India, the history of these frozen confections is obscure. Some say that Marco Polo introduced ice-cream to Italy. Certain biblical passages trace its origin to iced drinks that were enjoyed by King Solomon. Even Alexander the Great of ancient Greece is known to have loved frozen drinks flavored with honey or wine. The Romans, on the other hand, started preparing ice-creams when ice was collected and stacked in 'ice houses. It was in the 17th century that we saw a change in the way desserts were served and eaten. Ice Cream is one of the lovest desert among people.
We bring you the smoothest and the creamiest concoctions that can be made right in your kitchen. No fancy ingredients, but all the rich and creamy flavors. And the best part is that you can make each one of them without an ice cream maker.
Chocolate Ice Cream
2 1/2 cups milk (full cream), 1 Tbsp custard powder, 2 Tbsp cocoa powder, 1 cup sugar, 1/2 tsp vanilla essence, 1 1/2 cups cream, Cherries or nuts for garnish
Mix the custard, cocoa and sugar in half a cup of the milk.
Heat the rest of the milk and when it comes to a boil, add the custard mixture, and bring to a boil again, stirring continuously.
When it boils, lower the heat and simmer for a half a minute, shut off the heat and leave to cool.
When it reaches room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid.
Freeze till almost set, take out and whip up in a blender and place back into the freezer in the same container.
The lid should always be tightly shut, as this avoids crystals from forming. Blend once more when almost set and place back in the freezer.
You can adjust the cooling to normal about two hours after the last blending. Serve garnished with the cherries or nuts.
Mango Ice Cream
1 cup milk, 3 cups cream, 1 cup mango – pureed, 1 cup mango – chopped fine, 1 Tbsp custard powder, 1 Tbsp vanilla, 360 gm (1 cup) sugar
Mix the custard in 1/4 cup of the milk and keep aside.
Heat the rest of the milk and sugar together. Let the sugar dissolve and mixture come to a boil.
When it boils, add the custard mixture and bring to a boil again, simmer for half a minute shut the heat and cool to room temperature.
Add mango puree, pieces, cream and vanilla. Mix well and transfer on to a container with a tight lid.
Freeze till almost set, take out and whip up with a hand beater and place back into the freezer. The lid should always be tightly shut, as this avoids crystals from forming. Whip once more when almost set and place back in the freezer.
Apricot Ice Cream
1/2 liter apricot puree – sweetened and strained, 100 gm sugar, 125 ml water, 4 egg yolks, 350 ml cream
100 gm almonds, 100 gm sugar
Puree apricots. Dissolve sugar in water and cook for 5 minutes.
Pour into beaten yolks. Whisk until thick. Cool. Add cream.
Stir well. Freeze, beating at regular intervals until set. (So as to prevent formation of ice crystals)
Serve with praline.
To make praline:
Melt sugar in a heavy pan. Add almonds.
Cook over a gentle flame for about 10 minutes. Pour onto an oiled tray.
Allow it to set.
Crush with a rolling pin and sprinkle over ice cream before serving.