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A big scream for ICE CREAM
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This summer try out fresh fruit ice creams. Here are some recipes that are easy and cool.
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COLD CREAMY and irresistible, fresh fruit ice creams are the answer to the rising temperature. Use the fruits of summer, luscious mangoes, melons, and papayas to help you keep your cool on the hottest day. Try these recipes and make every day an ice cream sundae.
Mango ice cream
Ingredients
Mango pulp - 400 gms
Honey - 3 tbsp
Cream - 600 ml
Skinned ground almond paste - 50 gms
Egg whites -4
Mango slices to garnish -6
Method:
Peal mango, discard seed and liquidise into pulp. Heat a saucepan, warm the mango pulp, stir in the honey and cook on low heat for 5 minutes. Remove from heat, let it cool, and stir in cream and almond paste. Fold the mixture evenly so that it is well mixed. Leave the mixture to cool for an hour in the fridge. Put into a rigid container, freeze for about 4 hours or till the edges have just begun to freeze. Remove from container, put into a bowl, beat with a fork to break down the ice crystals. In the meantime, whisk the egg whites till they are stiff and peaky. Fold first one half of the egg whites and then the other slowly into the bowl till they are well mixed. Return to container; freeze for another 3-4 hours or until totally frozen. Remove 20 minutes before serving and keep in refrigerator. To serve, scoop into ice cream bowls or goblets. Decorate with slices of mango. Serves 6.
Ginger melon ice cream
Ingredients
Medium sized melons -2
Ginger chopped- ½ inch piece
Cherry brandy -2tbsp
Water -4tbsp
Castor sugar -1tbsp
For making vanilla ice cream
Corn flour -1tsp
Milk -2/3cup
Sugar - 2tbsp
Gelatine -1/4tsp
Water -1tsp
Vanilla essence -1/2tsp
Whipped cream -1/2cup
Method:
Add water to gelatine and let it swell for 5 minutes. Make a paste of corn flour with one-tablespoon milk. Boil the remaining milk in a saucepan and add the corn flour paste and stir constantly. Cook the corn flour and milk to a coating consistency. Add gelatine mixture to it till all the grains of gelatine dissolve. Add sugar. Remove from heat, cool and put into a bowl in the freezer till semi set (15 minutes). Whip the frozen mixture with a beater till light and fluffy. Fold it in the whipped cream and vanilla essence. Freeze till set. Once the ice cream is set, reset the freezer to its normal setting.
Scoop out melon seeds from each half. With a melon scooper make melon balls and keep aside on a plate. Leave about an inch of flesh on each melon half. Marinate the melon balls and ginger in cherry brandy, water and sugar mixture for 3-4 hours in the refrigerator. Before serving, fill each melon half with marinated melon balls and pour the syrup equally among the 4 halves. Top with vanilla ice cream and serve.
Serves 4.
LILY BABU JOSE
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