SANDWICH ICE CREAM
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|---|---|
| Preparation time | 6 Hours |
| Cooking Time | 45 Minutes |
| Serves | 6 Persons |
| Ingredients |
Vanilla Basic Ice Cream - 700 Grams Pan ice cream - 300 Grams Silver foil for Decoration |
| Cooking Method | 1. Set 1 centimeter layer of vanilla ice cream in a tray,set for 2 hours. 2. On 1st layer of 1/2 centimeter layer of pan ice cream for two hours. 3. Again set 3rd layer of 1 centimeter of canilla ice cream for two hours. 4. Remove from fridge and cut the ice cream into sandwich shape. 5. Garnish with silver foil and serve. |
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|
|---|---|
| Preparation time | 6 Hours |
| Cooking Time | 45 Minutes |
| Serves | 6 Persons |
| Ingredients |
Vanilla Basic Ice Cream - 700 Grams Pan ice cream - 300 Grams Silver foil for Decoration |
| Cooking Method | 1. Set 1 centimeter layer of vanilla ice cream in a tray,set for 2 hours. 2. On 1st layer of 1/2 centimeter layer of pan ice cream for two hours. 3. Again set 3rd layer of 1 centimeter of canilla ice cream for two hours. 4. Remove from fridge and cut the ice cream into sandwich shape. 5. Garnish with silver foil and serve. |
PINEAPPLE ICE CREAM
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|---|---|
| Preparation time | 2 - 3 Hours |
| Cooking Time | 45 Minutes |
| Serves | 6 Persons |
| Ingredients |
Vanilla Basic Ice Cream - 700 Grams Pine Apple Juice,fresh - 75 Grams Lemon Yellow Colour - Few Drops Pine Apple Essence - 1/2 tea spoon |
| Cooking Method | 1. Mix all the ingredients well. 2. Set in the fridge for 2-3 hours on the normal temperature and serve. |
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|---|---|
| Preparation time | 2 - 3 Hours |
| Cooking Time | 45 Minutes |
| Serves | 6 Persons |
| Ingredients |
Vanilla Basic Ice Cream - 700 Grams Pine Apple Juice,fresh - 75 Grams Lemon Yellow Colour - Few Drops Pine Apple Essence - 1/2 tea spoon |
| Cooking Method | 1. Mix all the ingredients well. 2. Set in the fridge for 2-3 hours on the normal temperature and serve. |
MANGO ICE CREAM
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|---|---|
| Preparation time | 2 - 3 Hours |
| Cooking Time | 45 Minutes |
| Serves | 5 Persons |
| Ingredients |
Mango Pulp - 100 Grams Vanilla Basic Ice Cream - 700 Grams Mango Essence - 1/2 Tea Spoon Lemon Yellow Colour - Few Drops |
| Cooking Method | 1. Mix mango pulp in the Basic ice cream,churn in the mixie. 2. Add Essence and colour. 3. Set in the fridge on normal temperature. 4. Serve with mango slice on the top. |
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|---|---|
| Preparation time | 2 - 3 Hours |
| Cooking Time | 45 Minutes |
| Serves | 5 Persons |
| Ingredients |
Mango Pulp - 100 Grams Vanilla Basic Ice Cream - 700 Grams Mango Essence - 1/2 Tea Spoon Lemon Yellow Colour - Few Drops |
| Cooking Method | 1. Mix mango pulp in the Basic ice cream,churn in the mixie. 2. Add Essence and colour. 3. Set in the fridge on normal temperature. 4. Serve with mango slice on the top. |
CHOCOLATE ICE CREAM RECIPE
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|---|---|
| Preparation time | 5 - 6 Hours |
| Cooking Time | 30 Minutes |
| Serves | 5 Persons |
| Ingredients |
Milk - 1 Litre Milk Cream,Fresh - 200 Grams Corn Flour - 1 Table Spoon Sugar - 150 Grams Ice Cream Stabilizer - 1/4 Tea Spoon Chocolate Essence - 1 Tea Spoon Cocoas Powder - 25 Grams. |
| Cooking Method | 1. Boil the milk for 10 minutes on medium fire. Add sugar stir continuously. 2. Take 2 table spoons of hot milk in a cup,add 2 teaspoons sugar and stabilizer, mix well,pour this mixture into the boiling milk. 3. Again boil milk for 10-15 minutes. 4. Take 2-3 table spoons cold milk and add cocoa powder and smooth paste and slowly pour this mixture into the boiling milk. 5. Take two table spoons cold milk, add corn flour,make smooth paste and add into the boiling milk. Boil for 2-3 minutes. 6. Remove from fire and stirring continuously,let it cool completely. 7. Add essence and cream and mix well put in a aluminium mould only and keep into the chiller for 2-3 hours on the maximum temperature. 8. Remove from chiller and churn well in the mixie. Again put into the chiller for 1 hour on maximum,Remove from chiller and churn again. 9. Again keep it in the chiller for 2 hours on the normal. 10. Now the Chocolate ice cream will be ready. |
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|---|---|
| Preparation time | 5 - 6 Hours |
| Cooking Time | 30 Minutes |
| Serves | 5 Persons |
| Ingredients |
Milk - 1 Litre Milk Cream,Fresh - 200 Grams Corn Flour - 1 Table Spoon Sugar - 150 Grams Ice Cream Stabilizer - 1/4 Tea Spoon Chocolate Essence - 1 Tea Spoon Cocoas Powder - 25 Grams. |
| Cooking Method | 1. Boil the milk for 10 minutes on medium fire. Add sugar stir continuously. 2. Take 2 table spoons of hot milk in a cup,add 2 teaspoons sugar and stabilizer, mix well,pour this mixture into the boiling milk. 3. Again boil milk for 10-15 minutes. 4. Take 2-3 table spoons cold milk and add cocoa powder and smooth paste and slowly pour this mixture into the boiling milk. 5. Take two table spoons cold milk, add corn flour,make smooth paste and add into the boiling milk. Boil for 2-3 minutes. 6. Remove from fire and stirring continuously,let it cool completely. 7. Add essence and cream and mix well put in a aluminium mould only and keep into the chiller for 2-3 hours on the maximum temperature. 8. Remove from chiller and churn well in the mixie. Again put into the chiller for 1 hour on maximum,Remove from chiller and churn again. 9. Again keep it in the chiller for 2 hours on the normal. 10. Now the Chocolate ice cream will be ready. |
PISTA ICE CREAM
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|---|---|
| Preparation time | 5 - 6 Hours |
| Cooking Time | 30 Minutes |
| Serves | 4-5 Persons |
| Ingredients |
Milk - 1 Litre Sugar - 150 Grams Milk Cream,Fresh - 1 Cup Ice Cream Stabilizer - 1/4 Tea Spoon Pistachio,Chopped - 10 Pieces Pista Essence - 1/2 Tea spoon Pista Colour - Few drops Corn Flour - 1 Table Spoon |
| Cooking Method | 1. Boil the milk for 10 minutes on medium flame. Add sugar stirring all the time. 2. Take 2 table spoons of hot milk in a cup add 2 tea spoons sugar and stabilizer, mix well,pour this mixture into the boiling milk. 3. Again boil milk for 10-15 minutes. 4. Take 2-3 table spoons cold milk and add cocoa powder and make a smooth paste and slowly this mixture into the boiling milk. 5. Boil for 2-3 minutes,remove from fire,stir continuously,let it cool completely. 6. Add essence,colour,cream and put in the Aluminium mould and keep it into the chiller for 3 hours on the maximum. Remove from the chiller. 7. Churn in the mixie and again put into the chiller for 1 hour on the maximum 8. Remove from the chiller.churn again,add pista on the top and keep in the freezer for two hours on normal. 9. Now the Pista ice cream will be ready. |
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|---|---|
| Preparation time | 5 - 6 Hours |
| Cooking Time | 30 Minutes |
| Serves | 4-5 Persons |
| Ingredients |
Milk - 1 Litre Sugar - 150 Grams Milk Cream,Fresh - 1 Cup Ice Cream Stabilizer - 1/4 Tea Spoon Pistachio,Chopped - 10 Pieces Pista Essence - 1/2 Tea spoon Pista Colour - Few drops Corn Flour - 1 Table Spoon |
| Cooking Method | 1. Boil the milk for 10 minutes on medium flame. Add sugar stirring all the time. 2. Take 2 table spoons of hot milk in a cup add 2 tea spoons sugar and stabilizer, mix well,pour this mixture into the boiling milk. 3. Again boil milk for 10-15 minutes. 4. Take 2-3 table spoons cold milk and add cocoa powder and make a smooth paste and slowly this mixture into the boiling milk. 5. Boil for 2-3 minutes,remove from fire,stir continuously,let it cool completely. 6. Add essence,colour,cream and put in the Aluminium mould and keep it into the chiller for 3 hours on the maximum. Remove from the chiller. 7. Churn in the mixie and again put into the chiller for 1 hour on the maximum 8. Remove from the chiller.churn again,add pista on the top and keep in the freezer for two hours on normal. 9. Now the Pista ice cream will be ready. |
VANILLA ICE CREAM RECIPE
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|---|---|
| Preparation time | 5 - 6 Hours |
| Cooking Time | 30 Minutes |
| Serves | 5 Persons |
| Ingredients |
Milk - 1 Litre Milk Cream,Fresh - 250 Grams Corn Flour - 1 Table Spoon Sugar - 150 Grams Ice Cream Stabilizer - 1/4 Tea Spoon Vanilla Essence - 1 Tea Spoon. |
| Cooking Method | 1. Boil the milk for 10 minutes on medium fire add sugar,stir continuously. 2. Take 3 tablespoons hot milk in a cup,add 1 tea spoon sugar and stabilizer mix well,pour this mixture into the boiling milk. 3. Again boil milk for 10-15 minutes. 4. Take 2-3 table spoons cold milk and add corn lour.make a smooth paste and slowly pour into the boiling milk. 5. Boil for 2-3 minutes. 6. Remove from fire,stir continuously,let it cool completely. 7. Add essence and cream and mix well put in a aluminium mould only and keep it into the chiller for 2-3 hours on the maximum temperature. 8. Remove from chiller and churn well in the mixie. 9. Again put into the chiller for 1 hour. Keep it on maximum,Remove from chiller and churn again. 10. Again keep it in the chiller for 2 hours on the normal. Now the Vanilla ice cream will be ready. |
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|---|---|
| Preparation time | 5 - 6 Hours |
| Cooking Time | 30 Minutes |
| Serves | 5 Persons |
| Ingredients |
Milk - 1 Litre Milk Cream,Fresh - 250 Grams Corn Flour - 1 Table Spoon Sugar - 150 Grams Ice Cream Stabilizer - 1/4 Tea Spoon Vanilla Essence - 1 Tea Spoon. |
| Cooking Method | 1. Boil the milk for 10 minutes on medium fire add sugar,stir continuously. 2. Take 3 tablespoons hot milk in a cup,add 1 tea spoon sugar and stabilizer mix well,pour this mixture into the boiling milk. 3. Again boil milk for 10-15 minutes. 4. Take 2-3 table spoons cold milk and add corn lour.make a smooth paste and slowly pour into the boiling milk. 5. Boil for 2-3 minutes. 6. Remove from fire,stir continuously,let it cool completely. 7. Add essence and cream and mix well put in a aluminium mould only and keep it into the chiller for 2-3 hours on the maximum temperature. 8. Remove from chiller and churn well in the mixie. 9. Again put into the chiller for 1 hour. Keep it on maximum,Remove from chiller and churn again. 10. Again keep it in the chiller for 2 hours on the normal. Now the Vanilla ice cream will be ready. |
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