No need to spend on yum ice creams any more. Now you can prepare these chilled delights at home even if you don't have an ice cream maker.
Banana Ice Cream
INGREDIENTS
* 375ml milk or cream or a mixture
of both according to taste
* 100g sugar
* 3 ripe bananas (to purée)
METHOD
Purée the bananas and place in a mixing bowl. Pour in the milk/cream and sugar and mix well. Serve frozen according to the required consistency.
Honey Ice Cream
INGREDIENTS
* 5 egg yolks
* 500ml milk
* 250ml double/
heavy cream
* 1/2 cup honey
* 1tsp vanilla essence
METHOD
Beat together the egg yolks and honey in a mixing bowl. Heat milk in a saucepan until it reaches the boiling point then simmer. While it simmers, stir in the egg yolks/honey mixture. Continue to stir until it thickens. Remove from the heat, strain and leave to cool. Stir in the cream and the vanilla essence. Serve frozen.
Pineapple Ice Cream
INGREDIENTS
* 450 pineapple slices
* 12 cups milk
* 36 tsp sugar
* 6tsp custard powder
* 1tsp pineapple essence
* 100gms fresh cream
METHOD
Drain and cut thin slices of pineapple. Mix custard powder in 1/2 a teacup of milk. Boil the remaining milk with sugar.
As the milk boils, gradually add custard powder. Cook the mixture for about 2 minutes. Cool it. Add pineapple slices, pineapple essence and fresh cream. Mix properly. Freeze.
Chocolate Ice Cream
INGREDIENTS
* 5 tbsp cocoa
* 1 can of condensed milk
* 250ml milk
METHOD
Mix together milk and the condensed milk. Dissolve the cocoa in a little hot water. When fully dissolved stir it into the milk mixture. Freeze.
Mango Ice Cream
INGREDIENTS
* 2 cups ripe mango, diced, peeled
* 1 1/2 cups sugar
* 2tbsp fresh lime juice
* 2 cups milk
* 5 egg yolks
* 1 cup whipped cream
METHOD
Combine mango, 1/2 cup of sugar and lime juice in a non-metallic bowl. Cover and refrigerate for 1 hour. Make custard by scalding the milk in a saucepan. Whisk the egg yolks and 3/4 cup sugar in a mixing bowl. Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon. Do not let it boil. Strain into a bowl and let it cool to room temperature.
Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Freeze to the required consistency.
Banana Ice Cream
INGREDIENTS
* 375ml milk or cream or a mixture
of both according to taste
* 100g sugar
* 3 ripe bananas (to purée)
METHOD
Purée the bananas and place in a mixing bowl. Pour in the milk/cream and sugar and mix well. Serve frozen according to the required consistency.
Honey Ice Cream
INGREDIENTS
* 5 egg yolks
* 500ml milk
* 250ml double/
heavy cream
* 1/2 cup honey
* 1tsp vanilla essence
METHOD
Beat together the egg yolks and honey in a mixing bowl. Heat milk in a saucepan until it reaches the boiling point then simmer. While it simmers, stir in the egg yolks/honey mixture. Continue to stir until it thickens. Remove from the heat, strain and leave to cool. Stir in the cream and the vanilla essence. Serve frozen.
Pineapple Ice Cream
INGREDIENTS
* 450 pineapple slices
* 12 cups milk
* 36 tsp sugar
* 6tsp custard powder
* 1tsp pineapple essence
* 100gms fresh cream
METHOD
Drain and cut thin slices of pineapple. Mix custard powder in 1/2 a teacup of milk. Boil the remaining milk with sugar.
As the milk boils, gradually add custard powder. Cook the mixture for about 2 minutes. Cool it. Add pineapple slices, pineapple essence and fresh cream. Mix properly. Freeze.
Chocolate Ice Cream
INGREDIENTS
* 5 tbsp cocoa
* 1 can of condensed milk
* 250ml milk
METHOD
Mix together milk and the condensed milk. Dissolve the cocoa in a little hot water. When fully dissolved stir it into the milk mixture. Freeze.
Mango Ice Cream
INGREDIENTS
* 2 cups ripe mango, diced, peeled
* 1 1/2 cups sugar
* 2tbsp fresh lime juice
* 2 cups milk
* 5 egg yolks
* 1 cup whipped cream
METHOD
Combine mango, 1/2 cup of sugar and lime juice in a non-metallic bowl. Cover and refrigerate for 1 hour. Make custard by scalding the milk in a saucepan. Whisk the egg yolks and 3/4 cup sugar in a mixing bowl. Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon. Do not let it boil. Strain into a bowl and let it cool to room temperature.
Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Freeze to the required consistency.
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