#18 DELICIOUS ICE CREAM

1.ORANGE-FLAVOURED MINI RASGULLAS IN VANILLA ICE CREAM

Ingredients-

• Vanilla ice cream-4 scoops
• Mini rasgullas (drained)-8-10
• Orange juice-4 tbsp
• One drop yellow food colour
• Sugar powder-1 tsp

Method-

• In a bowl, combine orange juice, food colour and powder sugar.Soak the mini rasgullas in this syrup for an hour.With a beater,whisk vanilla ice cream and fold-in the soaked rasgullas. Add a little orange syrup to the mixture. Pour this into glass jars and return it to the freezer for two hours.Garnish with leftover rasgullas and serve cold.

2.FRIED ICE CREAM

Ingredients-

• 2 eggs white
• A cup of crushed cornflakes(plain variety)
• 50 gm corn flour
• Oil for frying
• Whipped cream and cherry to garnish

Method-

• Best the egg whites and keep aside.Dip the ice cream scoop in the egg white and roll in the corn flour,them dip the roll back into the egg white and coat it with crushed corn flakes.
• Keep it in the deep freez er till hard.Remove from the freezer and dip the rolls again in the egg white and roll in the corn flakes till it is properly coated with it.
• Then fry the oated ice cream in the hot oil for a minute and serve immediately.
• Garnish with whipped cream and cherry.

3.SUNNY DAY HARMONY ICE-CREAM

Ingredients-

• Plum cake- slices
• cadbury gems-1 packet
• Vermicelli kheer with mango pulp-2 tbsp
• Fresh fruits cut into pieces
• Vanilla ice-cream
• Rose syrup-1 tsp

Method-

• Put a slice of pium cake at the base of a frozen glass.Add over it 1 tbsp of frozen vermicelli kheer with mango pulp.Over it add 1 packet of cadbury gems.Again put a slice of plum cake over it and press it down properly. Again add 1 tbsp of frozen vermicelli kheer with mango pulp to it.Now add pieces of fresh fruits over it.
• Top it with scoops of vanilla ice-cream.Pour a tsp of rose syrup over it and Freeze and serve.

4. KULFI

Ingredients-

• Buffalo milk-1 litre
• Condensed milk-1 tin
• Corn flour-2 tbs
• Cardamom-3 crushed
• Almond, pista-1 tbs crushed
• Kesar (dissolved in milk)-1 tbs

Method-

• Dissolve corn flour in 1/4 portion of the milk and boil the remaining .Add condensed milk while stirring continuously.
• Add the crushed ingredients and the 1/4 milk  mixed after one boil. Keep simmering till the 1 litre milk becomes 1/2 litre. And stir well
• Take it off the stove and after 10 minutes pour it in kulfi moulds and refrigerate for a day.

5.MICROWAVE COFFEE CAKE WITH VANILLA MASCARPONE AND STRAWBERRIES

Ingredients-

• Egg-1
• Butter-1 tbsp
• powder sugar-4 tbsp
• Baking powder-1/4 tsp
• Instant coffee powder-1 tsp
• Mascarpone cheese-3 tbsp
• Extract of 1 vanilla bean (or 1/2 tsp vanilla extract)
• Strawberries (quartered)-4 to 5
• Spring of mint for garnish

Method-

• In a mixing bowl, add butter and coffee and microwave until the butter melts. Allow it to cool slightly. Now add three spoons of powdered sugar and egg to the mix and blend until creamy. In a separate bowl, sieve flour and baking powder and fold it into egg mixture. Pour this batter into two medium sized jars and microwave for a minute. Meanwhile, combine mascarpone heese, vnilla, and leftover powder sugar. To assemble the dessert, spoon the sweetened mascarpone on the cooked cake layer. Top with the chopped strawberries and garnish with a spring of mint. Serve chilled.

6.Tender Coconut Kulfi

Ingredients-

• Flesh (malai) of 2 tender coconuts
• Coconut powder 1/2 cup
• Milk 1 litre
• Sugar 1/2 cup
• Pistachios chopped 2 tablespoons

Method-

• Heat milk in a non-stick pan. When it comes to a boil, reduce heat and simmer till it reduces to ⅓ its original quantity (approximately 330 ml).
• Add sugar and coconut powder and mix well. Cook for 2-3 minutes.
• Add pistachios. Finely chop coconut flesh and add to the milk and mix well. Cook for 1-2 minutes.
• Pour the mixture into kulfi moulds and place in the freezer to set overnight.
• Remove from moulds and serve.