Its going to be three weeks since I posted a recipe here. The break was not intentional. Two back to back trips and some deadlines to be met at work, I did not get the time or the inclination to blog. And I could not visit any of the blogs too. After a break, I have the starting trouble to get it started. For the last two days, I have been trying to post a recipe and finally I am at it. I decided to post an ice cream which is apt for the summer. I referred the recipe at Tarla Dalal's. I followed ingredients mentioned in the recipe but went with my intuition regarding the quantity. You don't need an ice cream maker for this and yet get a soft, creamy ice cream.
- Milk - 1 cup
- Fresh cream - 1/2 cup (I used Amul)
- Cornflour - 1/2 tblspn
- Sugar - 1 tblspn
- Instant coffee granules - 2 tspn
- Hot water - 1 tblspn
Take milk in a bowl. Stir in the corn flour and mix so that no lumps are found. Heat the mix and bring it to a boil. Add sugar. Keep stirring so that no lumps are formed and it doesn't stick to the bottom. When the milk turns slightly thick, remove from fire and leave it to cool.
Add fresh cream, coffee solution and vanilla essence to the milk mix. Whisk to blend. Freeze in a shallow steel container. After two hours, when it is almost set, whisk to break the crystals. Use a wire whisk or a hand blender. Freeze again and repeat the whisking once more when it is set. Then freeze it for 4 hours to set it completely.
Remember to increase the cooling temp of your fridge. Also chill the container before adding the ice cream mix for faster freezing. Adding chilled cream also helps.
Scoop and enjoy the ice cream. The quantity was enough to serve 3. The coffee flavor was very strong. Adjust the amount of coffee granules according to your taste. When my cousin tasted the ice cream, he was surprised to taste coffee flavor and asked me which brand sells this flavor. Should I say anything more about the taste and texture of the ice cream.
