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« on: November 03, 2011, 11:51:47 AM »

Icecream Milkshake

milk - quarter gallon.
sugar - 50 to 75 gms (depending on the required sweetness).
icecream - any choice of icecream (vanilla, chocolate etc,
the small packets what you get in the store).
malt (optional)- one teaspoon.

In the blender add the milk,Three to four scoops of Icecream and the sugar.
Beat them well in the blender so the mixture is smooth and frothy.
Serve it with ice cubes or as desired.

Pista Icecream


3 cups milk
3/4 cup sugar
5tbsp corn flour (cornstarch)
few drops vanilla essence
few drops yellow and green color
1 cup cream
crushed pista


Boil milk and add cornstarch dissolved in little water. Cook till thick.
Add sugar. Remove milk from gas and cool it.
Add vanilla essence and colors in it.
Beat it a lot and add cream in it. Keep it in the refrigerator for 1 hour.
Beat it again. Then add crushed pista in it. Now cool it in a freezer.

Basic Vanilla Icecream


1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2cup cold milk


Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
Mix cornflour in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan.
Allow to soak for 5 minutes. Warm over gentle heat, till dissolved. Do not bring it to a boil.
When boiled milk cools a little, add gelatine solution and mix well.
Cool to room temperature, freeze in covered tray, till set but not hard.
Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well.
The texture should be light and creamy. Reset in the freezer till frozen.


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