Thandai Icecream

The sun is shining too bright outside and all I want is to be confined in the comforts of my home with my AC doing overtime and running almost 24 hrs a day...and I am just wondering how much my electric bill will be this month...so Mr H if the bill is too high then just understand that its not me but its the sun which has forced me to forget about the AC running.

The idea of making this ice cream turned in my mind when I saw my thandai masala sitting in my refrigerator, so if you want a twist in your ice cream this recipe would be just perfect. The thandai masala infuses wonderful taste of spices in this ice cream and can make the guests wonder about the ingredients in it.

Ingredients:

Ground Thandai Masala- 1 tbsp
Badam Milk Powder- 2 tsp( optional- I used MTR)
Whole Milk- 2 1/2 Cups + 1/2 Cup
Cornflour- 3 tsp
Sugar- 1/4 Cup
Condensed Milk- 1/2 Cup
Cream- 1/4 Cup

Procedure:

• Keep the 2 1/2 Cup milk for boiling, and while the milk is boiling mix in the cornflour with other 1/2 cup of cold milk and keep aside.
• When the milk comes to boil add in the sugar and condensed milk. Now add the cornflour milk and keep on stirring for some time. The milk will start to thicken.
•  Once the milk is little thick add in the thandai masala and badam milk powder. Stir so that everything mixes nicely without any lumps.
• Switch off the gas and now add in the nicely beaten cream and mix. Let the mix cool at room temperature.
• Once the mixture is cool strain it using a strainer- this is optional.
• Keep the mixture in a closed container in the freezer.
• Then follow the steps here to make the ice cream without the ice cream maker.

I garnished the ice cream with some tutti frutti and dried rose petals.

Sending this to Serve it- Chilled event by Denny at Oh Tate N See and to Pari's 'Only'- Icecream event hosted by Reva at Kaarasaaram

Raisins And Oats Praline Ice Cream

We are beating the super hot and humid climate by indulging in variety of homemade ice cream. If my Roasted Banana Ice Cream was yum then this one is not far behind. Again adapted from the same book by David Lebovitz..and I am in love with that book. I have done changes in the original recipe to make it Lacto Vegetarian.

The base of the ice cream is vanilla and the mix is bits of crunchy oats praline and soft raisins.

Ingredients:

For the base:

Whipping Cream- 1 Cup
Whole Milk- 1 Cup
Condensed Milk- 1/2 Cup
Powdered White Sugar- 1/4 Cup ( Can be replaced with brown sugar)
Vanilla Extract- 1/2 tsp

For Raisin Mix:

Raisins- 1/2 Cup
Granulated Sugar- 2 tbsp
Water- 1/4 Cup

For Oats Praline:

Granulated Sugar- 1/2 Cup
Oats- 3/4 Cup
Pinch of coarse salt ( which I forgot)

Procedure:

• Add all the ingredients of the base ice cream in a blender and blend till everything mixes well. Keep for freezing.
• In case of having an ice cream machine use it according to the manufacturer's instructions or keep for freezing in a container. After 45 minutes take out the container and with the help of hand held blender or whisk beat the mixture vigorously. keep it back in the freezer.
• Keep repeating the same process after every hour for at least another 3 to 4 times.
• Raisins and oats praline must be added at the last stage that is just after the last whipping.
• Make raisins mix by heating water in a saucepan. Add in sugar and raisins. Keep on stirring in between till only about 2 tbsp of water is left. Keep aside to cool down.
• For making oats praline heat the oven to 180 degrees C. Line the baking sheet with foil. Spread oats on the sheet evenly and let it toast for about 10 minutes stirring just once in between. Remove in a plate and keep aside. Keep aside the baking sheet with foil.
• Heat sugar in a heavy bottomed skillet and cook it on medium heat without stirring. Once bubbles start emerging from the side tilt the pan and stir it gently so that all the sugar gets melted and caramel begins to form. Once the caramel has reached dark amber colour off the heat.
• Immediately add in the toasted oats and stir gently so that all the oats is coated with the caramel.
• Transfer to the lined baking sheet and spread the mixture as evenly as possible. Sprinkle the salt on top. Let it cool completely.
• Take off the praline from the sheet and break the praline in small pieces either by pulsing it in the food processor or with the help of a rolling pin. This praline can be stored in an air tight container for about a week.
• Now after the last whipping add in raisins and oats praline to the ice cream mixture. Add as much oats praline as needed. After the ice cream is ready some of the praline can be sprinkled on top.

Enjoy the cool Ice Cream.

Linking this to Jay's Letz Relish Ice Cream Event
Radhika's Fun N Sun Event
Srivalli's Kids Delight Event hosted by PJ

Oh Taste N See's Serve it Chilled Event

Roasted Banana Ice Cream

How often can we hear our kids screaming for ice cream in the summers? Well..mine screams each time she sees them in supermarket...but I don't buy it as many times she would like me to.

Now a days there are N numbers of various brands and flavours available in the market and I bet they all taste like heaven... always love the ice cream in fresh hot cone from baskin robbins...the aroma always makes me to crave for it and it gets so tough to decide that which wacky flavour we want to try and how to forget the all natural ice creams...we are spoiled for choices.

I came across this recipe in David Lebovitz's "The Perfect Scoop".... liked it at first site. Simple to make and with very less ingredients this ice cream was a sure hit in my house. If you have an ice cream maker then it becomes even more easy.... but since I don't possess one and neither have any inclination to buy ,I had to go an extra step to make the ice cream smooth and creamy just like the store bought ones.

The technique of making perfect Ice Cream without the maker can be found here.

Ingredients:

Banana- 3 Big peeled

Firmly Packed Brown Sugar- 1/3 Cup

Unsalted Butter- 1 tbsp (Cut into small pieces)

Whole Milk- 1 1/2 Cup

Granulated Sugar- 3 tbsp (original recipe uses 2 tbsp)

Vanilla Extract- 1/2 tsp

Freshly squeezed lemon juice- 1 tsp ( original recipe uses 1 1/2 tsp)

Coarse Salt- 1/4 tsp

Chocolate Chips- A handful ( optional...not in the original recipe)

Procedure:

• Preheat the oven to 200 degrees C.
• Slice the bananas in 1/2 inch round pieces and toss them with brown sugar and butter in a baking dish.
• Bake for 40 minutes, stirring just once in between until the bananas are cooked and browned through.
• Scrape the bananas and the thick syrup in the dish into the blender. Add the milk, granulated sugar, vanilla, lemon juice and salt and puree until smooth.
• Pour this mixture in a plastic container and stir in the chocolate chips.
• Keep for freezing. After 45 minutes take out the mixture and with the help of hand held mixture blend the mixture for sometime. Instead of hand held blender you can also stir it vigorously with whisk or spatula as well.
• Keep the mixture back in the freezer. Again check the mixture after another 45 minutes or so...and repeat the same process. Do like this for another 2 times.
• The ice cream will be ready and will be soft and smooth.

Serve as it is or with some chocolate syrup or nutella.

Linking this to Jay's Letz Relish Ice cream Event

Radhika's Fun N Sun Event

Srivalli's Kid Delight Event hosted by PJ