15 Proven Recipes to most Desirable & Delicious Ice Creams.

15 Proven Recipes to most Desirable & Delicious Ice Creams. viaindiankitchen.com/2020/07/ice-cream.html

Synopsis: 15 Homemade Ice Recipes, There are plenty of ways to make Ice Cream at home its easy to make and classy to serve. The best thing is you can change the recipe according to your taste and have the freedom to do experiments.

Making Ice Cream Ice cream has always been a great favorite with both children and adults. It is light and refreshing and has a wonderful creamy texture. Ice cream can be made in a great variety of flavors, from old favorites such as strawberry and chocolate to new ones such as honey and cashew nuts. Ice creams are also perfect by utilizing seasoned fruits.

Ice cream is considered as one of the most popular desserts around the world.

In India, there are many ice cream parlors and a growing number of Indian dairy farms are producing their own ice cream which they supply to farm shops, tea rooms, and other retail outlets.

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Perhaps the biggest growth in interest in ice cream, however, is the number of people who want to make their own homemade ice cream. This is where ice cream recipes are brilliant and once you start to make your own ice cream, it is easy to become addicted!

You begin to realize just how much fun it is to make your own ice cream from scratch, how many flavors you can conjure up, and how many different ways there are to serve it – from sundaes to sandwiches!

Ice Cream Making Principles The principle of making ice cream is the same as for sorbet: a solution containing a specific amount of sugar is frozen against the inside of a metal bowl.

It is important that the amount of sugar is correct since it is the sugar density that determines the freezing capacity of the solution.

Too much sugar and the ice cream solution will not freeze. Insufficient sugar and it will freeze solidly like ice. As the solution i.e. fine egg custard, freezes into tiny crystals against the metal bowl, they are stirred back into the unfrozen custard until it thickens gradually into a smooth cream.

Ice Cream Making Tips 1. If you are investing in an electric ice cream maker, spend as much as you can afford.

2. A light sugar syrup freezes into hard ice; a syrup containing too much sugar does not freeze at all. Therefore, it is important to use the correct amount of sugar so that ice cream will freeze into a soft consistency.

3. Alcohol does not freeze, so do not be tempted to add more than is stated in a recipe.

4. When using acidic fruits, avoid contact with bare metals other than stainless steel and those coated with enamel.

5. Stainless steel and enamel bowls are good conductors of heat and cold, and therefore hasten the freezing of ices and sorbets. Plastic and glass bowls have the opposite effects.

6. If using an electric ice cream maker, allow 25-40 minutes to freeze 1-liter ice cream, depending on the model.

7. Ices should be stored in covered plastic containers in the ice-making compartment of the refrigerator. If stored in the deep freeze, they will harden beyond use.

8. If ices and sorbet become too hard to serve, leave them at room temperature for 20-30 minutes before serving.

9. Homemade ices and sorbets are best eaten on the day they are made, or soon after, as they have a tendency to harden if kept for longer length of time.

10. If you need to transport ice cream or sorbet any distance, wrap the container first in a wet newspaper and pack with plenty of ice to keep it firm.

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Ice Cream Making Recipes Vanilla Ice Cream Ingredients for Vanilla Ice Cream: Milk - 2 cup Milk powder - 1/2 cup Vanilla essence - 1/2 teaspoon Sugar - 1/4 cup Cornflour - 1 tsp Gelatin - 1/2 tsp Butter - 1 teaspoon

Preparation Method for Vanilla Ice Cream: Boil 1 cup of milk.

In another 1 cup of milk add milk powder, gelatin, sugar, and cornflour.

Put that mixture in the boiling milk, cook for 2 minutes, remove from the fire.

Cool it and bring it to the room temperature, add butter and vanilla essence.

Pour it into a container with a tight lid and keep in the freezer till it is semi-set.

When semi-set take out and put in the mixer, churn a little and again freeze.

Enjoy chilled and creamy vanilla ice-cream.

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Blackberry Ice Cream Ingredients for Blackberry Ice Cream: Blackberries - 2 cups Sugar - 1/2 cup Water - 1/2 cup Whipping cream - 1 cup

Preparation Method for Blackberry Ice Cream: Cook berries and 1/2 cup of water in a pan on low heat until soft.

Cool and mash the berries with fingers and strain through cheesecloth.

Squeeze pulp to extract the remaining juice and pour berry juice into a saucepan.

Add the same amount of sugar to berry juice, i.e .. (1 cup sugar: 1 cup berry juice).

Cook it well over low heat, stirring occasionally, until sugar dissolves completely.

Increase the heat and boil the syrup for 2 minutes, cool completely, and add cream.

Refrigerate till semi-set, take out and churn in the mixer and freeze in a covered container.

Garnish with fresh berries.

Enjoy chilled and creamy blackberry ice-cream.

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Chocolate Ice Cream Ingredients for Chocolate Ice Cream: Chocolate - 2 Squares Sugar - 1/2 cup Evaporated milk - 3 cup Vanilla - 1 teaspoon Salt - A pinch

Preparation for Method for Chocolate Ice Cream: Scald the milk.

Dissolve the sugar in 1 cup of the scalded milk.

By stirring constantly pour the milk mixture and sugar slowly over the melted chocolate.

Add rest of the milk, salt and vanilla essence and freeze till semi-solid.

Take out from the freezer and churn in the mixer, then again put in the freezer.

Enjoy chilled and creamy chocolate ice-cream.

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Mango Ice Cream Ingredients for Mango Ice Cream: Milk - 1/2 liter Milk Powder - 3 tablespoon Sugar - 1/4 cup Agar-Agar Powder - 1/4 teaspoon Custard Powder - 1/2 teaspoon Mango Pulp - 1/2 cup

Preparation Method for Mango Ice-Cream: Take milk in a deep pan and continue to boil the milk until it reaches half of the quantity taken.

Then add sugar and continue to boil till the sugar dissolves completely.

Add custard powder and boil for a moment.

Then add agar-agar powder, stir well to blend, and then remove from heat.

Cool and add powdered milk along with mango pulp.

Shift the mixture into a baking pan and blend it well, then allow the mixture to semi-set freeze.

Once done, bring out from the freezer and beat the mixture till its smooth, covet it with foil and then freeze again.

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Peach Ice Cream Ingredients for Peach Ice Cream: Peach - 3 cup Milk - 2 cup Cream - 1 cup Orange juice - 3 tablespoon Lemon juice - 3 tablespoon Sugar - 1 cup Vanilla - 1 teaspoon

Preparation Method for Peach Ice Cream: Cook peaches and 1/2 cup of water in a pan on low heat until soft.

Cool and mash the peaches with fingers and add all juices, sugar, and vanilla.

Keep it aside for three hours at room temperature.

Mix with milk and cream and pour into an ice cream maker and freeze.

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Pista Ice cream Ingredients for Pista Ice cream: Milk - 2 cup Cream - 1 cup Sugar - 1/4 cup Corn flour - 2 tablespoons Vanilla essence - 1 teaspoon Yellow colour - 2 drops Green colour - 2 drops Crushed pistachios - 2 tablespoon

Preparation Method for Pista Ice cream: Boil milk and add cornstarch dissolved in little water and cook till thick.

Add sugar, remove from the fire and cool it to room temperature.

Add vanilla essence and colors in it and beat it well for 5 minutes.

Add cream and keep it in the refrigerator for 1 hour or till it is semi-set.

Beat it again and add crushed pistachios in it, now again put in the freezer.

Enjoy chilled and creamy pista ice-cream.

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Strawberry Ice Cream Ingredients for Strawberry Ice Cream: Strawberry - 3 cup Cream - 2 cup Sugar - 1/2 cup Strawberry essence - 1/2 teaspoon

Preparation Method for Strawberry Ice Cream: Boil strawberries with little water till tender, cool, and then blend to make a puree.

Mix sugar in Pureed Strawberry, then beat in cream.

Add Strawberry essence and beat thoroughly.

Pour the mixture to a baking pan covered with foil and freeze until set.

Vanilla Custard Ice Cream Ingredients for Vanilla Custard Ice Cream: Milk - 2 cups 9/19

Cream - 3 cup Sugar - 1 1/2 cup Custard Powder - 1 tablespoon Vanilla essence - 1 tablespoon

Preparation Method for Vanilla Custard Ice Cream: In 1/4 cup of milk add the custard and mix well to blend, then keep aside.

Heat the rest of the milk and sugar together till it reduced to 2/3 rd.

Add the custard mixture and bring to a boil again, simmer for 1 minute.

Remove from the heat and let it cool to room temperature, add vanilla essence.

Pour the mixture into a container with a tight lid and freeze till almost set.

Take out and whip up with a hand beater and place back into the freezer again.

Make sure that the lid is always tightly shut, as this avoids crystals from forming.

When it is almost set, whip one more time and place it back in the freezer.

Enjoy chilled and creamy vanilla ice-cream.

Almond Ice Cream Ingredients for Almond Ice Cream: 10/19

1/4 cup blanched almonds 2 cups of milk 2/3 cup heavy cream 3 egg yolks 1/2 cup sugar

Preparation Method for Almond Ice Cream: Reduce the almonds to a powder.

Then add heavy cream along with milk and together to blend well. In a saucepan, heat the almond mixture till it boils.

Remove from heat and reserve.

Then in a bowl, beat the egg yolks with sugar until it turns fluffy and light.

Once done add the almond mixture and mix very well with a wooden spoon until it blends together nicely.

Return the mixture to the saucepan and stir the custard over medium heat until it thickens and coats the back of the spoon, do not boil.

Into a clean bowl strain the custard and refrigerate until cold.

According to the Ice Cream Makers instructions on the machine, process the custard and then transfer to a covered container and freeze until firm.

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Cocoa Ice Cream Ingredients for Cocoa Ice Cream: 4 egg yolks, lightly beaten 1 cup of sugar 2 cups table cream (18% milkfat) 1 1/2 cups milk 1/2 cup cocoa powder (sifted) 2 tsp pure vanilla extract

Preparation Method for Cocoa Ice Cream: Beat egg yolks lightly.

Beat in sugar. Heat the cream/milk on the stove, while still on stove beat in the cocoa powder to blend well with other ingredients.

Heat cream/milk/cocoa mix until steaming.

Stir into egg/sugar mix.

Add vanilla extract. Cool.

Freeze in ice cream maker.

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Coconut Ice Cream Ingredients for Coconut Ice Cream: 1 1/2 pint (840ml) milk 8 oz (225g) desiccated coconut 6 egg yolks 6 oz (170g) caster sugar

Preparation Method for Coconut Ice Cream: Bring the milk to boil in a saucepan and stir in the desiccated coconut. Set the mixture aside to infuse for at least 1 hour, then strain it through a fine sieve, pressing the coconut to extract most of the flavor.

Then in a bowl add the egg yolks with sugar and beat until the mixture turns pale and leaves a trail when the beaters are removed. Once done gradually beat in the coconut flavored milk to blend.

Return the mixture to the pan and cook it over very low heat, or cook it in the top of a double boiler, stirring constantly until the custard sticks to the back of a wooden spoon.

Remove the custard from the flame to cool, stirring it from time to time to prevent a layer forming.

And still-freeze, vigorously whisking the partly frozen ice at least once during the entire freezing process.

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Pineapple Ice Cream Ingredients for Pineapple Ice Cream: 3/4 cup Sugar 2 cups of Water 1 lemon 2 cups of crushed, fresh pineapple 1 1/4 cups of double cream 2 eggs white

Preparation Method for Pineapple Ice Cream: Take water, add sugar and heat over medium flame till the sugar dissolves completely.

Then boil rapidly for five minutes after adding the finely grated lemon rind. leave thoroughly cooled.

Combine the pineapple and lemon juice with an equal amount of syrup.

Whisk the cream until it thickens. Carefully fold into the fruit purĂŠe.

Whisk egg whites until stiff but not dry. Gently fold into the fruit.

Pour mixture into a plastic box, cover the box with lid and freeze. Make sure to whisk well after 1-2 hours. Then Return to freeze till firm.

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Coffee Ice Cream Ingredients for Coffee Ice Cream: 6 fl oz (170ml) boiling water 4 tablespoons finely ground fresh coffee 6 eggs yolks 8 oz (225g) soft light brown sugar 1 pint (560ml) milk

Preparation Method for Coffee Ice Cream: Use the water and coffee to make fresh filter coffee, or pour the water on to the coffee, infuse for a few minutes, then strain Take a bowl and mix the egg yolk with sugar. Then whisk until the mixture turns pale and leaves a trail behind when the beaters are removed. Whisk in the coffee and milk.

Cook the custard carefully in a heavy saucepan over low heat, or cook it in the top of a double boiler, stirring constantly until it coats the back of a wooden spoon.

Them remove it from flame and keep it aside to cool, make sure to stir it at regular intervals to prevent a layer forming.

Freeze by vigorously whisking the partially frozen ice at least once during the entire 15/19

freezing process.

Caramel Ice Cream Ingredients for Caramel Ice Cream: 60 ml / 4 tbsp sugar 75 ml / 6 tbsp water 2 egg yolks 1/4 cups / 300ml double cream

Preparation Method for Caramel Ice Cream: Place sugar and a third of the water in a heavy-based saucepan. Keep stirring over a medium flame until the sugar is completely dissolved. Raise the heat, boil rapidly until brown in color and add the remaining water.

Whisk the yolks until thick. Slowly pour on the hot caramel and continue whisking until the mixture is thick and cold Whisk the cream until it is just beginning to thicken carefully fold into the eggs and

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caramel.

Pour mixture into a box, cover, and freeze for 1-2 hours. Whisk well and return to the freezer until firm.

Banana Ice Cream with peanut butter Ingredients for Banana Ice Cream: Bananas (Ripped): 3 large size Peanuts (roasted): As desired for topping Sea salt: As desired to taste Vanilla extract: Âźtps Peanut butter (natural): 3tps Cinnamon: very tiny dash

Preparation Method for Banana Ice Cream: Freeze bananas for 1-2 hours by cutting them into small chunks.

Put solid chunks into the blender to blend bananas to make them creamy and smooth.

The process of blending might take several minutes and periodic adjustments or pauses to done with perfection.

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It may produce big noise until bananas will be solid enough.

Within a few minutes of the blending process, you will notice ice-creamy, yummy, creamy, and thick mixture.

Add cinnamon, peanut butter, sea salt, vanilla extract, and any other dry fruit you would love to add in your recipe.

Blend it more to get all ingredients mixed properly.

You can serve immediately.

For decoration purposes, you can top it with roasted crushed peanuts and peanut butter.

Be a part of our healthy eating family at viaindiankitchen.com and you are most welcome to share your recipes and healthy cooking tips & tricks at contact@viaindiankitchen.com.

Read More:

Simple and Easy Tips on How To Make Ice Cream Without an Ice Cream Maker.

How to make Ice Creams at Home.

1. Method 1 Using hands: 2. Method 2 Using Rolling Technique with rock salt: 3. Method 3 Using Ice Cream Maker:

Selecting Ingredients for Ice Cream.

Tips on How To Add Interesting Extras To Homemade Ice Cream.

1. Adding solid extras In Ice Cream Recipes: 2. Adding liquid or powder extras In Ice Cream Recopies:

Ingredients Measuring Guide

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