Winter in India, particularly in the desert state of Rajasthan from where I write the recipe of this delicious ice -cream seems to be fading away, the afternoon temperature is soaring with a pleasant evening, us at the tryst with taste HQ decided to welcome our favourite season with my weakness dish!!! ICE-CREAM, I can never have enough of it ever, since its a fruit inspired week for our recipes , I wanted to do a rather unconventional fruit flavour for this post and its come out just as i had thought of it. Hope you all enjoy this flavourful ice-cream p.s.its eggless.
INGREDIENTS:
- 1 cup heavy cream ( I used Amul fresh cream, don't confuse it with the whipping cream by the same brand)
- 1 cup whole milk
- 1 cup fresh gooseberries ( churned in a food processor)* follow instructions in the method
- 1/2 cup granulated sugar
- pinch of salt
- 2 drops of vanilla extract
METHOD:
- *Blitz your gooseberries in the food processor, gooseberries have a lot of water content and hence can't be used directly, sieve out the pulp after blitzing. You would require a cup of this pulp for the recipe.
- Mix the milk, cream, gooseberry pulp and sugar. Whisk this mixture well and allow it to cool in the freezer for about 30 minutes.
- If you have an Ice-cream maker, keep the freezer bowl of it in the freezer overnight.
- Add the mixture to your chilled ice-cream maker bowl and churn it for 15-18 minutes, until you get a soft set texture.
- Spoon the ice-cream in a tin and freeze it for 20 minutes atlas for a perfectly set ice-cream.
SETTING THE ICE-CREAM WITHOUT AN ICE-CREAM MAKER:
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