Ingredients
- 1/2 cup White sugar.
- 1 tablespoon Cornstarch.
- 1/2 cup Water.
- 1/4 cup Blueberries.
- 1 tablespoon Lemon juice.
- 1/2 cup Graham cracker crumbs.
- 2 tablespoons White sugar.
- 1/2 teaspoon Ground cinnamon.
- 1/2 cup Butter, melted.
- 1/2 cup White sugar.
- 3.5 ounce Package instant vanilla pudding mix.
- 4 cups Heavy whipping cream.
- 2 cups Milk.
- 2 teaspoons Vanilla extract.
Procedure
Combine 1/2 cup sugar and cornstarch in a small sauce pan gradually stir in water until smooth. Mix in blueberries and lemon juice bring to a boil. Low the heat to low and simmer, uncovered, until slightly thickened, about 5 minutes. Cover and refrigerate until chilled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, 2 tablespoons sugar, and cinnamon in a large bowl stir in butter. Pat into ungreased 10x15 inch baking pan.Bake crust in preheated oven until lightly browned, 10 to 15 minutes.
Cool completely on a wire rack, then crumble crust.Whisk 1/2 cup sugar, pudding mix, whipping cream, milk, and vanilla extract in a large bowl. Fill ice cream freezer cylinder two-thirds full. Freeze according to manufacturer's directions refrigerate remaining mixture until ready to freeze. Whisk remaining mixture before placing in cylinder to get rid of lumps.Layer ice cream, graham cracker mixture, and blueberry sauce three times in a large bowl swirl to combine. Freeze for about 6-8 hours and the ice cream is ready to serve.
Ingredients
- 1 Plump vanilla pod.
- 350 ml Full fat milk.
- 350 ml Double cream.
- 120 grams Golden caster sugar.
- 5 Eggs yolks.
Procedure
Put the container in the freezer. Split the vanilla pod length ways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, and then remove heat and leave to infuse for at least 20 minutes. For the best flavor, this can be done a few hours before hand and left to go cold.In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy.
Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously making sure the spoon touches the bottom of the pan, for about 10 minutes until thickened.
Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoop able. Transfer to the container and freeze and enjoy the taste of delicious vanilla ice cream.
Ingredients
- Whipped cream 1 cup.
- Evaporated milk 1/2 tin.
- Condensed milk 1/2 tin.
- Small green cardamoms 5-6.
- Bread 3 slices.
- A pinch of saffron in milk.
- Fresh coconut 1/2 cup (desiccated).
- Almonds and pistachios 1/2 cup (grinned).
Procedure
Mix all the ingredients in a blender and blend until well combined.
Pour in a plastic container and freeze until firm.
Ingredients
- 600 grams Strawberries.
- 175 grams Caster sugar (plus 2 tablespoons).
- 550 ml Full fat milk.
- 500 ml Double cream.
- 1 Vanilla pod.
- 11 Large egg yolks.
- 2 tablespoons Lemon juice.
Procedure
Hull and roughly chop the strawberries put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them to steep and infuse with flavor.Put the milk and cream into a heavy based sauce pan and add the vanilla pod,split down the middle length ways. Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 20-30 minutes.In a large bowl whisk the egg yolks and the 175 grams cup sugar until thick and pale yellow.
Take the vanilla pod out of the milk and cream and pour,whisking the while the warm liquid over the yolks.Put the cleaned out pan back on the heat with the cream,milk,egg and sugar mixture and stir the custard until it thickens then take it off the heat and pour it into a bowl to cool.Puree the strawberries in a processor and when the custard is cool fold in the lemon juice and strawberry puree.
At this point you have a choice that either you can freeze the ice cream in an ice cream maker or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating,either with an electric whisk by hand or in the processor.That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.The ice cream is ready serve it and enjoy the taste.
Ingredients
- 150 Grams caster sugar.
- 7 Tablespoons good quality cocoa powder.
- 4 Eggs yolks,beaten.
- 700 ml Double cream.
- 50 Grams dark chocolate,finely grated.
Procedure
In large bowl,stir together sugar and cocoa then add egg yolks and blend with electric mixer.Add cream a little bit at a time,beating well after each addition.Chill mixture in refrigerator.While cream mixture is chilling,grate chocolate in food processor or using a box grater,until fine.Stir into cream mixture.Freeze in canister of ice cream maker according to manufacturer's instructions and enjoy the yummy ice cream.
Note
This recipe is made by using raw eggs.It is recommended that pregnant women,young children and the elderly do not consume raw eggs.
