INGREDIENTS:

1kg ripe mangoes, peeled and cubed

2/3 cup sugar

3/4 cup fresh squeezed juice/tinned juice

Juice from half a lime

METHOD:

Mix sugar and juice in a pan and heat it on high till it comes to a bubbling boil.Let it cook for 1 -2 minutes, till all the sugar is dissolved completely.blend the mango cubes first in a food processor or blender. Add the juice syrup and puree till it's completely smooth. Pour it into a bowl and add lime juice. Refrigerate for 3-4 hours and freeze according to your ice cream maker's directions.

Chocolate Marble Ice Cream

INGREDIENTS:
Basic vanilla ice cream : 1 cup
Ordinary dark chocolate : 2 cups
Icing sugar : ¼ cup
yellow of egg : 3
Butter : ¼ cup
Fried walnuts, badam and pista ( broken ) : ½ cup
Vanilla : ½ tsp
Chocolate piece base
Bourbon biscuit : ½ kilo
Melted butter : ¼ cup

METHOD:

Break the biscuits and mix with melted butter.Place the biscuit mix in a 9" spring shaped pan at the bottom and refrigerate.Melt chocolate on a low flame in a saucepan. Add butter and remove the pan from the stove.Add yellow of egg and cook on a medium flame till the contents boil.Remove from the stove, add icing sugar and beat well.Let it cool. Add nuts or vanilla and stir well.With a spoon, add sauce and ice cream alternately over the crust.When the mold is filled, cover with a cloth and freeze overnight.

Zafrani Pista Kulfi / Qulfi

INGREDIENTS:
Full cream milk-1ltr
cornflour-2tbsp
sugar-60gms
pistachios-50gms
a pinch of saffron
cardomom pwdr-1/2 tsp-optional
cardomom/pista essence-1/2 tsp-optional

METHOD:

dissolve the cornflour in 4tbsp milk and keep aside.boil the remaining milk in a dishlower the power and reduce the milkadd sugar,saffron,cardomom pwdr,pista essence.mix welladd the cornflour mixture and boil till thickadd the pistachios.mix.allow to cool.pour into kulfi moulds and seal them with a piece of foil.freeze d kulfis for 5-6 hrs or till setdemould,garnish with a few pistachios and serve immediately.

Badam Kulfi / Qulfi

INGREDIENTS:

MILK-3 LITRES

SUGAR-HALF GLASS

ROASTED BADAM -30( SLICED)

ELACHI POWDER-1 TSP

METHOD:

BOIL 3 LITRES OF MILK UNTILL IT REDUCES TO 1 LITRE MILK. ADD SUGAR AND STIR UNTILL SUGAR DISSOLVES. ADD BADAM AND ELACHI POWDER AND STIR IT FOR 5 MIN. NOW TRANSFER THIS INTO THE KULFI MOULDS OR ANY AIR TIGHT CONTAINER . CLOSE THE LID AND FREEZE THEM FOR 7 HOURS.

BADAM KULFI IS READY TO PRESENT.

Lemon Ice Cream Pie

INGREDIENTS:
Bourbon biscuits ¼ kilo
Butter ¼ cup
Lemon juice ½ cup
Corn flour 1 tbsp
Yellow of egg 2
Sugar 1 cup
Water ½ cup

METHOD:

Break the biscuits and mix with melted butter.Place the contents in a 10" pie vessel and refrigerate. Place basic vanilla ice cream in the vessel with biscuits.Pour lemon sauce over the biscuits, refrigerate, sprinkle walnuts and serve.
For Lemon sauce
Mix sugar, corn flour with water to form a paste.Boil on a medium flame, stir well till contents thicken.Add yellow of egg one by one and beat.When the contents start boiling, remove from the stove.Cool and strain

Banana Ice Cream

INGREDIENT:
6 Bananas
2 Eggs (beaten)
2 Cup Heavy Cream
2 litres Milk
4 tbsp Sugar
1/8 tsp Nutmeg

METHOD:
Heat milk on low flame for boiling.
When it becomes thick, remove it for cooling.
Peel off bananas and smash them.
Now add heavy cream and sugar. Whisk it to a smooth paste.
Mix beaten eggs to the banana shake. Mix it well.
Keep it in refrigerator in a bowl for about 5 to 6 hours.
Sprinkle Nutmeg and serve

Pista Kulfi Special

INGREDIENTS:
Milk 2 litres
Mawa/khoya 200 gms.
Pistachios 2 teaspoon (approx 15 - 18nos)
Sugar 1 and 1/2 cup
Elaichi 6-8 nos
Pistachio powdered 3 teaspoon
Edible pistachio colour few drops (optional)

METHOD:
Boil the milk with crushed elaichi add in the crumbled khoya/mawa and mix well.Add in the sugar and pista powder and stir well, cook for 10-12 minutes on high flame.When the consistency gets semi - thick remove from flame and cool. Add blanched pista, pista essence (optional) and colour ( optional) Mix well. When cooled completely, fill into kulfi moulds and refrigerate until set preferably keep it overnight. Demould kulfi's and serve chilled.