Summer exotica

Summer exotica

Food Fix

Summer exotica

Gulkand ice cream with nuts

Ingredients: 1 tin condensed milk, 400g fresh cream, ¼ + ½ litre boiled milk, 3tbsp corn flour, 200g gulkand (readily available outside),  ½ tsp almond essence (optional), assorted nuts –  roasted and cut into flakes (almonds, cashews and pistachios) 

Method: In ¼ litre milk mix the corn flour and keep aside. Then boil the remaining ½ litre milk. To this, add the corn flour mixture. Boil till the mix thickens, remove from flame and cool. When cool add the condensed milk and blend well (preferably in a blender). 

Remove and freeze in an ice cream container. After 12 to 15 hours, remove and beat it. Now add fresh cream and beat it once more till well blended. Pour into ice cream container and mix in the gulkand, nuts and essence. 

Mix well and refreeze it for another 8 hours. Garnish with some gulkand and almond flakes and then serve.

Biscuit and cookie ice cream

Ingredients: 300g cream (well beaten), ½ tin condensed milk, 1 small packet biscuits (break into pieces and keep side), 1tsp liquid glucose (optional), 2tbsp leaped Nestle milk powder, 1tbsp level corn flour powder, ¾ litre boiled milk (divide it into 2 parts and keep aside), 2tbsp chocolate syrup (available at leading department stores), 2tbsp cocoa, 70g dark cooking chocolate

Method: In first part of the milk, dissolve corn flour, milk powder, and cocoa powder. Mix well and keep aside. In the second part of the milk, put broken pieces of the cooking chocolate and dissolve. Mix both these milk portions and heat over a low flame, stir continuously taking care not to let it burn. 

Remove from flame and add milkmaid, liquid glucose and chocolate syrup. Freeze for 8-10 hours then remove and beat again. Mix in the cream, add the Oreo chocolate biscuit pieces. Mix well and refreeze it. Garnish it with 1 biscuit and serve.

Lychee ice cream

Ingredients: 1 tin condensed milk, ¾ litre boiled milk, 2tbsp corn flour, 3-4tbsp sugar, 4tbsp lychee concentrate syrup*, 1 big tin canned lychees, 600g fresh cream (well beaten), roasted cashew nuts and lychee pieces for garnishing.

To make lychee syrup: Take 1 cup of lychee syrup from the tin, and add 1tbsp corn flour to it, and mix. Heat this syrup till it becomes thick. Cool and use as required.

Method: In ¼ litre milk, dissolve the corn flour and keep aside. Heat the rest of the milk and dissolve the sugar in it. Now add the corn flour and milk mixture and thicken the milk, stir continuously. Remove from the flame and cool. Take ¾th of the lychee pieces and run them in a blender. 

Add the condensed milk and blend. Add the thickened milk and beat it again. Remove and transfer to an ice cream container and freeze for 8-10 hours. Melt this and blend once again. To this add fresh cream. 

Mix well and refreeze for 8-10 hours. Garnish and serve with lychee pieces, lychee sauce, and roasted cashew nuts.

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