• 1 cup Milk
• 1-1/2 tbsp Condensed Milk
• 1 cup Cream
• 1 tbsp Corn flour heaped
• 7 tbsp Sugar
• Few drops of red or yellow color
• 1 tsp Vanilla Essence

How to make Eggless Ice Cream:

• Keep the milk for boiling in pan.
• Dissolve corn flour in little cold milk.
• Add this mixture to the boiling milk.
• Cook till it becomes slightly thick.
• Add condensed milk and sugar.
• Blend it well in a mixie.
• Cool and add cream. Mix properly.
• Now add vanilla essence. Also mix few drops of food coloring.
• Keep it in refrigerator in a closed container.
• Remove and beat it with an eggbeater when half set.
• Keep it back in refrigerator.
• Eggless ice cream is ready.?

Cherry Ice Cream Recipe

Ingredients

• 3/4 cup dried cherries
• 1/2 cup rum
• 21/2 cups light cream
• 1/2 cup sugar
• 4 egg yolks
• 1/4 teaspoon vanilla

How to make Cherry Ice Cream Recipe

• Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.
• Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.
• Pour into the ice-cream maker and freeze according to manufacturer’s directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.

• 1/2 cup butter, cubed
• 1/2 cup packed brown sugar
• 3 cups crisp rice cereal
• 2 cups flaked coconut
• 1 cup chopped mixed nuts
• 1/2 gallon vanilla ice cream, softened

How to make Ice Cream Crunch Recipe:

In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved.
In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm. Yield: 12-16 servings.

• 1 cup heavy cream
• 1 cup light cream* (half and half)
• 1/2 cup sugar
• 3/4 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup mini chocolate chips (or chocolate shavings)

How to make Chocolate Chip Ice Cream Recipe:

• Combine ingredients. Stir until sugar dissolves. Freeze according to ice cream freezer’s directions. Stir in chips just before storing chocolate chip ice cream.
• Makes 1 quart
• 1/2 cream and 1/2 milk may be substituted for light cream

• 2 large free-range eggs
• 150g caster sugar
• 250ml double cream
• 227g tub clotted cream
• 250ml full-fat milk
• 250g raspberries
• 1 tbsp icing sugar

How to make Raspberry and Clotted Cream Ice Cream Recipe:

• Whisk the eggs in a large bowl until light and frothy, then gradually add the caster sugar and whisk for a further 3 minutes. Pour the double cream, clotted cream and milk into the egg mixture and whisk well. Spoon the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. If you’re not using an ice cream maker, spoon into a 2-litre container and freeze for 3 hours, then whisk with an electric hand whisk, until smooth. Return to the freezer for another 3 hours. Repeat this process 3-4 times, then freeze for 2 hours, until semi-solid.
• Meanwhile, place the raspberries and icing sugar in a bowl and crush them lightly with the back of a fork. When the ice cream has frozen to a soft scoop consistency, gently fold through the raspberries to create a rippled effect. Transfer to a plastic container and freeze until solid.

• Milk – 4 cup
• Sugar – ½ cup
• Green cardamoms – 4
• Cream – 1 cup
• Condensed milk – ½ tin
• Corn flour – ¼ cup
• Kewra water – ½ tsp
• Almonds and pistachio – as required

How to make Kulfi Falooda Recipe:

Take a pan and put sugar in it and heat it up until it turns into brown syrup. Take it off the cooker and quickly add one cup of milk and mix well, then add the remaining three cups of milk and put it on the cooker again. Add cream, condensed milk and cardamom powder and cook for ten minutes. Mix corn flour in a little bit of water and then add it to the milk mixture and cook until it becomes a thick custard. Take it off the cooker and let it cool down. When it cools down, add almond, pistachio and kewra water. Mix the mixture and put it in an airtight container before putting it in the freezer. You can serve it as it is or serve it with vermicelli.

• 2 squares (1 ounce each) unsweetened chocolate
• 2 tablespoons butter
• 2 tablespoons hot milk
• 2/3 cup sifted confectioners’ sugar
• 1 1/2 cups shredded coconut
• 1 quart chocolate ice cream, softened
• 2 teaspoons instant coffee, dissolved in a teaspoon of water
• 1/4 cup chopped pecans
• whipped topping
• pecan halves and shaved chocolate, for garnish

How to make Mocha Ice Cream:

Melt chocolate and butter together, stirring to blend. Stir hot milk into the confectioners’ sugar; add to chocolate mixture and stir to mix well. Stir in coconut. Press mixture into the bottom and up sides of 9-inch buttered pie plate. Chill in refrigerator. Stir softened ice cream; stir in coffee and chopped pecans. Spread in chilled pie shell, swirling top. Decorate with dollops of whipped topping, pecan halves, and shaved chocolate. Freeze mocha ice cream pie until firm.
Serves 6.

• Khoya 1 pao
• Condensed Milk 1 Tin (400g)
• Fresh Cream 2 Packets (400g)
• Kewra Water 1 tsp
• Pistachio 8-10
• Evaporated Milk (Chilled) 1 tin (400g)
• Bread Slices 2 Large or 4 Small

How to make Khoya Malai Kulfi Recipe:

• Make sure evaporated milk is very well chilled.
• In a blender add fresh cream, evaporated milk, kewra water, pistachios, khoya, condensed milk and bread slices and blend.
• Pour the kulfi mixture into metal kulfi moulds (sachain) with lids.
• Put the kulfi moulds into the freezer.
• Note: When you want to serve, dip the mould in some water, so it loosens and with help of knife lift out the kulfi.

• 300ml full fat milk
• 1 teaspoon vanilla extract or 1/2 vanilla pod
• 4 large egg yolks
• 75g caster sugar
• 200g white chocolate-chopped
• 200ml double cream

This is a lovely luxurious ice cream, I used Green & Blacks organic white chocolate to give it a rich flavour.

How to make White Chocolate Ice Cream Recipe:

• Boil the milk and vanilla together in a pan until it starts to bubble gently, meanwhile whisk the egg yolks and sugar together.
• Pour the milk on to the egg mix and stir and then gently pour the mixture back in to the saucepan and simmer very very lightly (or it’ll split). Stir continuously until the custard mix thickens or coats the back of a wooden spoon then add the chopped chocolate stirring until the heat melts the chocolate.
• Cool the mixture, put it in the fridge to chill. Once chilled, add the cream to the mixture (if you are not using an ice cream machine whisk the cream until stiff and then fold into the mixture).
• Pour in to an ice-cream machine-or set in a shallow container in the freezer, stirring every 30 minutes till set, approx 3 hours.

• 1 cup unsalted shelled pistachios
• 3/4 cup sugar
• 2 cups milk (do not use low-fat or nonfat)
• 1/2 teaspoon almond extract
• 4 large egg yolks
• 1 cup whipping cream
• 3/4 cup unsalted shelled pistachios, toasted, coarsely chopped

How to make Pistachio Ice Cream Recipe:

• Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
• Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
• Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer’s instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)