Posts Tagged ‘ice cream’

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.)

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!

Mango Ice Cream

Posted: July 13, 2011 by incidentalcooksuman in Dessert, Ice cream
Tags: , , ,

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
Tags: , , , , , , , ,

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.

Pistachio and Chocolate Semifreddo 

Semifreddo is an italian dessert which is typically a frozen dessert like an ice cream but not compelety ice cream. It has a texture of frozen mousse because it is made by combining equal parts of ice cream and whipped cream. I had this dessert long time back in an italian restaurant and love the texture and wanted to try this at home. The best part is you can make this couple of days ahead if you are entertaining  and serve it as a dessert. Your guests will be thrilled to see something like this and will enjoy every bite by complimenting. Also, you don’t have to cook anything for making this dessert. You can make individual serving or can use any mould to freeze the same and cut in desired shapes before serving. 

Pistachio and Chocolate Semifreddo

Pistachio and Chocolate Semifreddo

Recipe Adapted from: here 

For Pistachio Semifreddo:  

Ingredients:  

  • 200 ml heavy cream
  • 1/2 cup pistachio paste
  • 2 eggs separated
  • 3Tbsp sugar

 Preparation:  

  • Line a loaf pan with parchment paper. Make sure to leave plenty of paper around the edges so that you can fold over to cover the freddo.
  • Combine egg yolks and sugar first and then add pistachio paste and mix everything well.
  • Beat in egg whites until peak forms.  In another bowl whip the cream until medium peak forms but before it loses its liquidity.
  • Combine egg yolk-pistachio mixture with egg whites and fold in lightly with the help of rubber spatula until fully incorporated.
  • Now Fold in cream with the mixture , do this gently but quickly and make sure you get a homogenous mixture.
  • Once you get the homogenous mixture, pour half of the mixture  into the prepared loaf pan.

 For Chocolate semifreddo : 

 Ingredients: 

  •  50g dark unsweetened chocolate, melted
  • 3Tbsp sugar
  • 2 eggs, separated
  • 100 ml heavy cream

 Preparation:  

  • Melt chocolate in double boiler until smooth and shiny or no longer solid. Remove from heat and continue to stir until it gets cool down. Now add egg yolks  and sugar and blend at high-speed until it incorporated completely.
  • Beat in egg whites until medium peak forms.  In another bowl whip the cream until soft peak forms but before it loses its liquidity.
  • Combine egg yolks-chocolate mixture with egg whites and fold in lightly with the help of rubber spatula until fully incorporated.
  • Now fold in cream with the mixture , do this gently but quickly and make sure you get a homogenous mixture.
  • Once you get the homogenous mixture, pour it into the prepared loaf pan on top of  pistachio freddo and then pour the remaining pistachio mixture on top of the chocolate as if you making a layer of three.
  • Fold the parchment paper on top and keep it in freezer. Freeze at least 4 to 5 hours before serving or overnight or even couple of days ahead. If you making this couple of days ahead make sure to take out before serving or else it will too hard on serving.
  • For serving remove the loaf pan from the freezer and open the parchment paper from top. Turn the semifreddo out of the loaf pan to a serving platter and remove the parchment paper. With a knife dip in hot water, slice the semifreddo into slices and garnish with some pistachio and serve.

  

Pistachio and Chocolate Semifreddo

Pistachio and Chocolate Semifreddo

 Its so refreshing!