Category Archives: Ice cream

Oats Ice Cream

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I use to prepare oats frequently at home for breakfast, but recently I have never tried anything new or not even a usual brekkie with oats. And so got to find it in a large quantity in stock at home, due to some health issues I want to make my move towards oats. But apart from everything thought of making something innovative, there strike my ice-cream mania. Moreover this ice cream is completely different from other ice-cream, as I have added eggs. May be we can call it a non-veg or egg dish, but  I am sure, not a vegetarian ice-cream.

Oats Ice Cream is very easy, simple, healthy, heavenly dessert. Let me share the recipe…

Taking this to Fiesta Friday #123 hosted by Angie@thenovicegarderner.

Oats Ice Cream

Oats Ice Cream

Ingredients:

  • Oats – ¾ cup
  • Brown Sugar – 1/3 cup + 4tbsp
  • Full fat milk – 1 cup
  • Heavy cream – 2 cups
  • Egg Yolks – 3 nos
  • Cinnamon powder – ¼ tsp
  • Granulated sugar – ½ cup
  • Vanilla extract – 1 tsp
  • Salt a pinch

Preparation:

  • For Oats Crumble – Dry roast oats in non-stick pan until it starts turning golden brown. Add in 3 tbsp of brown sugar and stir it well. Let the sugar get caramalised and get burnt. Remove it from fire, when it starts burning. Leave it aside and wait until it comes to room temperature. Take out the oats crumble in a blender and blend it well to a coarse powder. Keep it aside.
  • Warm the milk in a heavy bottomed kadai, add in the sugar, and stir well until the sugar dissolves.
  • Take heavy cream, brown sugar and cinnamon powder in a bowl, whisk them all together. Keep it aside.
  • In a separate bowl, whisk all the egg yolks together, pour in the warm milk to the egg mixture, mix it well. Transfer this mixture to a sauce pan, keep on stirring until it thickens and the raw smell of egg goes off.
  • Remove it from fire, pour in the vanilla essence and whisk gently, be sure no lumps should be formed. Keep it aside and wait until it reaches the room temperature.
  • Pour the egg mixture to the milk mixture, mix it well. Add in ¾ the portion of the oats crumble and mix them well.
  • Transfer it an air-tight container and chill it in refrigerator for almost 6 hrs or overnight.
  • Remove the container and pour the mixture to the blender and blend it in minimum speed, sprinkle ½ the portion of the leftover oats crumble, transfer it to an air-tight container and freeze it for 6 hrs or until it freezes.

Served chilled with Oats crumble on the top.

Do check out my mint ice cream recipe and raw mango green chilli ice cream. For my other summer recipes, click here.

Raw Mango Chili Ice Cream

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Already few months back I have discussed about #Foodventures in one of my post, let me share that the contest in on , and when it comes to a dinner with Michelin Star Chef – Vikas Khanna or Food Connoisseur – Vir Sanghvi, who will end up trying with one adventure. Now this comes with Food Topics – my 2nd post getting under Sweet and Spicy.

When it comes sweet and spicy, my mind strike only for dessert, as of summer vacation and kids at home. Due to summer, now every one of us try hard to keep us cool and so me. Finally got struck with Ice creams and this resulted me to take a challenge with a Sweet and Spicy Ice Creams. Recently I have tried out Mint Ice creams and it was such a hit not only in home, family and among friends but also with my followers.

Now my brain started to work on the ingredients, as my fellow foodie friends Naveen and Sangeeta Das, suggested me to give a try with Raw Mango and Chili, after the mint ice cream. I kept dragging in the preparation, and now this is the right time for preparation. But they want me try out raw mango ice cream and Chili Ice Cream. But after this topic, I thought why we don’t combine both raw mango and Chilies into an ice cream

Now I am ready for the adventure with food and this is called FOODVENTURE. The main aim of the #foodventure is to spread the passion in food. I tried out my “RAW MANGO CHILI ICE CREAM”, I don’t want to mention that there is something different but everything is different in this Ice Cream.

The Ice Cream came out to its own perfect texture, one could feel the flavor of raw mango and chili and when it melts in the mouth we can feel the tingling taste of raw mango with little sweetness, and punch of green chili.

The secret of the taste is “Too much of anything is good for nothing”, so be sure with the right quantity of raw mango, green chilies and sugar getting induced in the Ice Cream. When something induced much, you will miss the punch in the Ice Cream.

Not only it’s me and my hubby, also my kids liked to have this Ice Cream. A must to try and also friends, like me each and every one of you would have a good and wonderful adventure with food. Feel free to share your adventure on Foodventures by Axis Bank Dining Delights and a person with the best foodventure will have dinner with Michelin Star Chef – Vikas Khanna and Food Connoisseur – Vir Sanghvi.

Let me share my recipe…

Ingredients:

  • Full fat milk – 1 cup
  • Fresh cream – ¾ cup
  • Sugar – ¾ cup + 1 tbsp
  • Raw Mango – ¾  cup
  • Green chili – 1 no (medium sized)
  • Salt – a pinch

Preparation:

  • Pour the milk in a wide mouth bowl, pour in the fresh cream and mix them well.
  • Grind the sugar to a fine powder, keep it aside.
  • Add in the sugar to the bowl and whisk it well, until the sugar gets dissolved.
  • Take ¼ cup of mango pieces, pinch of salt and half the green chili in a blender, blend them well to a fine paste by pouring in 2 tbsp of water.
  • Pour in the mango paste to the milk mixture and whisk them well until it becomes fluffy.
  • Grate rest of the raw mango pieces and keep it aside.
  • Sprinkle half the quantity of grated mango pieces to the milk mixture, whisk it.
  • Pour the milk mixture to an air tight container and freeze it for 5 to 6 hrs.
  • After 6 hrs, blend the leftover mango pieces and the green chili, with a tbsp. of water to a fine paste.
  • Remove the container, scrap the ice cream, transfer it to a blender and blend the well with the mango paste until fluffy.
  • Add in the leftover grated mango to the ice cream, whisk it well.
  • Pour it to an air tight container and freeze it for another 6 to 8 hrs.
  • Remove the bowl from the freezer, scoop the ice cream and serve chilled.

Serve chilled with a sprig of mint leaves.

Do check out this video for more details about the #Foodventure – https://www.youtube.com/watch?v=_ZXFbD1xYgI

 

 

Saffron Nuts Kulfi

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Already I have shared a Paan Kulfi recipe and now it’s Saffron Nuts Kulfi. A healthy, easy, simple and heavenly coolant for summer. Also a favorite for everyone right from kids till the elders. Let me share the recipe…

For my other summer recipes, click here.

Ingredients:

  • Full Fat Milk – ½ litre
  • Corn flour – ¾ tbsp
  • Sugar – 4 tbsp
  • Saffron – few strands
  • Cashew nuts – 10 nos
  • Pistachios – 10 nos
  • Almonds / Badam – 15 nos
  • Saffron – few strands

Preparation:

  • Boil the milk in a sauce pan, once when it’s boiled, take a glass of milk and keep it aside.
  • Now add in the sugar and half the quantity of saffron strands, mix well until it dissolves, keep in low flame and the let the milk thicken.
  • Add in the corn flour to the mix in glass and mix it well, so that no lumps are formed.
  • Now pour this milk, corn flour mixture to the boiling milk, stir well until it thickens. Be sure no lumps are formed.
  • Remove the milk from fire when it thickens, leave it until it reaches room temperature.
  • Take all the nuts together in a blender and grind them to a fine paste by adding little boiled milk.
  • Pour in the nuts paste to the milk mixture, once when it reaches room temperature.
  • Whisk it well, so that it becomes soft and fluffy, sprinkle the leftover saffron strands, mix it well.
  • Pour it to the kulfi moulds and freeze it for atleast 7 to 8 hrs.
  • Remove the kulfi mould from the freezer, show the bottom and sides of the moulds in the running water or rest them in warm water atleast for 10 mins.
  • Now gently remove the kulfi by twisting and pulling the stick.
  • Garnish with finely chopped nuts and a strand of saffron.

Served chilled.