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Quick recipes that will have you screaming for ice cream
As foodies world over celebrate ice cream month this July, we bring you some simple ways of whipping up the much-loved frozen dessert right at your home. From a no-cook mango recipe to a luxurious lavender ice cream — these recipes involve no hassles and can churn up mouth-watering ice creams.
By
migrator
migrator
Chennai
Lavender And Honey Ice Cream
Ingredients
Whipping cream: 1 ½ cups
Milk: 1 ½ cups
Honey: ½ cup
Dried culinary lavender: 2 tbsp
Frozen blueberries: ½ cup
Method
- Add the heavy cream, milk, honey and the lavender to a pan and stir over medium heat. Check to see that the honey is completely dissolved into the cream.
- Remove from the heat and allow the mixture to cool to room temperature. Strain the lavender from the cream. Add in the blueberries and chill the mixture until the ice cream sets.
- Serve with drizzle of honey on top.
No-Cook Mango Kulfi
Ingredients
Sweetened condensed milk: 1 can/ 400 ml (cold)
Whipping cream: 2 cups (cold)
Vanilla extract: 1 tsp
Chopped mango: 1 cup
Pistachios: 2 cups (ground)
Cardamom powder: 1 tsp
Saffron: 1 pinch
Method
- Blend all the ingredients other than the cream, cardamom powder and saffron.
- After the ingredients are well blended in a mixer, add in the cream, saffron pinch and cardamom powder.
- Pour the mixture into kulfi moulds and set in the freezer.
- Once set, gently remove the mango kulfi out of the moulds and serve with a sprinkle of saffron.
Rose And Pistachio Ice Cream
Ingredients
Condensed milk: 400 ml
Double cream: 280 ml
Green cardamom pods: 8
Rose water: 2 tbsp
Dried rose petals: 1 tbsp
Pistachios: 20 gms (roughly chopped)
Method
- Crush the cardamom seeds in a mortar into a fine powder. Whisk the double cream in a bowl with the cardamom powder and rose water.
- Fold in the condensed milk, rose petals and pistachios with the whipped cream.
- Transfer the mixture into an airtight container and freeze for about 8 hours.
- Add the remaining pistachios and serve once the ice cream sets.
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