Ice cream's 4 U................

vanilla ice cream

½ quart Milk
6 large Egg yolks
½ pounds Sugar
½ quart Cream, heavy
1 each Bean, vanilla

Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk. Brink the milk to a boil and remove from heat. In a stainless bowl, whip the egg yolks and sugar until foamy. Strain the milk into the egg mixture. Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula. Remove the bowl from the double-boiler and add heavy cream. Place the mixture in a refrigerator until cold. Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff.


Butterscotch ice cream
6 Servings
3 tablespoon Butter or margarine
½ cup Brown sugar
1 cup Milk
1 ½ tablespoon Cornstarch
2 tablespoon Cold milk
1 pinch Salt
¼ teaspoon Vanilla
1 cup Heavy cream; whipped

Heat butter and sugar in top of double boiler until butter is melted and well blended with sugar. Add 1 cup milk and heat to boiling.
Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar mixture.
Add salt and cook, stirring constantly, until thickened. Cool and add vanilla. Fold in whipped cream.
Turn into refrigerator tray.
Freeze to a mush.
Remove to chilled bowl and beat quickly but thoroughly with rotary beater until smooth and fluffy.
Return to tray and freeze.

Simple Ice-cream sunday

Hey guys dont you get bored eating same old sweet dish and desserts???? If the answer is yes then the next time u call guests at home do try this simple Ice-cream sundae . Am sure they will get delighted

Ingrediants:
1. 2 cups of chopped fruits (apple, orange, banana, papaya, mango, pineapple,pomegranate/u can use any fruits that are avilable)
2. 2 scoops(vanilla/butter scotch/mango/pista/ chocolate any ice cream u like)
3. Cake scrumbled( see the recipe i have posted for cake)
4. Cherry
5. coffee(optional)
Procedure:
1. In a tall glass first put cake soaked in coffee water
2. Now put a layer of icecream
3. Add to it a layer of fresh fruits
4. repeat to fill the glass
5. on the top place the cherry
6. Serve chilled

White Chocolate Ice cream...

Ingredients

200g white chocolate, broken into pieces
1 tin 39g Sweetened Condensed Milk, chilled
2 ½ cups or 600ml liquid whipping cream, chilled
2 teaspoons vanilla powder
Zest of 1 small lemon
1 cup or 200g glazed dried fruits


Preparation:


Carefully melt the chocolate in a bowl over hot water, remove and set aside to cool slightly.
Combine Sweetened Condensed Milk, liquid cream and vanilla powder in a bowl of electric mixer. Beat over medium high speed for 10 minutes or until thick and creamy.
Carefully fold in the melted chocolate, lemon zest and the dried fruits.
Pour the mixture into foil lined 12 cm x 23 cm loaf pan. Cover with cling film and freeze for at least 12 hours until set.
Cut into slices to serve.

Chocolate Sundaes

Ingredients: 4 scoops of vanilla and chocolate ice-cream each
2 ripe bananas, sliced
Fresh cream
Almond sliced

For the sauce
¼ cup light brown sugar
½ cup golden syrup
3 tbsp coffee powder
1tsp ground cinnamon
5 ounces chocolate, chopped
1/3 cup fresh cream

Method:
To make the sauce, put sugar, syrup, coffee and cinnamon in a pan.
Bring to a boil, and then cook further for about five minutes, stirring the mixture continuously.
Turn off the heat and let the sauce cool.
Fill each glass with a scoop of vanilla and another of chocolate ice-cream.
Sprinkle the sliced bananas on the ice-cream.
Pour the warm sauce onto the bananas, and then top each sundae with a swirl of fresh cream.
Sprinkle almond on the cream and serve immediately

Vanilla Ice Cream Custard Recipe -8 Point

Serves: 6
Fibre 0 g, protein 3.8 g, fat 34 g
Calories/serving: 361
WW Points per serving: 8
* 1 500 ml cream
* 4 egg yolks
* 1/2 vanilla pod, slit open and scarped
* 5 tablespoon granular sugar substitute
1. Heat the cream in a heavy-based saucepan over low heat. Whisk in one egg yolk at a time. Add the vanilla pod scrapings and whisk until the custard begins to thicken. Remove from the heat and cool.
2. Beat one tablespoon of the sugar substitute at a time into the cooled custard.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instruction.
4. The cusard can be refrigerated and used as a delicious, rich dessert, or you could whisk in a tablespoon of brandy or brandy flavoring and serve it over berries.

FRUIT AND NUT CHOCOLATE BAR

The proportions mentioned are not exact. You can add whatever you want, and in any proportion. This is very approximate.

INGREDIENTS

dry prunes- roughly chopped- 5-6
dry mangoes-roughly chopped- 5-6
almonds- 1/2 cup
pistachio- 1/4 cup
dry banana chips- 1/2 cup
dried apricots- 6-7
cashew-a handfull
dry cereal (any flavour can be added. i added the rasin and bran cereal)
semi sweet chocolate chip- 2cups
butter- 1 tbsp

METHOD
• Roughly chop the prunes and the dry mango.

• Add all the other dry fruits along with the cereal in a food processor and simply pulse for a few mins. Do not powder. There should be pieces of the dry fruits. You can even just chop the fruits individually.

• Melt the chocolate over a double boiler.

• One it has completely melted add the butter. Stir in all the fruits. Mix.

• Line a 13 x 7 baking dish with cling foil.

• Spread the mixture evenly and leave it to set.

• Once cooled down,mark squares with a knife. Refrigerate.

• Store in the refrigerator or outside if its not too hot.

enjoy it any time.

ice cream's.....

ice cream
...
eggs(safaidi sirf) 4
sugar 1 cup
cream (packets) 2
mangoes/cheeko =jo bhee falvour rakhna ho


beater mai andey ki safaidi ko itna beat kar lo ka woh jhaag

jaisa lagney lagey ....isee tarahn ek ek kar ka sab cheezian daltey jayoo
sugar/ phir beat karoo phir cream phir mangoes ....akhir mai isey freezer mai rakh

do 2 gahntey ka liyee...2 , dahi ghantey baad isey phir beat kar lo ... or over

night rakh do agley din khayoo ...agley din isliyee ka dubara beat kar ka usey

10/12 ghntey ka liyee phir rakhna partahia freezer ma ...
mai nai bani hia kayee dafa ...ager sahi tarhn sai andey beat hoi to achi soft

banye gee warna kharb ho jayee gee to andey sahi sai beat karna ...

pistachio icecream


well here in usa iv tried an icecream which totally tastes of pakistani icecream.s
ingredient
whipped cream....1 1/2 box/plain
condensed milk...1can
custard....one bowl(preferencly vanilla flavor)
pistachio........crushed 1/2 bowl

recipe
make thick custard in which there is less milk n more custard.its like thick paste.dont add sugar in custard.take abig bowl.add whipped cream.mix it properly wid spoon or hand beater.put c ondensed milk n custard in it n den again beat it alot.now add pistachios in it n put in a box covering it.freeze it 4 about 7 hours.
serve chilled
like this u can make different flavors by adding flavored custard or adding f
lavor in the plain custard.

Coffee Ice-cream

Ingredients:
Evaporated milk 1 tin
Condensed milk 1 tin
Egg whites 2
Fresh cream 600 gms
Coffee 1 tsp

Method:
1. Keep evaporated milk in freezer for 1 hour so that it is chilled.
2. Hard beat egg whites.
3. Hard beat fresh cream.
4. Beat evaporated milk untill it turns fluffy, add condensed milk and beat well.
5. Beat coffee with few drops of water and 1 tsp icing sugar.Mix well in evaporated milk mixture.
6.Keep in freezer for 16-18 hours in an air tight bowl.Don't freeze it more than 24 hours.

Mango Soft Scoop Ice-cream

Ingredients:
Evaporated milk 1 tin
Condensed milk 1 tin
Egg whites 2
Fresh cream 600 gms
Mango pulp of 3 mangoes or to taste

Method:
1. Keep evaporated milk in freezer for 1 hour so that it is chilled.
2. Hard beat egg whites.
3. Hard beat fresh cream.
4. Beat evaporated milk untill it turns fluffy, add condensed milk and beat well.
5. Add beaten egg whites and cream in this mixture.
6. Add mango pulp in this mixture.
7. Keep in freezer for 16-18 hours in an air tight bowl.Don't freeze it more than 24 hours.


Hope u'll like this recipe. U can use other fruits pulp instead of mango like banana, cheekoo, strawberries or any other soft fruit.

Mocha IceCream

Ingredients

1 1/4 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/4 cup melted butter
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
2/3 cup chocolate syrup
2 tablespoons instant coffee
1 teaspoon hot water
1 cup whipping cream, whipped

Method

In a small bowl, combine crumbs, sugar and margarine. In buttered
9" springform pan or 13x9" baking dish, pat crumbs firmly on bottom
and up sides of pan. Chill. In large mixer bowl, beat cream cheese
until fluffy, add sweetened condensed milk and syrup. In small
bowl, dissolve coffee in hot water; add to milk. Mix well. Fold in
whipped cream. Pour into pan. Cover. Freeze 6 hours or until firm.
Leftovers to freezer.

also try this

Ingredients:
Evaporated milk 1 tin
Condensed milk 1 tin
Egg whites 2
Fresh cream 600 gms
Coffee 1 tsp

Method:
1. Keep evaporated milk in freezer for 1 hour so that it is chilled.
2. Hard beat egg whites.
3. Hard beat fresh cream.
4. Beat evaporated milk untill it turns fluffy, add condensed milk and beat well.
5. Beat coffee with few drops of water and 1 tsp icing sugar.Mix well in evaporated milk mixture.
6.Keep in freezer for 16-18 hours in an air tight bowl.Don't freeze it more than 24 hours.

Mocca

Ingredients:
Evaporated milk 1 tin
Condensed milk 1 tin
Egg whites 2
Fresh cream 600 gms
Coffee 2 tsp
coco powder 1 tsp

Method:
1. Keep evaporated milk in freezer for 1 hour so that it is chilled.
2. Hard beat egg whites.
3. Hard beat fresh cream.
4. Beat evaporated milk untill it turns fluffy, add condensed milk and beat well.
5. Beat coffee with few drops of water and 1 tsp icing sugar.Also add coco powder after beating well.Mix well in evaporated milk mixture.
6.Keep in freezer for 16-18 hours in an air tight bowl.Don't freeze it more than 24 hours.


require dip recipe
well.. try this too..

take 1/2 cup on mayonese..
add 1 Table spoon Lemon Juice
1/2 tea-spoon tobasco Sauce
and a pinch of chat masala..

mix the ingredients thoroughly.. and have it along with Salads.. or anything else,
Tastes Good!

Coffee Icecream

Ingredients
1 can sweetened condensed milk

1 C very strong coffee liquid ( cup of a good quality, freshly
ground coffee with 1 cup of hot water and letting it steep for a
few minutes. Then strain out the coffee grounds with cheese
cloth or a coffee filter)

1/8 tsp salt
1 tsp vanilla
1 C heavy cream, whipped stiff
1 egg white, stiffly beaten

Method

Mix the ingredients together in the order listed above and stir
well. Freeze in a refrigerator tray until mushy or about 1 short
hour. Scrape bottom and sides, and beat mixture until smooth.
Return to refrigerator and freeze until firm, about 3 hours.

Raspberry Rapture Ice Cream

Serves 8
Fibre 1g, protein 3g, fat 26g
Calories/serving: 297
WWpoints per serving: 6
• 1 recipe Vanilla Ice Cream Custard
• 1/2-1 teaspoon raspberry flavouring, to taste
• 12og/4 12oz raspberries
• 2 tablespoons granular sugar substitute

1. Prepare the Vanilla Ice Cream Custard and allow to cool.
2. Mix the raspberry flavouring and framboise together.
3. Place the raspberries in a small bowl and sprinkle with sugar substitute. Add the framboise mixture and chill to allow the flavours to combine, which should take about 5 minutes.
4. Whisk the raspberry mixture into the cooling custard and cool to room temperature. Place in an ice cream maker and churn according to the manufacturer's instructions.

Coconut Macadamia Ice Cream

Serves: 8
Fibre 9.8g, protein 3.6g, fat 33.5g
Calories/serving: 352
WWpoints per serving: 7
• 1 recipe Vanilla Ice Cream Custard
• 30g/1oz grated fresh coconut, or unsweetened desiccated coconut
• 1/2 teaspoon rum essence or flavouring
• 80g/30z whole unsatted
• acadamia nuts
• 1/2 teaspoon vanilla essence
• 4 teaspoons granular sugar substitute

1. Prepare the Vanilla Ice Cream Custard and allow to cool.
2. Place the coconut in a small bowl and sprinkle with the rum essence. Stir to combine the flavours.
3. Whisk the coconut, macadamia nuts, vanilla essence and sugar substitute into the cooling custard and cool to room temperature. Place in an ice cream maker and churn according to the manufacturer's instructions.

Vanilla Ice Cream

Serves 6
Fibre 0g, protein 3.8g, fat 34.5g
Calories/serving 367
per serving: 7
• 1 recipe Ice Cream Custard
• 1 tablespoon vanilla essence

1. Prepare the Ice Cream Custard. While cooling, whisk in the vanilla essence and cool to room temperature.
2. Place in an ice cream maker and churn according to the manufacturer's instructions.

Mocha Hazelnut Ice Cream

Serves: 12
Fibre 2.8g, protein 5.5g, fat 31g
Calories/serving: 382
per serving 7
• 6 egg yolks
• 6ooml/1 pint double cream
• 30og/11oz granular sugar substitute
• 25oml8floz water
• 30g/1oz unsweetened cocoa
• 8og/302 unsweetened chocotate, chopped
• 1 tablespoon instant decaffeinated coffee granules
• 1 tablespoon vanilla essence
• 11og/4o2 hazetnuts, flopped and toasted
1. In a bowl, whisk the egg yolks, 125ml/4floz of the cream and the sugar substitute.
2. In a saucepan mix the rest of the cream, the water, cocoa, chocolate and coffee. Cook over a medium-low heat, stirring occasionally, until the chocolate has melted and the mixture has begun to simmer.
3. Slowly pour 25oml/8floz of the chocolate mixture over the egg yolks, whisking constantly, then pour the mixture back into the pan. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Remove from the heat, stir in the vanilla essence, then chill for 4 hours.
4. Pour the mixture and hazelnuts into an ice cream maker and churn according to the manufacturer's instructions.