Chocolate Coated Coffee Ice Cream

  

Ingredient :

• 1 table spoon Netscape coffee
• 1/4 tea spoon vanilla essence
• 1 cup cream
• base ice cream
• 1 cad bury chocolate
• 1/4 cup water
• 1 table spoon drinking chocolate
• 1 1/2 table spoon G M S
• 1 1/2 table spoon milk powder
• 1 1/2 table spoon corn flour
• 1/4 tea spoon stabilizer
• 10 table spoon sugar   

Method :

• Add coffee, drinking chocolate with other powders. make the ice cream as we make vanilla ice cream 
• Then melt the cad bury in a vesset on a slow flame Add 5 to 6 drops of vanilla essence and water and stir it off the gas
• then pour it on the ice cream when it is cold and set it
• Ice cream will take 6 to 8 hours to freeze.

                Your Chocolate Coated Coffee Ice Cream Is Ready To Eat

Cassata Ice Cream

Ingredients:

• 5 thin Slices cake
• 2 cups kesar pista ice cream
• 2 cups chocolate ice cream
• 2 cups rose ice cream
• 3 table spoon almond pieces
• 3 table spoon pista pieces

Method:

• Frist  take airtight container box then arrange the cake pieces at the bottom of container
• Do not leave any space 
• Keep the container in the refrigerator for 1/2 an hour
• Then add kesar pista ice cream partly (after half set) set it
• Then make second layer of chocolate ice cream on it and set it
• Then make three layer of rose ice cream on it and set it
• After half set then sprinkle cashew, pista on it and set it
•  Ice cream will take 6 to 8 hours to freeze

                   Your Cassata Ice Cream Is Ready To Eat

Mango ice cream

Ingredients :

• Base ice cream
• Pulp of 1 mango
• 1 cup cream
• 2table spoon sugar

Method:

• Add pulp and sugar and heat it for 2 mins
• Then cut the base ice cream and add pulp, cream and churn for 10 to 15 mins
• Then pour into a airtight container and keep in the freezer
• After about 2 hours remove the ice cream from the freezer and churn untill its smooth, this will give it a creamy texture
• Then again pour into a airtight container and keep in the freezer
• Ice cream will take 6 to 8 hours to freeze

Serving Suggestion :

                     Serve ice cream with mango small pieces/ sliced while serving

                            Your Mango Ice Cream Is Ready

Butter Scotch Ice Cream

Ingredients:

• Base ice cream 
• 1 cup cream
• 1/4 tea spoon butter scotch essence
• 1/4 tea spoon lemon yellow colour
• 1/2 cup walnut pieces
• 4 table spoon sugar
• 4 table spoon ghee or butter to fry

Method:

• Fry the walnut pieces until rich brown in colour
• Prepare sugar syrup without water on a slow flame
• Then add walnut pieces into sugar syrup and prepare chickie and cut into small pieces
• After that cut the base ice cream and churn it add colour, essence, cream and churn for 10 to 15 mins
• Then pour into a airtight container and keep for set
• After about 2 hours remove the ice cream from the freezer and churn until its smooth, this will give it a creamy texture
• Then pour into a airtight container and keep for set
• when it parthy set put chikki in it and set it
• Ice cream will take 6 to 8 hours to freeze.

                  Your Butter Scotch  Ice Cream  Is  Ready

Strawberry Ice Cream

Ingredients:

• Base ice cream 
• 1 cup cream
• 1/4 tea spoon strawberry essence
• 1/4 tea spoon red colour
• 1 cup strawberry pulp
• 2 table sugar

Method:

• Mix pulp ,sugar and heat for 5 mins 
• Churn base ice cream , colour, essence, pulp and cream and churn for 10 to 15 mins
• then pour into a airtight container and keep in the freezer for set.  

          YOUR STRAWBERRY ICE CREAM IS READY TO EAT
                                                     

Pine Apple Ice Cream

Ingredients:

• Base ice cream
• 1 cup cream
• 1/4 tea spoon pine apple essence
• 1/4 tea spoon lemon yellow colour
• 1 cup pieces of pine apple
• 1 table spoon sugar

Method:

• Make pine apple pulp and heat it and add sugar in it .Heat for 5 mins
• Churn the base and add pulp, essence, colour and cream in it. Churn for 10 to 15 mins.
• then pour into a airtight container and keep in the freezer to set.

             YOUR PINE APPLE ICE CREAM IS READY TO EAT

Tutti Frutti Ice Cream

Ingredient:

• Base ice cream
• 1/4 tea spoon orange essence
• 1/4 tea spoon orange colour
• 
  
• 5 table spoon tutti fruit
• 1 cup cream

Method:

• Cut the base ice cream add clour,essence,churn it and add half tutti fruit in it
• cream and churn for 15 mins 
• pour into a airtight container and keep in the freezer to set
• after half set sprinkle tutti fruit and keep in the freezer to set

                 YOUR TUTTI FRUIT ICE CREAM IS READY TO EAT

Kesar Pista Ice Cream

Ingredient:

• Base ice cream
• 2 table spoon Pieces of pista
• 1 cup Cream 6 drops Saffron essence
• 1 Pinch saffron
• 1/4 tea spoon Yellow colour
• 1/2 tea spoon hot milk 

Method:

• churn the base ice cream, colour ,essence and cream 
• Melt saffron in hot milk and add into the base churn for 15mins
• Sprinkle pista pieces on it
• Then pour into a airtight container and keep in the freezer to set .  

                  YOUR KESAR PISTA ICE CREAM IS READY TO EAT

Vanilla Ice Cream with Chocolate Sauce

Ingredient for sauce:

• 3 table spoon coco powder
• 1 table spoon corn flour
• 6 table spoon sugar
• 1 table spoon butter or ghee
• 6 drops of vanilla essence 
• 1 small cup water
• 1/2 table spoon drinking chocolate

Method:

• Mix coco powder, corn flour, sugar, water and drinking chocolate
• Heat it on a slow flame stir it and switch off the gas when it becomes thick
• Then add butter and essence in it let it cool
• pour this sauce on the ice cream while serving.You can use this sauce for chocolate ice cream too

                    YOUR VANILLA ICE CREAM- WITH CHOCOLATE SAUCE IS READY TO EAT

Vanilla Ice Cream

Ingredients

• Base ice cream 
• 1/4 teaspoon Vanilla essence
• 1 cup Cream

Method:

• Cut the base ice cream into pieces and add essence and churn it
• Then add cream little-little and churn it for 15 mins
• Pour into a airtight container keep in the freezer to set.

                                         YOUR VANILLA ICE CREAM IS READY TO EAT

Ice Cream Base

Ingredients:

• 1/2 Liter milk
• 11/2 tablespoon Corn flour
• 1  1/2 tablespoon Milk powder
• 1 1/2 table spoon GMS powder
• 1/4 teaspoon Stabilizer
• 8 to 10 tablespoon Sugar       

METHOD:

• Boil 1/4 liter milk 
• Add sugar in it and stir it
• Add all powder in the remaining milk
• On 1st boil add this mixture in it
• After 2 or 3 boil switch of the gas
• keep stirring properly and cream should not from it 
• After it is cool then keep it in the pre-setted freeze 
• It can be store for one month

                                       YOUR BASE  ICE CREAM