Have you ever tried the ice creams in the market recently? I just can’t seem to get the creaminess in it. Yes Haagendaz does…but the others off the shelf? Not hitting the spot for me …so here goes with home made ice creams. This one’s adapted from THE GREEDY ITALIANS cookbook. I used to not let the kids have ice cream too often cos one of them is always having a cold! BUT wait a minute..how about accommodating their system to it…so I decided to make my own ice cream! Here goes!
Gelato ai lamponi e limone ( RASPBERRY AND LEMON ICE CREAM)
- 200g raspberries ( I used frozen but found them too tart-try using fresh ones)-expensive though!
- 100g sugar
- 4 egg yolks
- 200ml milk
- 150ml double cream
- grated zest of 1 lemon
Place suitable empty plastic container in freezer. Blend half the raspberries until smooth and mix in 15g of sugar. Set aside.
Whisk egg yolks and remaining sugar till creamy and sugar has dissolved. Place cream and milk in a saucepan and heat through gently. Remove from heat and stir into it the egg mixture. Return pan to low heat and cook for about 1 minute, stirring all the time with a wooden spoon until slightly thickened. Remove from heat , fold in the raspberry puree, lemon zest and remaining whole raspberries.
Remove the container from the freezer and pour in the mixture until about 3/4 full (any extra should be placed in a different container) Leave to cool slightly, then place uncovered in the freezer. After 30 minutes, remove and stir well, then return to freezer. Leave for another 30 minutes and repeat this procedure a few times until the ice cream is frozen…(guys I seriously think it’s easier to get an ice cream maker to save time!) If you have an ice cream machine, churn the mixture until it thickens, then place in a container and freeze, following the manufacturer’s instructions!
Wallah! There you go..enjoy and do tell me how it turns out!
adapted from Sinfully spicy food blog
- 1 cup basmati rice
- 1.5 tbsp. yoghurt
- 1/2 tsp Kashmiri red chilli powder or paprika
- 1/2 tsp garam masala
- 4 tbsp. vegetable oil
- 1 inch cinnamon
- 3-4 cloves
- 2-3 cardamoms
- 1/2 cup heaped chopped onions
- 1 bay leaf
- 2 cloves of garlic chopped
- 1/2 cup chopped tomatoes
- 1/2 tsp red chilly powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1-2 medium sized potatoes- cut into quarters
- 1 can of cooked chickpeas/channa
- 1 tsp grated ginger
- 1 tbsp. kasuri methi
- chopped coriander
- raisins/slivered almonds/cashews for garnish
Wash rice and soak for 1/2 hour. Open can of chickpeas and rinse under running water. Drain and keep aside. Mix yoghurt with Kashmiri red chilli powder and garam masala. Keep aside. In a wide heavy pot ( I used my pressure cooker), heat oil , add cinnamon, bay leaf, cloves and cardamom for about 10 seconds, then add onions followed by garlic. Cook till lightly browned , then add chopped tomatoes with turmeric powder and chilli powder. Cook till tomatoes turn mushy mixing constantly. Now lower heat and add yoghurt mixed with spices. Leave for 20 sec, then slowly incorporate yoghurt into masala mix or else yoghurt with curdle. Cook for about 1-2 minutes on low heat till masala looks shiny. Now add potatoes and ginger. I add some salt here to make sure potatoes are seasoned. TASTE!
Add drained rice and chickpeas. Add water 1 rice:1.5 cups water.(depends on your rice, but this ratio works for basmati rice). Check for salt again- It will be a little salty in the beginning but the rice and potatoes will soak up the salt. Add kasuri methi and bring to a boil. Once boiling, reduce heat and cook covered for about 8 minutes or about 2 whistles in pressure cooker.
Once cooked, open lid and , add some ghee if you wish to , chopped coriander and garnish with raisins/cashews(fried in some ghee). Enjoy!
Blueberry pancakes with maple syrup
adapted from Donna Hay magazine
- 2 cups plain flour sifted
- 3 tsp baking powder
- 1/2 cup fine sugar
- 2 eggs
- 2 1/4 cups milk
- 75g unsalted butter,melted
- 3/4 cup frozen blueberries, fresh blueberries to serve
- maple syrup to serve and icing sugar to dust
Combine flour, sugar and baking powder ina large bowl and make a well in the centre. Mix together the eggs,milk and butter and whisk till smooth. Pour into the well. Stir in the frozen blueberries. Heat a lightly greased medium sized frying pan and pour 1/4 cup batter at a time. Cook for about 2 minutes or until bubbles appear on the surface. Flip and cook for another 1-2 minutes. DO NOT PRESS DOWN UNLESS YOU WANT FLYING SAUCER LIKE PANCAKES! Repeat with the remaining batter. Stack and serve with maple syrup dribbled on top and dust with icing sugar. Enjoy!