The Tribune - Spectrum


Sunday, June 9, 2002
What's Cooking

Savour scoops of unusual flavour

Experiment with summer fruits to dish out some interesting ice-creams
Experiment with summer fruits to dish out some interesting ice-creams

CREAMY ice-creams are a hot favourite these days, especially with kids enjoying their summer vacation. Home-made ice-creams are not only cheaper but also delicious and fun to make. Involve youngsters in the family in trying out these recipes and they will enjoy these all the more.

For best results avoid over-boiling the milk, otherwise it will taste like kulfi.

You can use condensed milk or milk powder to thicken the milk. Always use an airtight container for setting the ice-creams.

Try out some fruity ice-creams which are not generally available in the market.

Apricot ice-cream


Apricots 1large can

Dried apricots 250 gm

Egg yolks 4

Fresh cream 300 gm

Sugar 4-6 tbsp

Grand Marnier 2-4 tbsp


Castor sugar as required

Method: Soak the dried apricots in water for 15-20 minutes. Transfer to a pan and cook till soft. Liquidise till pulpy. In a separate bowl, whisk the egg yolks along with 1-2 tbsp of sugar.

Warm the cream and add egg yolks. Mix well and cook on a low flame till the mixture becomes slightly thick. Let it cool. Add apricot pulp and liquer to the cream mixture. Put in an airtight aluminium container and freeze overnight.

Drain the canned apricots, add 1-2 tbsp sugar and refrigerate overnight. Serve the ice-cream with chilled apricots.


Watermelon delight


Watermelon 5 cups


Cold milk 2 1/2 cups

Fresh cream 250 gm

Sugar 3-5 tbsp

Rose essence 1/4 tsp

Method: Add milk and sugar to crushed watermelon and run in a blender. Add cream and blend for some more time. Add the essence and put the mixture in an airtight jar. K eep in freezer for setting. When set, remove and run in a liquidiser and set again. Serve with fresh watermelon pieces.

Peach melba


Milk 500ml

Sugar 1 cup

Fresh cream 100 gm

Cornflour 1 1/2 tbsp

Peaches 500 gm

Raspberry jam 3 tbsp

Cinnamon 2 pieces

Cloves 2

Method: To prepare vanilla ice-cream boil 2 cups of milk. Add 1 tablespoon cornflour to the rest of the cold milk and mix.

Add this to the boiling milk and let it simmer for 4-5 minutes. Add sugar and stir.

Remove from flame and let it cool. Add cream and vanilla essence and churn.

Put the mixture in an airtight box and keep in freezer to set. Liquidise when set and set again.

Meanwhile, add 3/4 cup sugar to 3/4 cup water and cinnamon and cloves and bring to a boil. Add peaches. Cook for 5-7 minutes. Remove. When cool remove skins, halve the peaches and stone them. Keep the syrup aside.

Remove cloves and cinnamon from the peach syrup and put it in a heavy bottomed pan. Mix cornflour and stir. Beat the jam till smooth and add it to the syrup and stir vigorously and continuously over a high flame. When the mixture boils well and becomes clear remove from the flame. Refrigerate the melba sauce.

To serve, put two scoops of ice-cream into tall glasees. Cut each peach halve into two and place these on the ice-cream. Pour melba sauce on top and put blanched almonds and mint leaves.

Note: If peaches are not in season then canned peaches can be used. Use the syrup for melba sauce.

Black currant ice-cream


Black currants 500 gm

Cold milk 3 cup

Fresh cream 400 gm

Sugar 12 tbsp

Method: Add 1/2 cup water and sugar to currants and boil for 5 minutes. Let it cool and seive through a muslin cloth.

Combine cold milk and cream and beat lightly. Add the strained juice and mix well. Pour the mixture in an aluminium container and keep in freezer. Take out when set and run in the blender and keep again for setting in the freezer. Repeat this a couple of times to get smooth textured ice-cream. Serve with fresh fruits.

Litchi surprise


Eggs 3

Cream 3 cups

Litchis 3 cups(canned)

Castor sugar 1/2 cup

For sauce

Oranges 3

Orange juice 2tbsp

Brandy 1 tbsp

Cornflour 1 tbsp

Method: Beat the eggs along with sugar over low heat without boiling until frothy. Remove from flame and let it cool. Beat cream untill soft peaks form and fold this into egg mixture.

Pour into a tin and freeze till partly set. Take out, liquidise and reset.

To prepare sauce, peel and segment oranges. Discard the pith and seeds and puree the pulp with 4 tbsp sugar in a mixer. Put in a pan and stir in the orange juice and brandy. Mix cornflour in 1tbsp water and add to the oranges. Keep on low heat and keep stirring till it boils nand thickens. Cool and chill.

To serve, take a scoop of ice-cream and top with sauce.