Strawberry Ice cream without Machine

Strawberries.....yuuum! Everyone likes strawberry in every form! This summer is hotter than the earlier one and nothing to wonder all of us like to have ice cream on summer holidays and weekends. This year kutti sundari also has begun to live on ice-creams! We have been having strawberries right from the farm to our table. The freshly picked strawberries always have such great taste you cant deny to eat. I wanted to make a nice creamy, tasty strawberry ice cream without machine.

Kulfi

Kulfi is an all time favorite Indian dessert - especially in summer! Agarwals in chennai is very famous for their unique kulfi.

When I say the word kulfi to my uncle, he takes an opportunity to visit Agarwals. He is such crazy of Kulfi. And I prepared Kulfi, really yum! So delicious and so tasty! Kulfi is much an ice cream but it has it's own unique flavor and taste. And normally we do not like to add any sauce or toppings it like other ice cream flavors.
Probably I should stop the ice creams for this season now, as Sundar seems to point me for the reason for increase in his weight! Although, I never want to check myself now!
The below recipe is very simple, when everything is readily available, we can give a try! And am sure you will want make it every time!

Serves 25 scoops approx.
You need
14 oz - Sweetened Condensed Milk
12 oz - Evaporated Milk
16 oz - Heavy Whipping Cream
8 oz - Cool Whip Whipped Topping
1 big pinch - Saffron
1 tsp - Sugar
1/2 cup- Cashews, Pistachios, Almonds- coarsely ground

In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip. Using a blender gently mix all the ingredients together. (Since, these doesn't require churning process, and they already are heavily whipped, do not whip heavily.). With a mortar and pestal, grind together Sugar and Saffron. Coarsely grind the cashews, pistachios, and almonds.

Add in Saffron and Sugar mixture and Nuts. Mix well. Pour mixture into small plastic cups to serve as popsicles. Cover cups with foil and insert a wooden popsicle stick into the center. If you want eat as scoop, you can store in a bowl and cover with tight lid which will fit in refrigerator. Freeze Kulfi for at least 4 – 6 hours, preferably overnight.

After that one giant bite of the kulfi, so yuuuuuuuum! Hasini is just waiting to bounce for another one! But one for a day is the right amount, isn't it?

Chocalateeeeeeeeey Ice-cream

After that wonderful Strawberry ice cream, wanted to make my favorite chocolate ice cream. And ofcourse, the strawberry ice cream did not last for more than 3 days! It has been the dessert in our breakfast, lunch and dinner as well! Now, made chocolate ice cream (without machine)! It had come out very creamy and chocolateeeeey! This weeks is really flying away with lots of ice creams! Now, this reminds me to check my weight loss progress! Hhhhhhhhhm, sometimes we can forget all those for some nice tasty, foods! That is what is happening at my home!

You need: Makes about 3 quarts

1 1/2 cup Milk
1 1/2 tbsp Sugar
1 tbsp Vanilla Custard powder
1 cup sweetened condensed milk
4 tsp unsweetened coco powder
2-4 tsp freshly brewed coffee

1 cup Heavy whipping cream
1 tsp vanilla extract
1/4 cup chocolate chips (for topping)
Hand held electric beaters

Mix 1/2 cup of milk with 1 tbsp custard powder. Bring remaining milk and sugar to a rolling boil on medium heat. Turn down heat and then stir in the custard mix. Stir continuously for 4 minutes till the custard thickens and coats the back of your spoon. Remove from heat and let cool completely.
Meanwhile blend the sweetened condensed milk, coco powder, freshly brewed coffee, whipping cream and vanilla extract in a medium bowl (which will fit into your freezer).

 Follow the churning process as how we did for strawberry Ice cream.

After you whip the mixture the final time, transfer mix to a plastic container and freeze for 6-8 hours or overnight 

It had chocolate in every bite, as we used the choco chips, and choco sauce! Enjoy it for the hot summer days!

Very Berry Sundae

Ice cream was pending for a very long time. The moment I said next recipe on my list is a ice cream, sundar and Hasini were eagerly expecting, provided how ever it came out. But to my surprise, it tasted really yummy!
Sundar is a person, never likes to criticize. He loves all my food. But hasini is just the opposite, so I decided, I cook based on what she eats and she also does not have much patient to wait for a long time, until I finish my cooking!
I was looking for some easy to prepare recipes, I got this from Womans day.

Blueberry sauce
honey - 1/2 cup
blueberries - 1 cup
lemon juice - 2 tbsp

Raspberry sorbet
granulated sugar - 1 cup
water - 2/3 cup
light corn syrup - 2 tablespoons
unsweetened raspberries, thawed - 2 pounds frozen
(I replaced honey for light corn syrup)

sundaes
raspberry sorbet - 21/2 pints
vanilla ice cream - 21/2 pints
blueberries and raspberries - 1/2 pint each
BLUEBERRY SAUCE
Combine honey and blueberries in 2qt saucepan and bring to boil for 2 mins.Remove from heat.  Stir in lemon juice. Transfer mixture to a blender and puree until smooth.
Let cool to room temp, then refrigerate (can be kept for 3 days)

Raspberry sorbet
In a heavy saucepan over low heat, combine the water, sugar, and corn syrup. Cook, stirring, until sugar is dissolved, about 3 to 4 minutes. Raise heat to high and bring to a boil. Remove from heat; set aside.
In food processor or blender, process thawed raspberries with their juices until smooth. Strain the berry puree through a coarse mesh strainer to remove seeds, or put through a food mill. Discard the solids.
Combine the berry puree and cooled syrup in the blender and process until smooth. Pour into a bowl and chill thoroughly.

Transfer the berry mixture to an ice cream maker and follow manufacturer's directions for making sorbet. Pack into a freezer container and freeze until firm, about 3 to 4 hours.
Makes 4 to 5 cups.
(Ice cream maker is an optional, I used only a mixer. And it came out really well)

SUNDAE
Let ice cream and sorbet soften slightly at room temp. For each serving, scoop about 1.3 cup sorbet into each serving dish, then top with 1/3 cup vanilla ice cream. (Sundaes can be assembled up to this point 8 hrs ahead and placed in freezer)

To serve top each sundae with about 2 tbsp blueberry sauce and 1/4 cup mixed berries. Garnish with mint springs.