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Here’s how to get innovative with ice creams

There’s a line from a poem that goes: ‘The only emperor is the emperor of ice cream.’ With temperatures in the city soaring each day, it’s natural to crave ice cream.url

And, if you’re the kind of person who wishes to dig into a bucket of ice cream on a regular basis, it’s advisable that you spend on the ingredients and make it at home rather than pick up expensive ones off the shelf. Here is a list of five unusual and interesting flavours you could try making at home:

Basic method to make ice cream
– Prepare your mixture, then chill over an ice bath. Meanwhile, freeze a shallow stainless steel container.
– Pour the cold mixture into the frozen pan.

– Chill for 20 minutes and check the ice cream. As the edges start to freeze, stir the mixture vigorously with a spatula or a whisk to make it smooth and creamy. Continue to freeze after whisking.
– Stir the ice cream vigorously every half an hour, about four to five times, until it’s firmly frozen. If the ice cream becomes too hard to stir, let it sit out till it’s soft enough to stir before freezing it again.
– In three hours, your ice cream should be ready to serve

Gingerale ice cream
Can’t stay away from fizzy drinks this summer? Don’t. Just give it an interesting form to beat the heat. In a bowl, whisk the eggs and sugar until it is pale. Meanwhile, mix the gingerale and cream and heat it in a heavy-bottom saucepan until it comes to a simmer. Slowly blend it into the bowl of sugar and eggs. Place your mixture in a pan and cook over low heat, whisking it until it thickens.

– 4 egg yolks
– ½ cup sugar
– 1 cup gingerale
– 1 cup heavy cream

Lime and chilli ice cream
If you and your family don’t like eggs, here’s the perfect recipe. Heat coconut milk until it comes to a simmer. Place it aside and whisk in the sugar until it dissolves. Add the lime leaves, lemon grass and chillies and keep aside for 10 minutes. Remove the lime leaves and lemongrass and whisk in the heavy cream and vanilla custard.

– 2 cups coconut milk – ½ cup sugar – 2 red chillies chopped – 8-10 lime leaves – 1 lemon grass – ½ cup heavy cream – 2 cups vanilla custard
Khatta Meetha ice cream
For a mix of two bold flavours, sweet and spicy, heat the cream, milk, mint leaves, coriander power, paprika, turmeric and salt till it comes to a simmer. Let it cool for 10 minutes. Meanwhile, whisk the sugar and eggs until pale. Add the heated and cooled mixture gradually to the sugar and eggs and whisk slowly. Pour this final mixture into a pan and heat until it thickens.

– 2 cups heavy cream
– 1 cup milk
-½ cup mint leaves
– 1/2 tsp coriander powder
-½ tsp paprika
– ½ tsp turmeric
– A pinch of salt
– 1 cup sugar
– 4 egg yolks

Dark Chocolate and walnut ice cream
Even if you try and avoid, you can never escape the ever-preferred chocolate ice cream. First, mix the custard, cocoa and sugar in half a cup of milk. Meanwhile, heat the remaining milk till it comes to a boil. Then, blend the cocoa mixture to the boiled milk and let it cool for a bit. After that, whisk in the cream and vanilla essence till the mixture thickens. Once your ice cream is ready, top it with walnuts for crunch.

– 2 ½ cups milk
– 1 tbsp custard powder
-2 tbsp dark cocoa powder u 1 cup sugar
-½ tsp vanilla essence
-1 ½ cups heavy cream
– 1 cup crushed walnuts

Kaafir lime ice cream
If you can’t stay away from oriental cuisine, here’s a cool adaptation of it. Mix the milk, cream, sugar, kaffir lime zest, sea salt, egg yolks and strips of kaffir lime leaves in a bowl. Whisk the mixture thoroughly and freeze for an hour. Then, pour the mixture into a saucepan and cook the custard over a medium heat, stirring constantly until it reaches a simmer. Strain the mixture into a bowl to discard the strips and zest.

– 2 cups milk
– 1 cup heavy cream
– 2/3rd cup sugar
– ½ tsp fresh kaafir lime zest
– 1/4th tsp sea salt
– 4 egg yolks
-4 fresh kaafir lime leaves
– Sliced kaafir lime for garnish
– Strips for lime zest for garnish

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