Archive for the ‘Ice cream’ Category

Watermelon-Blackberry-Lime Popsicles!!!

Watermelon-Blackberry-Lime Popsicles!!!

I have to say…I am getting addicted to making popsicle.I don’t know what is making me crazy, the heat, the color of popsicle, the flavor or the deliciousness of every other popsicles I’m making.

It’s getting so hot every other day that I just want to eat these pretty pops for my lunch, snack and dinner. And to me there’s no harm in doing that, right..because I know what is in there. Even I don’t feel guilty handing one or two pops in a day to my little one. And the recipe is so simple and yet so refreshingly delicious.

Watermelon-Blackberry-Lime Popsicles!!!

Watermelon-Blackberry-Lime Popsicles!!!

Ingredients:

  • 4 cups of chopped watermelon
  • 8-9  frozen blackberries
  • 2 tsp lime juice
  • 2-3 tbsp honey, adjust according to your taste

Instructions:

  • Place all ingredients in a blender and puree until well blended and smooth.
  • Pour mixture into popsicle molds. Insert sticks when partially frozen and freeze until solid, preferably overnight.
  • To remove the popsicle from the mold, just run warm water around the mold and pull on the sticks to remove the pops. OR else Let the mold stand at room temperature for about 2-3 minutes and pull the sticks to unmold.
Watermelon-Blackberry-Lime Popsicles!!!

Note:

  • If using wooden ice pop sticks, soak sticks for 30 minutes in warm water before inserting into pops, this helps keep them from floating up when inserted into molds.
  • Taste for sweetness and add more honey if necessary (it should be too sweet as it will lose sweetness after freezing.)

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Mango-Pineapple Popsciles with Pomegranate seeds

Mango-Pineapple Popsciles with Pomegranate seeds

Whenever I eat Ice Popsicles, I instantly think of my grandpa, who’d use to buy these for us when we use to visit him in summer. A thought of this bring a smile on my face.

Same with mangoes Like when I eat first mangoes of the season, I instantly think of my uncle’s house where in backyard we use to spend whole afternoon eating mangoes one after another. I know I’ve so much memories associated with summer. I love summer besides the fact that it really gets unbearable because of scorching heat.

To me summer without popsicle not happening. I love to eat these pretty ice pops and if its homemade then you can control the quality of ingredients. As with anything homemade,you know what goes into your food and can customize it to suit your liking.

This popsicle recipe is so simple with just 3-4 ingredients and you can enjoy making these with your kids. I love the bright color of these pops and I can guarantee you this, it taste so good and delicious! That you can’t limit yourself to just one. Coming back to the recipe, which is just grind,  mix and freeze. Couldn’t get simpler than this!

Mango-Pineapple Popsciles with Pomegranate seeds

Mango-Pineapple Popsciles with Pomegranate seeds

Ingredients:

  • 1 big mango, skinned removed and chopped
  • 1 1/2 cup pineapple juice, adjust the amount of juice according to your mixture, you need thin consistency..it gets little thicker because of the mango flesh.
  • 2 tbsp good quality honey
  • 1 teaspoon of lime juice
  • a pinch of salt
  • 1/3 cup pomegranate seeds

 Method:

  • Combine the ingredients in a food processor or blender and blend until smooth.
  • Place ½ tablespoon of pomegranate seeds in the bottom of your popsicle molds. Press the seeds lightly and fill to the top with mango-pineapple mixture. Insert sticks and freeze until solid, preferably overnight.
  • To remove the popsicle from the mold, just run warm water around the mold and pull on the sticks to remove the pops. OR else Let the mold stand at room temperature for about 2-3 minutes and pull the sticks to unmold.
Mango-Pineapple Popsciles with Pomegranate seeds

Note:

  • If using wooden ice pop sticks, soak sticks for 30 minutes in warm water before inserting into pops, this helps keep them from floating up when inserted into molds.
  • Taste for sweetness and add more honey if necessary (it should be too sweet as it will lose sweetness after freezing.)

I love ice cream, which is no more a secret now. And if its summer, then I got the excuse to make this at home. I keep thinking of new flavors for ice cream and ice pops. I don’t know there’s something really fascinating when I see ice cream recipes on food blogs. So, this time I have decided to make this blueberry cream cheese ice cream!

The best things about this recipe is that you do not need an ice cream maker to make this decadent dessertStill the outcome will be smooth, creamy and amazingly delicious homemade ice cream..mmm…so, go ahead and try this!

Blueberry Cheesecake No-Churn Ice Cream

Recipe Adpated from: kitchensimplicity.com

For blueberry sauce:

  • 2 1/2 cups fresh blueberries
  • 1/4 cup sugar
  • 1-1/2 tsp cornstarch
  • 1 tbsp cold water
  • 1 1/2 tsp lemon juice

Ice cream:

  • 2 cups heavy cream
  • 1 can minus 3 tablespoon sweetened condensed milk
  • 6 ounce philadelphia cream cheese
  • 2 tsp vanilla

Method:

  • Combine all ingredients in a small sauce pan and bring to a boil on medium heat, keep stirring. Reduce heat and simmer for 5 minutes, until sauce thickens. Remove from heat and chill the sauce before layering.
  • For the ice cream, whip 1/2 cup of heavy cream with condensed milk until smooth. Add remaining 1 1/2 cups of heavy cream and vanilla,  whip until stiff peaks form.
  • In a ziplock container, layer the ice cream mixture and blueberry sauce and swirl. Freeze for 4-6 hours,preferably overnight.

Enjoy!

Colors of Ice pops take you back to your childhood, the time when the bell of the Ice Cream vendors push cart would get you all excited. You would wait for his usual time of arrival in your neighbourhood on a hot Indian Summer afternoon. Take the money from parents and run to the vendor, peek into the ice box and pick ice pop from riot of color going on. The dripping of melting ice, sugar and color in your mouth and hands, what a wonderful time was that.

The higher the mercury goes, the more often I feel like whipping up some frozen treats  to enjoy with family and friends. I was thinking of making some Popsicle at home since the summer started. Not only are they delicious, super pretty, and easy to make, but there’s so much room for creativity when you make them! In the heat of summer this is the best way to keep yourself hydrated and cool without even feeling guilty.

What I love about these frozen treats is that you have complete control over the ingredients and can make it as healthy as you want them to be. With all the fresh fruits in season, I can think of about a million other delicious flavors combination to make in coming months.

Watermelon-Lemon Pops

Watermelon-Lemon Pops

Ingredients:

For Watermelon-Lemon Pops:

Makes 6-8 Ice Pops

  • 3 cups chopped watermelon
  • 1 cup watermelon rind flesh(scoop out the flesh  from the rind), chopped
  • 2 teaspoon plus 1 teaspoon powdered sugar
  • 1 teaspoon plus 1/2 teaspoon lemon juice
  • 2 tablespoon water
  • pinch of salt

Method:

  • In a blender, combine the watermelon flesh with 2 teaspoon sugar, 1 teaspoon lemon juice, salt and blend until smooth. You can add a couple of tablespoon of water if needed. Transfer to a large glass measuring cup. Set aside.
  • Place the watermelon rind  with 1 teaspoon sugar, 1/2 teaspoon lemon juice, water, salt and blend until the mixture is completely smooth.
  • Pour watermelon flesh mixture into ice pop /ice cream molds, filling them three-fourths full. Freeze until partially frozen, about 1 hour.
  • Insert sticks and top with the watermelon rind mixture, filling the molds until full.
  • Freeze until ready to enjoy!
Watermelon Pops

Watermelon Pops

Ingredients:

Makes 6-8 Ice Pops

  • 3 cups chopped ripe cantaloupe
  • 2 teaspoon powdered sugar
  • 1 teaspoon lemon juice
  • 2 tablespoon water
  • pinch of salt
 Cantaloupe Pops

Cantaloupe Pops

 Cantaloupe Pops

Cantaloupe Pops

Method:

  • In a blender, combine the cantaloupe with 2 teaspoon sugar, 1 teaspoon lemon juice, salt, water and blend until smooth. Transfer to a large glass measuring cup.
  • Pour the  mixture into ice pop /ice cream molds, filling the molds until full. Freeze until partially frozen, about 1 hour.
  • Insert sticks when the pops are partially frozen.
  • freeze until ready to enjoy!!
 Cantaloupe Pops

Cantaloupe Pops

Mango Ice Cream

Posted: July 13, 2011 by incidentalcooksuman in Dessert, Ice cream
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Summer means mango season in India. Everywhere you go you will see tons of different varieties of mangoes floating around in markets. We used to visit our grandparents every year in summer and used to look forward to eating delicious mangoes picked from our backyard. Every night we all kids will try to sleep early so that we can get up as early as possible and go out and get the mangoes from backyard which are fallen down from trees. And my uncle used to keep competition between us cousins as who gets the maximum mangoes. And the whole day we will eat these fruit without eating anything else. There’s something great and wonderful to have your own picked fruit and enjoy its goodness which I can’t describe in words here.

Apart from mangoes, we used to enjoy ice creams a lot. Sometimes uncle used to make fresh homemade ice cream for us and sometimes we used to get it from ice cream vendor who used to come on cycle with a big thermal box tied behind on his back seat. We were not allowed to eat ice cream from him because everyone used to say that he might not be using good water for making them. I don’t know there were lot of speculation from where he gets his water and all. But for us it used to be the best ice creams candies ever. He always used to come in afternoons around 2 or 3 clock. See I still remember the time…good old memories..all treasured!!

Everyone in the family used to take afternoon nap at that time except my Baba (grand father). Even if he was sleeping and hears the bell of the ice cream vendors cycle…kring…kring…, Baba will get up and call the ice cream wala for us. And of course you can figure out the next…we used to sit, quietly and try to finish the candy as soon as possible before anyone gets up. But mom always finds out that we had ice cream by just looking at our lips and mouth which would be colored. 🙂 🙂

Mango Ice Cream

Mango Ice Cream

Since summer is in full swing, what better way to cherish those memories then make a wonderful Mango Ice Cream. This is the simplest and the easiest ice cream you could ever make with very less ingredients. And the result was  this AWESOME homemade Ice cream …!! So here we go…

Mango Ice Cream

Mango Ice Cream

Ingredients:

  • 2 cups mango puree
  • 1/2 can condensed milk (you can adjust according to your taste)
  • 1/2 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoon plus 1/2 teaspoon vanilla flavored custard powder
  • 1 teaspoon freshly squeezed lemon juice
Mango Ice Cream

Mango Ice Cream

Method:

  • To start with I chill the bowl I will be whipping the cream in.
  • Meanwhile, combine the custard powder with the whole milk and stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Refrigerate till needed. Or you can also use egg custard.
  • Take out your chilled bowl from fridge, mix heavy cream with condensed milk and beat the mixture until stiff peaks form.
  • Add the mango puree, lemon juice and the prepared custard. Mix gently to get a homogeneous mixture.
  • Chill the mixture thoroughly in fridge.Cover tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours.
  • If you have ice cream maker churn ice cream according to ice cream maker’s instructions within 2 hours after making the mixture.
    Or else
  • Chill the mixture thoroughly in fridge. Cover tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours. Keep the mixture in mixing bowl itself.
  • After two hours, take out the bowl from freezer and beat the same. Again, cover the ice cream with plastic wrap tightly and keep it in freezer. Repeat this step couple of more times.
  • Before completely freezing it, transfer the ice cream to a air-tight container and freeze it overnight.
  • Remove the ice cream from freezer and leave the same on counter for 5-10 minutes before serving.
  • Mango ice cream is ready to serve. Enjoy!!
Mango Ice Cream

Mango Ice Cream

Blackberry Ice cream

Posted: July 1, 2011 by incidentalcooksuman in Dessert, Ice cream
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One of my favorite ice cream of all time is from Rustoms shop which is at Churchgate in Mumbai. This parsi owned ice cream shop (KRustom, Churchgate, Mumbai) has been serving delicious ice cream for decades. It is one of those places where you can pass and never realize what a great ice cream is hiding in that shop. No Advertising…No big signage…no pretension…just wonderful ice cream.  They serve ice creams in cone, sandwiches and of course in ice cream cups.

I have discovered this place when I was in college and since then if I am around the area I will not miss a chance to have this delicious ice cream. To be frank I have only tried blackcurrant ice cream there which is mind-blowing. Since the first time and till now I don’t even try changing the flavor. I don’t know there’s something really fascinating and wonderful with this flavor, it looks so pretty and incredibly delicious. I always think of trying something different but as soon as I reach the counter and see the blackcurrant ice cream in the display… I say one blackcurrant in cone please… 🙂

It is one of those things that which once tasted cannot be topped. Anytime I hear ice cream the image and taste of this comes flashing back from memory.

Blackcurrant is actually a fruit from berries family. It is very dark in color, almost black with a shiny skin. I wanted to recreate this  ice cream at home, so I have looked for this berries here but so far didn’t find them. Recently I thought why not try making this ice cream with blackberries. Also, I have my friends visiting us for the long weekend, so I wanted to make something special for them. Hence made this wonderful and incredibly delicious ice cream.

Ingredients:

Recipe Adapted from Raspberry Ice Cream in The Perfect Scoop by David Lebovitz

  • 1  1/2 cups half-and-half
  • 1 cup sugar
  • 1 1/2 cups heavy cream
  • 4 large egg yolks
  • 2 cups strained blackberry purée (from 4 cups whole blackberries)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup black raisins

Method:

  • To start with, we need to cook down the blackberries with 2 tablespoon of sugar on medium heat, crushing the berries once in a while with the back of your ladle and cook until berries are cooked and you get to see thick liquid. Cool down a bit and pulse in a food processor and then strain them with a fine strainer pressing hard with the back of you ladle to squeeze out as much as juice possible from the berries. You need approximately about 2 cups of juice.
  • In a medium sauce pan, heat the half & half and sugar over medium low heat until the sugar dissolves.
  • While the half & half and sugar are heating, place the heavy cream in the bottom of a bowl. place a strainer above it.
  • In a separate bowl, whisk the egg yolks until pale yellow.
  • When the sugar is dissolved, remove from heat. pour a small amount ( about a 1 tablespoon) of the mixture into the eggs, whisking constantly. When  fully incorporated , whisk in the remaining sugar mixture in batches, whisk constantly. Pour the mixture back into the saucepan.
  • Heat the custard over medium low heat, whisking constantly, until it is thick enough to coat the back of a spoon. Remove from the heat and pour through the strainer into the heavy cream bowl. Stir to incorporate.
  • And add the blackberry and lemon juices and mix thoroughly.
  • Chill thoroughly in fridge.Cover tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours.
  • If you have ice cream maker churn ice cream according to ice cream maker’s instructions within 2 hours after making the mixture.

OR ELSE: If you are like me trying to make homemade ice cream without an ice cream maker then follow the steps below. Do not worry even without an ice cream maker you can make a delicious ice cream, here’s the fool proof..it’s only little bit more steps and time but as you can see the end result is worth every wait.

  • Remove custard from the refrigerator and stir with a rubber spatula. Transfer the mixture to a lock and lock container.  Wrap the container tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours.
  • Remove from the freezer and beat with a hand mixer to break up the ice crystals that are beginning to form. Cover and place back in freezer for 2 more hours.
  • Remove from the freezer and beat again with the hand mixer. The ice cream should be thick but too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again. If the ice cream has thickened properly, stir in raisins and mix with spatula. Do not beat with the hand mixer after this.

Enjoy this with your family and friends!! 

It looks so beautiful that I can’t stop taking the pictures.

Mango Kesar Kulfi

Posted: May 23, 2011 by incidentalcooksuman in Dessert, Ice cream, Indian Food
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I always thought making ice cream would be a long process and required tons of work. Because once when we were visiting our grandparents, my uncle made  vanilla ice cream in a manual ice cream maker, which took almost 2 hours for us to devour the amazing homemade ice cream. Everyone in the neighborhood was invited for this treat and we all were patiently waiting and watching every step uncle was doing. Once he was done with the process, each one of us cousins jumped on him to give us a bowl full of it. And then eating every spoon just like we never had anything like it before. It was long time ago but still I remember like the day before and those memories makes me smile.

Mango Kesar Kulfi

Mango Kesar Kulfi

I never gave a thought of making ice cream at home until I saw Mango kesar kulfi at Aipi’s blog. Her pictures, presentation and writing made me try my hands right away on the recipe. Thanks Aipi for sharing this wonderful recipe.

Kulfi or qulfi is a famous milk based frozen dessert popular through out in India.  It is similar to ice cream but more dense and creamier in taste. Recently I was having some friends over and what better dessert to serve then home-made kulfi.  I made the kulfi and it was awesome. Needless to say my friends enjoyed every bite of it.It Try it out yourself and you will know what I am talking about.

Ingredients:

  • 1, 14 ounce can, Sweetened condensed milk
  • 1, 12 ounce can, Evaporated milk
  • 1 cup half and half
  • 2 cup Mango pulp
  • 1 cup(1/2 pint) Heavy cream
  • 1/4 teaspoon cardamom powder
  •  1/2 teaspoon corn starch
  • 1/2 teaspoon Kesar, crushed
  • 1/4 cup pistachio (soaked in water for 30 minutes, peeled)
  •  1/2 cup cashews (soaked in water for 30 minutes)
  • Dixie cups for freezing

Method:

  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.Continue to whip until it forms stiff peaks. Once done, keep it aside.
  • Combine rest of the ingredients in a blender including both the nuts into a smooth mixture.
  • Gently fold in the above mango nut mixture with the heavy cream.
  • Pour in individual Dixie cups and cover it with aluminium foil and freeze for at least 7-8 hrs, preferably overnight.
  •  When you are ready to serve, place the cups under running water for few seconds and carefully remove the same. cut into big slices and place on a serving dish, garnish with chopped pistachios, kesar strands and serve!