Badam Kesar Kulfi

Badam Kesar Kulfi

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INGREDIENTS

200 ml full cream ( I used Amul brand)
500 ml boiled milk
4 tbsp milk powder
3 tbsp almond powder (take 12 almonds grind them into a processor until powdered)
1 t/s fresh cardamom powder
12 to 14 almonds crushed
1 tbsp kesar (saffron) essence
a pinch of salt
8 tbsp organic sugar/ sugar/brown sugar
few rose petals Or dried rose petals

INSTRUCTIONS

• Combine milk and full cream into a broad bottomed saucepan. Place on low heat.
• Once it starts bubbling Or reaches boiling point. Add crushed almonds, cardamom powder, almond powder, milk powder and organic sugar. Keep stirring continuously else it might stick to the bottom.
• Add rose petals and salt. Stir again nicely.
• Cook for 2 t0 3 mins more Or until mixture is creamy and slightly thicker.
• Allow the mixture to cool. Pour into kulfi molds Or desired molds. Freeze them upto 3 hours Or until firm.
• Unmold the kulfi and serve with rose syrup, falooda and roasted almonds.

Notes

• You can add cashews, walnuts any kind of nuts you like.
• You can use milkmaid instead of sugar.
• Also evaporated milk can be used to make it creamier and richer.

SOURCE: http://www.flavorsofmumbai.com/almond-kulfi/
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Chocolate Semi Freddo

Chocolate Semi Freddo

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INGREDIENTS

1 ⁄ 2  cup heavy cream
1 tablespoon instant coffee, powdered
2 tablespoons cocoa, preferably Dutch cocoa
4 tablespoons sugar, superfine

INSTRUCTIONS

• Pour cream into a bowl and beat with a whisk or an egg beater, adding coffee, cocoa, and sugar while beating, until cream is softly peaked but not stiff.
• With a tablespoon stir in rum.
• Refrigerate or freeze until ready to serve. If frozen, let it soften a little before serving.

ADAPTED FROM: http://www.food.com/recipe/cream-with- coffee-and- chocolate-eggless-semifreddo- 382472
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Simple Vanilla Ice Cream

Simple Vanilla Ice Cream

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INGREDIENTS

½ a 397g can sweetened condensed milk
600ml pot double cream
1 tsp vanilla extract

INSTRUCTIONS

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.

SOURCE: http://www.bbcgoodfood.com/recipes/741636/nochurn-ice- cream
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Icy Melon Granita

Icy Melon Granita

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INGREDIENTS

250g caster sugar
2 ripe melons
juice of 1½ lemons, or to taste

INSTRUCTIONS

• Bring 250ml water up to the boil then pull it off the heat and add the sugar. Stir until the sugar has dissolved then set aside to cool.
• It’s important to capture every bit of juice from the melons. Halve the melons and scoop out the seeds. Scoop the flesh out with a tablespoon into a bowl. Set a sieve over the bowl and put all the juice that’s collected into the sieve, along with the seeds and the fibres round them. Press the seeds lightly to extract more juice.
• Whizz the melon flesh and all the juice you’ve collected in a food processor. Push it through a sieve. Combine the purée with the sugar syrup and the juice of one of the lemons. Taste. You’ll probably need the juice of the other half lemon, but you don’t want to spoil the delicate taste of the melon so don’t go too far – add, stir and taste as you go.
• Put into a shallow container and place in the freezer. Fork through the mixture every so often to create icy shards.
• Serve just as it is, in little glasses.

ADAPTED FROM: http://www.telegraph.co.uk/foodanddrink/recipes/11811509/Melon-granita.html
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Peach Sorbet

Peach Sorbet

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INGREDIENTS

6 fresh peaches
1/2 cup of sugar
Juice from half a lemon
Healthy pinch of salt

METHOD

• Peel and slice the peaches. Freeze until they are firm.
• In a food processor, add frozen peaches, sugar, salt, and lemon juice and blend until creamy.
• Serve immediately as soft serve or transfer to a loaf pan and freeze (up to three days).

SOURCE: http://www.servedfromscratch.com/4-ingredient- peach-sorbet/
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Vegan “Ice Cream”

Vegan “Ice Cream”

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INGREDIENTS

1 peeled and chopped ripe banana
1 tablespoon sliced almonds

INSTRUCTIONS

• Freeze banana. Puree in a food processor. Top with almonds.

SOURCE: http://www.marthastewart.com/1050610/vegan-ice- cream
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No-churn Coconut Ice Cream

No-churn Coconut Ice Cream

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INGREDIENTS

60 ml cold heavy cream (1/2 cup)
100 grams sweetened condensed milk (about ¼ can)
100 grams coconut cream
Toasted dessicated coconut, to serve (optional)

INSTRUCTIONS

• Chill a mixing bowl in the refrigerator for at least 15 minutes. Pour in the cream and using an electric mixer, whip on high speed until stiff peaks are formed, checking every now and then to make sure you don't overwhip.
• Add in the condensed milk and coconut cream and mix in gently with a spatula.
• Transfer the mixture into a container and freeze overnight before serving with toasted dessicated coconut.

SOURCE: http://www.foodiebaker.com/3-ingredient- no-churn- coconut-ice- cream/
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