Ingredients:

• 1 1/3 cups sugar
• 1 cup unsweetened cocoa
• 1 cup boiling water
• 1 cup malt powder
• 6 cups whole milk

Nutritional Information

• CALORIES 223(25% from fat)
• FAT 6.2g (sat 3.8g,mono 2g,poly 0.2g)
• IRON 1.8mg
• CHOLESTEROL 20mg
• CALCIUM 196mg
• CARBOHYDRATE 40.4g
• SODIUM 85mg
• PROTEIN 6.8g
• FIBER 2.9g

Directions:

• Combine first 3 ingredients in a bowl; stir well with a whisk.
• Add malt powder, stirring until dissolved. Stir in milk.
• Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.

Preparation Time: 10 mins
Cooking Time: 60 mins
Serves: 10

Ingredients:

• White Egg 4
• Sugar 4 tbsp
• Mango Puree 1 cup
• Heavy Cream 1 cup

Directions:

• Beat egg whites until forthy then gradually beat in sugar.
• Mix the mango puree with cream,then fold in egg whites.
• Churn by hand or with an ice cream maker and freeze.
• Keep taking out from frezer to churn from time to time till ice cream is ready.

Preparation Time: 5 mins
Serves: As Desired

Ingredients:

• Fresh Strawberry(chopped) 1 pint
• Fresh Lemon Juice 1 tbsp
• Eggs 2
• Sugar 1 cup
• Heavy whipping cream 2 cups
• Milk 1 cup
• Vanilla Extract 1 tsp

Directions:

• Combine Strawberries,lemon juice and 1/4 cup sugar in a mixing bowl, set aside the fridge for 1 hour.
• In large mixing bowl,beat eggs until light and fluffy,about 2 minutes.
  Gradually add 3/4 cups sugar,mixing well.
• Stir in milk and vanilla and mix well.
• Gently stir in whipping cream just until combined.
• Churn with hand or pour into ice cream maker and follow manufacturers instructions and freeze.
• Keep churing from time to time till ice cream is ready.

Preparation Time: 60 mins
Cooking Time: Freeze
Serves: As Desired

Ingredients:

• 10 ounces semisweet chocolate, chopped
• 5 large eggs, separated, at room temperature
• 3 tablespoons creme de cacao
• 2 tablespoons sugar
• 1 1/2 pints good-quality vanilla ice cream
• 1 1/2 pints pink peppermint ice cream
• Crushed peppermint candies, for garnish (optional)
• Small candy canes, for garnish (optional)

Directions:

• Chocolate mousse encases two favorite flavors of ice cream. At Christmas, use vanilla and pink peppermint, but try varying the flavors with the seasons. The mousse never freezes solid, but stays rich and velvety, adding a new dimension to an ice cream mold. It’s important to use a deep, round bottomed, 8-cup bowl – measure it by pouring in 8 cups of water.
• Line an 8-cup bowl with plastic wrap. Do not be concerned with the wrinkles. Melt the chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth. Remove the top part from the water. Whisk in the egg yolks and creme de cacao. In a large mixing bowl with an electric mixer on low speed, beat the egg whites until foamy. Increase the speed to high and beat until soft peaks form. Add the sugar, 1 tablespoon at a time, beating until stiff but still moist peaks form. Stir one-third of the whites into the chocolate mixture, then fold the chocolate into the rest of the whites until blended.
• Spoon the mousse into the prepared bowl and freeze for about 1 hour, or until the mousse is firm enough to spread over the bottom and sides of the bowl, forming a thin shell. Return the bowl to the freezer until the chocolate is firm. Soften the vanilla ice cream slightly in the refrigerator and spread it over the chocolate mousse. Return the mold to the freezer until firm. Soften the peppermint ice cream slightly in the refrigerator and spread it in the center of the mold; smooth the top. Cover the ice cream with foil and freeze until solid. The ice cream ball may be frozen for several months, if desired.
• Several hours before serving, invert the bowl onto a serving platter. Remove the bowl and the plastic wrap. Smooth the outside of the chocolate with a spatula. If desired, decorate the top by sprinkling it with crushed peppermint candy and decorate the bottom sides with candy canes. Return to the freezer until firm. Remove the mold from the freezer 20 to 30 minutes before serving to soften enough to cut into wedges.

Serves: 12-14

Ingredients:

• Milk, full cream 5 1/2 cups / 1 lt
• Cream 1 1/2 cups / 250 ml
• Sugar 1 2/3 cups / 250 gm
• Bread, white 1
• Almonds (badam), blanched, Peeled, roughly ground 20
• Pistachios (pista) 1/2 cup
• Green cardamoms (choti elaichi), crushed 4
• Saffron (kesar), soaked for 10 minutes a few strands

Directions:

• Pour the milk in a thick-bottomed pan, simmer till the milk is reduced to half its original quantity.
• Cool and add cream, sugar, bread, almonds, pistachios, green cardamoms, and saffron, mix well.
• Pour into conical kulfi moulds and seal tightly with silver foil.
• Freeze overnight or for at least 12 hours.
• Just prior to serving, remove the moulds from the freezer.
• Dip the bottom of the moulds in hot water just for a second, to loosen the sides, and then invert on to serving plates.
• Serve with faluda (cornflour vermicelli).

Prep Time: 30 Mins
Cook Time: 12 Hrs
Serves: 8