Chocolate Hazelnut Icecream

 

                                          

Ingredients:

Whipping cream - 225 ml
Hazelnuts - Little 

Ganache:

Dark chocolate - 125 g
Milk - 30 ml
Fresh cream - 30 ml
Cocoa powder - 1/2 tbsp

Method:

• Chill the bowl and blade till use.
• Now roast the hazelnuts and let it cool.
• Chop it and set aside.
• Now chop the chocolate to a bowl.
• Add in hot milk to this.
• Let it sit for min.
• Then whisk well, there should be no lumps.
• Let it cool for 4 mins.
• Then add in cream and cocoa powder.
• Whisk well and set aside to cool.
• Now whip the cream to stiff peaks.
• Add in cooled chocolate mix and fold well.
• Transfer to freezer safe bowl.
• Refrigerate for 8 hours or overnight.
• Scoop and top with hazlenuts and drizzle sauce.

Variation #1:

Whipping cream - 200 g

Condensed milk - 70 g

Cocoa powder - 30 g

Method:

• Chill the bowl and blade till use.
• Whip the cream to stiff peaks, app 5-7 mins.
• Add in condensed milk and cocoa powder.
• Whisk well.
• Pour this to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and enjoy.

Speculoos / Biscoff Icecream

Ingredients:
Whipping cream - 200 ml
Condensed Milk - 132 g
Biscoff spread - 22 g
Biscoff biscuit - 2

Method:

• Chill the blade and bowl for 3 hours.
• Then add in whipping cream and whip till stiff peaks.
• Add in condensed milk and whip up for a second.
• Then add in biscoff spread and fold well.
• Add in crushed biscuit and fold gently.
• Transfer this to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and top it with crushed biscuits.
• Drizzle biscoff and serve.

Strawberry Icecream

 

Ingredients:

Whipping cream - 250 ml

Condensed milk - 100 g

Strawberry - 250 g

Sugar - 3 tsp

Milk - 1/4 cup

Strawberry Esc - a drop

Method:

• Chill the bowl and blade till use.
• In a pan add in chopped strawberries and sugar.
• Mix this well and cook in low flame.
• Once thick like compote(not jam), turn off range and let it cool.
• Blend this to fine paste or semipaste acc to your taste.
• Now to the chilled bowl add in whipped cream and whip till stiff peaks.
• Add in strawberry puree, milk and esc and fold well.
• Pour this in a freezer safe container.
• Refrigerate for 8 hours or overnight.
• I used 4 different boxes for the same.
• So it yielded 163 g, 70 g, 40 g, 76 g each.

Note:

If using regular cream then add 200 g of condensed milk.

Thandai Kulfi

 

Ingredients:

Makhana - 1/2 cup
Nuts - 1/4 cup (cashews, badam, pistachio0
Fennel seeds - 1/2 tbsp
Melon seeds - 1/2 tbsp
Poppy seeds - 1 tbsp
Green Elaichi - 2
Black Pepper corns - 1/2 tsp
Dried rose petals - 1 tbsp
Dates - 5-6 (Seedless)
Hot Milk - 1 cup - 1 1/2 cup
Milk powder - 1/4 cup
Pistachios - Chopped
Saffron strands - Little

Method:

• Fine chop pistachios and set aside.
• In a bowl add in makhana, ixed nuts.
• Add in all ingredients other than milk and chopped pistachios.
• To this add in hot milk and set aside for an hour.
• After and hour add this to blender.
• Add in milk powder and blend it to fine paste.
• Boil milk in pan in low flame.
• Add this paste and cmix well.
• Cook till it thickens, it shoul'nt be too thick.
• Let it cool, pour in kulfi moulds.
• Freeze it overnight.
• Demould and top with chopped pistachios and enjoy.

Note:

• You can adjust sweetness acc to your taste.
• Like you can add condensed milk or sugar.

Dulce De Leche Icecream

 

Ingredients:

Whipped cream - 240 ml

DulceDe Leche - 190 g

Vanilla Esc -  1/2 tsp

Method:

• In a bowl add in dulce de leche and little whipping cream.
• Whip this smooth and set aside.
• Chill the bowl and blades in freezer for 15-20 mins.
• This helps in whipping cream.
• Now add the cream to bowl and whip to stiff peaks.
• Add in esc and whip for a second.
• Then fold in dulce de leche and cream paste.
• Gently fold.
• Pour this freezer safe container.
• Cling wrap and freeze overnight.
• Scoop and enjoy.
• I made a small and medium icecream tubs too.
• In that I topped little dulce de leche and made swirl patterns.

Butterscotch Icecream

 

Ingredients:

Whipping cream - 250 ml

Condensed milk - 200 g

Praline - As reqd

Butterscotch esc - 1/2 tsp

Method:

• Chill the whisk and bowl for two hours.
• Then add in whipping cream and whip till stiff peaks.
• Add in condensed milk and fold.
• Add in esc and little praline and fold it.
• You can add in butterscotch sauce.
• In that case adjust condensed milk quantity accordingly.
• Also if not using non-diary whipping cream, then add little more of condensed milk.
• If you have doubts, you can taste and add acc.
• Pour this in freezer safe bowl.
• Top it with crushed pralines and drizzle sauce.
• Refrigerate for 8 hours or overnight.
• Scoop and serve.

Semiya Paal Ice

 

Ingredients:

Semiya Payasam mix - Small sachet
Condensed Milk - 3 tbsp
Milk - 300 ml
Saffron strands - Little
Pistachios - 2 tsp (chopped)

Method:

• Follow the package instructiosn and prepare the payasam.
• Check for sweetness and add in condensed milk acc.
• Add in saffron strands and mix well.
• It should'nt be of thick consistency, so add milk accordingly.
• Let it cool and pour it in pop sicle moulds.
• Freeze overnight.
• Demould and top with fine chopped pistachios.
• Enjoy.
• Yields 3 popsicles.

Magnum Chocolate Icecream Cups

 

Ingredients:

Whipping Cream  - 180 ml

Condensend Milk - 90 g

Cocoa Powder - 5/4 tbsp

Dark Chocolate - 75 g

Chocolate Shell:

Dark Chocolate - 75 g

Nuts- Roast and chop

Method:

• Using double boiler method melt the dark chocolate and set aside to cool.
• Once cool, add in condensed milk and cocoa powder and mix well.
• In other Chill bowl, add in cream and whip till stiff peaks.
• Now add in chocolate mix and fold gently.
• I poured this in mousse cups and freezed it for 30 mins.
• Now melt the chocolate for chocolate shell, using double boiler method.
• Let it cool.
• Poured this as as layer on top of mousse.
• Topped with toasted and chopped nuts.
• Drizzled the melted chocoate and refrigerate till you serve.
• Yields 6-8 cups.

Note:

• The same thing can be poured popsicle mould.
• Freeze overnight.
• Carefully demould the popsicles and dip in chocolate.
• Gently dap it and place it in a plate lined with butter paper.

Magnum Chocobar Icecream

 

Ingredients:

FreshCream - 120 ml

Condensend Milk - 60 g

Cocoa Powder - 1 tbsp

Dark Chocolate - 50 g

Icing sugar - 1 tbsp

Chocolate Shell:

Dark Chocolate - 50 g

Nuts- Roast and chop

Method:

• Using double boiler method melt the dark chocolate and set aside to cool.
• Once cool, add in condensed milk and cocoa powder and mix well.
• In other bowl, add in cream and whip for a second.
• Add in icing sugar and whip for 1-1/2 min.
• Now add in chocolate mix and whip well.
• Pour this in a silicon popsicle mould and insert sticks acc.
• Freeze it for 30 mins.
• Then cling wrap and freeze for overnight.
• Now melt the chocolate for chocolate shell, using double boiler method.
• Pour this in a cup and add in a tsp of oil and mix.
• This gives glossy finish.
• Add in toasted and chopped nuts.
• Carefully demould the popsicles and dip in chocolate.
• Gently dap it and place it in a plate lined with butter paper.
• Enjoy as such or can freeze and have later.
• This yields 4-5 popsicles

Vanilla Custard Icecream

 

Ingredients:

Whipping cream - 200 ml

Milk - 360 ml + 3 tbsp

Custard powder - 1 1/2 tbsp

Sugar - 10-12 tbsp

Vanilla Esc - 1 tsp

Method:

• Chill the bowl and blades till use.
• Now in a bowl add in custard powder.
• Add in 3 tbsp of milk and mix well and set aside.
• Heat a pan, add in milk and sugar.
• Cook in medium flame.
• Stir till sugar dissolves.
• Add in custard milk 1 tbsp at a  time and mix well.
• Continue to boil, till milk thickens.
• Set this aside to cool completely.
• Now pour the cream to chilled bowl.
• Whip till you get stiff peaks.
• Pour the custard mix to this and add in esc.
• You can use a sieve when to pour the custard.
• Mix well.
• Pour this in a freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and enjoy.

Walnut Chocobar

Ingredients:

Walnuts - 50 g 
Milk powder - 120 g
Sugar - 60 g
Milk - 75 ml + Little
Vanilla Esc - 1 tso
Melted Chocolate - As reqd

Method:

• Soak walnuts in water in 3 hours.
• Boil milk and bring it to room temperature.
• Now to the blender add in milk powder, sugar, milk and esc.
• Add in soaked nuts and blend it to smooth paste.
• Can add extra milk if it is too thick.
• Pour this in popsicle moulds.
• Cling wrap and refrigerate overnight.
• The next day, demould and dip in melted chocoalte of your choice.
• You can also add finely chopped nuts to chocolate and dip the ice cream in it.
• Enjoy.

Thandai Icecream

Ingredients:

Whipping cream - 225 ml

Condensed milk - 198 g

Thandai masala - 1/4 cup + 1 tbsp

Warm milk - 1 tbsp

Saffron strands - Little

Dry rose petals - Little

Pistachios - Little (chopped)

Method:

• Soak saffron strands in warm milk and set aside.
• Chill the bowl and blade till use.
• Now add in whipped cream to the bowl and whip till soft peaks.
• It may take app 3 mins.
• Add in condensed milk, thandai masala.
• Add in saffron milk and whip till it turns thick.
• It may take app 3-4 mins.
• Transfer to freezer safe container.
• Refrigerate for 8 hours or overnight.
• Scoop and top it with little masala.
• Also top it with pistachios and dry rose petals.

 

Thandai Popsicle

 

Ingredients:

Milk -  1 1/2  cups

Fresh Cream - 1/2 cup

Milk powder - 1/8 cup

Condensed Milk - 1/4 cup

Thandai Masala - 2 tbsp

Saffron Strands - a pinch

Method:

• In a pan add in milk, fresh cream and milk powder.
• Add in condensed milk, thandai masala and saffron strands.
• Mix well.
• Cook in low flame till it thickens.
• Let it cool and then blend it to fine paste.
• Pour this in popsicle moulds and sprinkle little masala.
• Refrigerate overnight and enjoy.
• This yeilds 5 popsicles.

RoseMilk Icecream

 

Ingredients:

Fresh cream - 250 ml

Rosemilk esc - 2 drops or As reqd

Sugar - 1/2 cup

Method:

• In a chilled bowl add in fresh cream.
• Add in sugar and whip till ou get soft peaks.
• Then add in esc or you can use rose syrup too.
• If using rose syrup, reduce the sugar level.
• Whisk well.
• Refrigerate for 8 hours or overnight.
• Scoop and enjoy.

Butterscotch Falooda

 

Ingredients:

Butterscotch Icecream

Jelly

Sabja seeds - 3 tsp

Vermicilli - 6 tbsp

Butterscotch sauce - 1/2 cup

Butterscotch chips - 1 tbsp (crush)

Praline - Little (crush)

Chill Milk - 250 ml or As reqd

Butterscotch Esc -  1/8 tsp

Water - As reqd

Method:

• Preparation is needed for making this falooda.
• I used 125 g of butter and other ingredients acc.
• And made butterscotch sauce and set aside.
• Crushed chips and praline and set aside.
• In a bowl added sabja seeds and 1/4 cup water.
• Set this aside for 15 mins and strained of excess water if any.
• Now in a pan added water and let it boil.
• To this added semiya, like 50 g.
• Cooke for 2 mins and then strained and set aside.
• In serving glass, added in jelly, little vermicilli.
• Topped with sabja seeds and sauce.
• Then added in butterscotch flavoured milk.
• For this I added esc and to the milk
• Then topped with icecream.
• Topped with jellies, praline and chips.

Note:

You can make this with store bought icecream too.

Mango Icecream

Ingredients:

Mango Puree - 230 g
Whipped Cream - 175 g
Condensed Milk - 70 g + 1 tbsp

Method:

• Wash and peel mango skin.
• Scoop out the mango pulp and add to blender.
• Blend this without adding water.
• Transfer this to bowl.
• Take 2-3 tbsp of puree and set aside.
• Add in condensed milk and mix well.
• In other bowl add in whipped cream.
• Whisk this till you get stiff peaks.
• Slowly fold in mango condensed milk puree.
• Add in chopped mango pieces (optional) and fold gently.
• Now pour this freezer safe bowl.
• Spoon in the mango puree.
• Use a toothpick and make swirls.
• Cling wrap, such that surface touches the cream.
• Freeze for min 6 hours or overnight.
• Scoop and enjoy.

Note:

• I used 2 banganapalli mango.
• Also I took the icecream after 4 hours.
• Added it to blender, blended it using pulse mode.
• This gives a creamy texture.
• And this step is optional.

Tender Coconut Icecream

Ingredients:

Whipped Cream - 240 ml
Coconut flesh / Vazhukai - 1/2 cup or from 2 coconut (app 65 g)
Tender Coconut water - 140 ml (app)
Condensed Milk - 1/2 cup or
Coconut pieces - 1 tbsp (fine chop)

Method:

• In a blender add in coconut flesh, condensed milk and 1/4 cup of coconut water.
• Blend this and set aside.
• In other bowl add in whipped cream and whip till you get stiff peaks.
• Add in blended stuff and whip it.
• Add in remaining tender coconut water and whip for a min.
• Transfer this to freezer safe bowl and top it with coconut pieces.
• Freeze for min 6 hours or overnight.
• Scoop and enjoy.

Note:

• You can do the same using fresh cream.
• In that case first whip cream for few seconds and transfer to bowl.
• Then while blending coconut flesh add in sugar.

 

Vanilla Ice-cream

Ingredients:

Fresh Cream - 240 ml
Condensed Milk - 120 ml
Vanilla Esc - 1/2 tsp

Method:

• In  a bowl add in fresh cream and whisk for few seconds.
• Add in condensed milk and whisk it for few seconds.
• Add in esc and mix well.
• Pour this in freezer safe bowl.
• Freeze for 6 hrs or overnight.
• Scoop and add toppings of your choice.

CreamCheese Icecream / Red Velvette Icecream

Ingredients:

Cream cheese - 55 g
Condensed milk - 3 tbsp
Whipping cream - 125 ml (app)
Vanilla esc - 1/2 tsp
Strawberry Sacue - 1/2 tbsp
Red Food Color - a drop
Chocochips - 2 tbsp (optional)

Method:

• In a bowl add in cream cheese and condensed milk.
• Whisk this for a min.
• Add in whipping cream and whisk for 3-4 mins.
• Like whisk till you get soft peaks.
• Add in esc and fold gently.
• Divide it in two bowls.
• In one bowl add in strawberry sauce and food color and fold gently.
• Now in a freezer safe bowl add dollops of each alternatively.
• Make a swirl pattern.
• You can add in chocochips before adding to bowl.
• Now close it with lid and freeze for 6 hours or overnight.
• Scoop and enjoy.

Note:

• I skipped adding color and used strawberry sauce instead.
• If you want red color you can skip sauce and add red color.
• You can use homemade creamcheese too.

MutliLayer Icecream Cake

 

Ingredients:

Cake 

Whipped Cream - 250 ml

Pistachios - 4 tbsp (chopped)

For Rabadi:

Milk - 250 ml

Sugar - 2 tbsp

Condensed Milk - 2 tbsp

Saffron strands - 8

Elaichi powder - a pinch

Method:

• I baked the cake in 7 inch square pan.
• I used hot milk sponge cake recipe.
• Added elaichi powder and saffrong strands to batter.
• Let the cake cool.
• Cut layers and then again I slit to get 3 layers.
• Boil milk in pan.
• Add in other ingredients under "for rabadi".
• Cook in low flame till it thickens.
• The final rabadi weighed  around 82 g (app).
• Now in a bowl add in whipped cream and whip till stiff peaks.
• Add in rabadi and whisk for min.
• Then mix gently with spatula.
• Place a butter paper and place a layer.
• Top it with rabadi cream.
• Then repeat the same with next two layers.
• Top with pistachios on top layers.
• Refrigerate overnight.
• Dip the knife in warm water to slice the cake.