some seedless black grapes from total mall and made this delicious ice cream at home

Ingredients:-

 400 liter milk
3-4 tbsp sugar (adjust as per grapes sourness)
1 white bread slice (trim the edges)
1.5 tbsp cornflour
2 tbsp milk powder
1 tsp lime juice
1 cup grape juice
 mint and  black grapes for garnish



 

Method:- 
1. mix cornflour and milk powder in 1 tbsp milk stir it well and keep aside

2. Boil milk along with sugar  and bread slice pieces in a thick  pan keep stirring .once milk boils add cornflour milk powder mixture & keep mixing till mixture starts to thicken .

3 cool mixture & blend in mixer ,now in a tupperware or airtight box pour  this mixture & set it in freezer for 1-2 hours.



4.meanwhile puree grapes in a mixer strain juice ( i didn't strain) and add lime juice . cut few black grapes about 10-12 into slices



5.now remove set ice cream from freezer after 2 hours and prick it with fork to break ice crystals .now mix black grape juice in ice cream pieces & again blend in mixer.




6.now pour ice cream along with cut black grape slices & allow it to set in freezer .Repeat this procedure of removing ice cream breaking ice crystals and freezing  one more time after another  3 hour

7.After the third time using an ice cream scooper, scoop the ice cream and serve.



8.Decorate it with black grapes and cherry and serve it chilled.

Tip:
 dip the ice cream scooper in water for easy  scooping of ice cream

 

Mango Kulfi recipe |easy home made mango (amba) kulfi

With summer season and mangoes both at its peak I am posting mango kulfi recipe which I made last week end & was personally very much satisfied with the taste & texture as it  reminded me of my childhood days when every afternoon a " dilbahar " kulfiwala used to come shouting kulfi & ringing a bell &  we used to rush to eat those kulfis .

Last year had made kulfi using milkmaid mix now decided to make one with mangoes
Kulfi (also spelled khulfi or qulfi; Hindustani: क़ुल्फ़ी or قلفی) is a popular frozen dairy dessert from the Indian Subcontinent.

It is popular throughout places such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East, and widely available in Indian restaurants in Europe, East Asia and North America.

Difference between kulfi & ice cream
As popularly understood, Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier.It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert.Due to its density, kulfi takes a longer time to melt than Western ice-cream.














 Preparation
Kulfi was traditionally prepared by evaporating sweetened and flavored milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein and lactose density. It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed moulds (often kulhars with their mouths sealed) that are then submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfi moulds, is placed in a matka or an earthen pot that provide insulation from the external heat and slow down the melting of ice. Kulfi prepared in this manner is hence called 'Matka Kulfi'. Kulfi, thus prepared by slow freezing, also renders a unique smooth mouth feel that is devoid of water crystallisation.




An easier version is to boil the milk and add bread crumbs, mawa (dried whole milk), and sugar while stirring. The cream layer formed on the boiling milk is scooped initially and added in the end to thicken the milk. More recently Kulfi is prepared from evaporated milk, sweetened condensed milk and heavy (double) cream. Then sugar is added and the mixture is further boiled and cornstarch-water paste is added. This paste thickens the mixture, although it is boiled for an additional few minutes. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. If frozen in individual-portion custard bowls for service with a spoon, bowls are removed from the freezer 10–15 minutes before serving to allow for melting at the edges.
It is garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with falooda (vermicelli noodles made from starch). In some places, people make it at home and make their own flavors.


Traditionally in India, kulfi is sold by vendors called kulfiwala who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a "matka",filled with ice and salt. It is served on a leaf or frozen onto a stick.

 It can be garnished with pistachios, cardamom and similar. Often it is served as Falooda Kulfi which is kulfi with rice noodles, rose or any flavor sugar syrup and other ingredients. Popular flavours include pistachio, mango, vanilla, and rose.

 

Ingredients:

    Milk - 2 cups
    Mango pulp - 2 cups( 2 ripe hapus mangoes)
    Sugar - 3/4 cup ( adjust as per mango taste)
    Green cardomom seeds (grounded) - 1/2 tsp.
    Pistachios, thinly sliced - 1 tbsp.
    Almonds, thinly sliced - 1 tbsp (optional)
    Corn flour dissolved in milk - 2 tbsp
    Almond cashew pista paste -2 to 3 tbsp
    kesar (saffron strands )  pinches


   Method:

    1.Put the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly.

 2.Now lower the heat and cook the milk, stirring constantly until it has thickened and reduced to 1.5 cup . Stir the sides of the pan constantly to avoid scalding.

    3.Now add the sugar, nuts, and cardamom powder and stir well. Add the cornflour paste .keep on stirring so that no lumps are formed.cook on a low flame.

    4.Keep stirring in between.continue to cook till the mixture thickens.switch off the flame.
5.Add the almond cashew pista paste .Set it aside to cool.

 

 

 

6.Once completely cool ,add the mango puree, and mix well.

    7.Pour the mixture evenly into kulfi moulds or small ramekins.Cover with plastic wrap or foil and freeze until set (about 6 hours).

    8.To serve, run a sharp knife dipped in hot water along the sides of the moulds or ramekins and slip them onto a serving plate.

   

9. garnish with chopped almond pistachio slices & kesar (saffron strands). 

 

   

Mango ice cream recipe |easy homemade eggless no icecream maker

With summer season and mangoes both at its peak I am posting mango ice cream recipe which I made last week end & was personally very much satisfied with the taste & texture as it tasted like the readymade mango ice cream . Try out this easy mango ice cream recipe with minimal ingredients which are readily avialable in home . This recipe doesnt need any ice cream maker.also it doesnt take much time

It tastes creamy and delicious.I used the fresh mangoes,You can use the store bought mango puree.

Recipe source : paaka shale 

 

Ingredients:

Cream- 1 cup ( i used home made cream)

Boiled milk cooled in fridge (chilled milk) - 1 cup

Mango  2 -  1 cup

Milk powder- 1 cup

Sugar- 1 /2 cup (adjust as per sweetness of mangoes)

 Vanilla essence - 1 tbsp

Corn flour- 1 tbsp (mix cornflour with equal amount of water)


 
Method:
 
1.Peel mango cut into cubes & blend in mixer to form pulp

2.Add remaining  ingredients to  mango pulp & blend till smooth in mixer . 



3.Pour the mixture in an airtight tupper ware  container.  place the lid and freeze the mixture for 2-3 hrs till it is set


4.After 3 hours remove the ice cream to a blender and blend till smooth. Transfer the contents back to the air tight container.repeat this process again and then  freeze for 5-6 hrs or overnight  till ice cream is completely set.
 


5 Scoop and  garnish with mint leaves & serve immediately.



Tips:
For homemade cream , Boil milk, cool it and refrigerate it overnight. next morning, you will find a thick layer of cream on the top.Collect it and keep it in the freezer.repeat this process daily morning when you boil your packet of milk to store cream. Use it for recipes which need fresh dairy cream.
 

Strawberry ice cream | Eggless no ice cream maker recipe

What's more refreshing than a strawberry icecream on a strong summer day ??

 I Love Strawberry ice cream.

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 sugar. You will need to add less sugar  if the fruit you use is ripe and sweet. 

I wanted a basic ice cream recipe which one can  make  with easily available ingredients in the kitchen . without ice cream maker

i had strawberries left in my fridge after making strawberry lemonade

.Hence tried this icecream but unfortunately i had less strawberries remaining so could not get that  girly pink colour .

Ingredients:

2 cups  low fat milk
1/2 cup skimmed milk powder
 3/4 cup sugar (adjust as per strawberry taste)
2 tbsp cornflour
Vanilla – 1 tblspn
1 cup chopped fresh strawberries
1 tbsp lemon juice



Method


   1.  Mix the cornflour and milk powder in ½ cup of cold milk and keep aside.


   2.  Wash strawberry & crush the strawberry in mixer grinder to form a pulp .

   3. Bring the remaining milk to a boil in a non-stick pan and add the ,vanilla essence ,sugar and cornflour mixture.



   4.Stir continuously and simmer over a slow flame till it coats the back of a spoon.

   5. Cool completely. Add  strawberries pulp ,lemon juice and pour into a shallow container.



    6.Cover and freeze in a tupper ware or air tight container  for 2 hours.



    7. After 2 hours remove ice cream & blend  in a mixer  till it is slushy and pour back into the shallow container.

     8.Cover and freeze till the ice-cream is firm.

   9.Scoop and serve.

 

Vanilla Ice-cream recipe |egg less no ice cream maker basic vanilla icecream

Summers are an appropriate time for coolers & ice creams .This is my first post on ice cream

Yes you read it right .the below picture is of vanilla ice cream .dont get it confused with kulfi as I had set vanilla ice cream in kulhads (kulfi pots) &  half in another tupperware container

I wanted an egg less version of vanilla ice cream which can be prepared with easily available ingredients . made slight changes to the original tarla dalal recipe . Instead of fresh cream i used milk powder & still ice cream turned out to be silky & creamy ,

An economical and low fat version of vanilla ice-cream. This is also a basic recipe for many of the ice-cream .


 Ingredients


2 cups milk
2 tbsp corn flour
1/2 cup (100 grams) fresh cream or 2 tbsp milk powder
1/3 cup  sugar  cup (adjust as per taste)
1 tsp vanilla essence


Method
 
1.Dissolve the cornflour and  milkpowder in ¼ cup of milk and keep aside.



2.Put the remaining milk to boil in a pan, add the sugar and dissolved cornflour and simmer for 4 to 5 minutes. Cool completely.



 

3.Add the cream and vanilla essence and mix well. 



4.Pour into a shallow container. Cover and freeze till it is semi-set. (ie for 2 hours)

 

5.after 2 hours remove container from freezer,Churn ice cream in a mixer till all the ice crystals break down and transfer into a shallow container.
 

6.repeat step no 4 for two times in a duration of two hours.


7..lastly Cover and freeze till it is firm say over night. Scoop and serve. 


8 I had garnished it with saffron (keshar ) & few dry fruit slices .This step is optional