(R)oomie and I have been having ice-cream cravings on and off. The Magnum ice-cream ads don’t help either. I called up Amma and asked her for her ice-cream recipes and it’s been like 15 years since she made some at home and so she had to get her recipe book out. She has made tons of egg-less ice-cream for me especially when we were living in Kuwait and she had all the time to experiment with food - elaichi, pistachios, mango, plain vanilla, chocolate, you name it!
Btw just FYI I love Chocolate ice-cream with chocolate chips(belgium chocolate helps) and drizzled with chocolate syrup.
Her recipes are like her - simple and straightforward, plus point is that the ingredients are readily/easily available. I did a bit of googling for the ice-cream recipes and it seemed way too complex for me and the ice-cream maker(i didn’t want to be ‘buying’ that) was a huge turn-off. Since she had to dig out her recipe book, I decided to work on it based on my taste-buds. I remember how she used to beat up the mixture in the blender and freeze it and beat it up again, freeze and repeat till the ice-cream was smooth and creamy.
My ice-cream recipe has just 3 ingredients
*) Whipping cream - 1 Pint/473ml (Ultra pasteurized Grade A)
**) Condensed milk - 1 Can/14 Oz/396gms (@room temperature)
***) Pure Vanilla Extract - 1 Tsp
****) White food colouring - completely optional, if you like the ice-cream to have a snow-white colour add a drop or two.
Using a hand mixer, I whipped the whipping cream on high for 5-6 minutes or till whipping consistency is reached in a large glass mixing bowl. Add the condensed milk and vanilla extract (and food colouring if using) and combine. scrap the sides with a rubber spatula and combine again. DO NOT over-beat after you add the condensed milk because the cream kinda breaks up and the creamy texture is lost(trust me I tried!). Cover the mixing bowl with a plastic wrap and freeze for 1 hour.
Take out the semi-frozen mixture and beat again on medium high for 2 minutes. Make sure you scrap the sides because the sides freeze up first. Cover again with the plastic wrap and freeze for atleast 4 hours or over night.
Serve a scoop topped with some homemade cherry preserve or a topping of your choice.
As I was making the ice-cream on one side I kinda got temped to make some kulfi too. And since I was going the simple way I decided to try and use just 3 ingredients here too.
Whole Milk - 2 Cups
Sugar - 2 Tbps
Cardamom - 2 whole
Boil the milk till it reduces to less than 1/2 its quantity. You can replace this with evaporated milk too which you can find in the baking section of your grocery store. The boiling takes time and patience and needs you right by its side. Once the milk has reduced, add the sugar and mix well. Add the cardamom and let it boil for some a few more minutes to absorb the flavour. Take off heat and let it cool completely. Pour into popsicle moulds and freeze for 4 hours or overnight.
To take out the kulfi from the mould, simply dip the mould in warm water for a few second and gently pull. You can experiment with almond extract or any other flavour of your choice.
I was inspired to make cherry preserve after I saw this post at the Cilantropist. I followed the recipe to the dot. Don’t you just wish you had that cherry pitter-it took me ages & ages to get the cherries ready.
I’ve previously tried Plum Preserve, Nectarine preserve & Golden Raspberry preserve… and even some strawberry preserve!