Choclate Ice cream  with a twist

There are many varieties of chocolate ice creams I am going to put up on the blog. I thought of starting with the best one , this one is spiked with a quarter cup of “Bailleys Irish cream”.

      I wish I could make my food and desserts look more glamorous , but with a simple basic camera and a hectic schedule these are the best results I can manage , so please do not get dissuaded with the looks of the food , it looks the way it is…with a better camera and some cut and paste I can make the food look out of this world…..but I wonder if you will be able to relate to it….I mean the food should look real enough to be eaten …not something so exotic that you feel…would I be able to make that?

Well that’s my expalination and excuse for some not so great pictures of my food. Now lets get on with this delicious and simple home made ice cream.

Ingredients:

1.                 500 ml full cream / full fat milk

2.                 200 ml condensed milk 

3.                 Three tablespoons custard powder

4.                 One fourth cocoa powder

5.                 100 grams shards of milk chocolate

6.                 One fourth to half a cup of powder sugar ( depending on how sweet you want it to be )

Method:

1.                 Place the milk in a heavy bottomed pan and keep it on medium flame , reserve half a cup of milk to dissolve the custard.

2.                 Pour the custard into the boiling milk , and keep stirring till you the custard becomes thick like paint.

3.                 Add the cocoa powder and whisk vigorouly , the custard will become thicker. Turn the  gas off. Now add the shards of milk choclate , condensed milk and sugar while whisking the custard vigorously.

4.                 Let the custard cool off to room temperature  , then pour a quarter cup of baileys Irish cream into it.

5.                 Pour the contents into a aluminium container and freeze.

6.                 After about four to five hours , beat the semi set ice cream in the container itself or in a blender and pour it back into the aluminium box.

7.                 Do the same after another six hours. Thsi step not only makes the icecream lighter and fluffier but also prevents any crystals from forming in the ice cream.

8.                 The ice cream will be ready in about six hours to enjoy.

Choclate· cocoa· condensed milk· Custard powder· desserts· full fat milk· ice creams

Choclate Ice cream  with a twist

There are many varieties of chocolate ice creams I am going to put up on the blog. I thought of starting with the best one , this one is spiked with a quarter cup of “Bailleys Irish cream”.

      I wish I could make my food and desserts look more glamorous , but with a simple basic camera and a hectic schedule these are the best results I can manage , so please do not get dissuaded with the looks of the food , it looks the way it is…with a better camera and some cut and paste I can make the food look out of this world…..but I wonder if you will be able to relate to it….I mean the food should look real enough to be eaten …not something so exotic that you feel…would I be able to make that?

Well that’s my expalination and excuse for some not so great pictures of my food. Now lets get on with this delicious and simple home made ice cream.

Ingredients:

1.                 500 ml full cream / full fat milk

2.                 200 ml condensed milk 

3.                 Three tablespoons custard powder

4.                 One fourth cocoa powder

5.                 100 grams shards of milk chocolate

6.                 One fourth to half a cup of powder sugar ( depending on how sweet you want it to be )

Method:

1.                 Place the milk in a heavy bottomed pan and keep it on medium flame , reserve half a cup of milk to dissolve the custard.

2.                 Pour the custard into the boiling milk , and keep stirring till you the custard becomes thick like paint.

3.                 Add the cocoa powder and whisk vigorouly , the custard will become thicker. Turn the  gas off. Now add the shards of milk choclate , condensed milk and sugar while whisking the custard vigorously.

4.                 Let the custard cool off to room temperature  , then pour a quarter cup of baileys Irish cream into it.

5.                 Pour the contents into a aluminium container and freeze.

6.                 After about four to five hours , beat the semi set ice cream in the container itself or in a blender and pour it back into the aluminium box.

7.                 Do the same after another six hours. Thsi step not only makes the icecream lighter and fluffier but also prevents any crystals from forming in the ice cream.

8.                 The ice cream will be ready in about six hours to enjoy.

Banana crumble

Here is a truly amazing dessert which takes a few minutes to assemble and just half an hour to bake. A pure vegetarian and low calorie dessert which smells heavenly and tastes divine.

      This is my all time favourite pudding and I have yet to decide weather it tastes better served warm or chilled because it tastes great anyways we eat it.

      A gorgeous pudding and an absolute favourite with anyone who loves bananas and wants to go easy on the sugar.

You could add more sugar in the custard  if you want it sweeter but trust me even  three tablespoons in the whole recipe  though sounds incredible but is enough to make a deliciously sweet dessert.

Ingredients:

1.   Four medium and firm bananas

2.   One tablespoon lemon juice

3.   3 tablespoons custard powder

4.   One tablespoon sugar

5.   one fourth cup to half a cup raisins

6.   450 ml full cream / full fat milk

7.   For the crumble:

a)   ¾  cup flour

b)   One fourth teaspoon baking powder

c)   2 tablespoons sugar

d)   3 tablespoons chilled butter

e)   Half a teaspoon green cardamom powder

f)     2 tablespoon demerara sugar to sprinkle on top

Method:

1.  Preheat the oven to 190°.

2.  Slice the bananas and toss lemon juice on them.

3.  Place the bananas in a two litre baking dish, the bananas should not overlap each other and neither should they be too far apart. add the raisins to the dish.

4.  Mix the custard powder, sugar and half a cup of milk.

5.   Place the rest of the milk in a pan on medium heat and the moment it comes to a boil, stir in the custard powder and keep stirring on low flame till the custard becomes as thick as paint or a little thinner than a cake batter. But if you intend serving it chilled , then keep the custard a little thin as it will become a dense on chilling.

6.  Pour the custard over the arranged bananas.

7.   Keep the custard dish in the oven to remain warm while you assemble the ingredients for the crumble.

8.   Sieve the flour and baking powder. Mix in the sugar and the green cardamaon powder.

9.   Add the small chunks of chilled butter and rub the flour between your palms till the mixture resembles bread crumbs.

10.            Sprinkle the mixture over the banana custard but do not press it , just a sprinkle is enough.

11.            Sprinkle the demerara sugar and place  the dish back into the oven and bake at 190° for thirty minutes.

12.            Serve warm or at room temperature or even chilled tastes great.

baked dishes· banana· Custard powder· desserts· eggless baking· full fat milk

Banana crumble

Here is a truly amazing dessert which takes a few minutes to assemble and just half an hour to bake. A pure vegetarian and low calorie dessert which smells heavenly and tastes divine.

      This is my all time favourite pudding and I have yet to decide weather it tastes better served warm or chilled because it tastes great anyways we eat it.

      A gorgeous pudding and an absolute favourite with anyone who loves bananas and wants to go easy on the sugar.

You could add more sugar in the custard  if you want it sweeter but trust me even  three tablespoons in the whole recipe  though sounds incredible but is enough to make a deliciously sweet dessert.

Ingredients:

1.   Four medium and firm bananas

2.   One tablespoon lemon juice

3.   3 tablespoons custard powder

4.   One tablespoon sugar

5.   one fourth cup to half a cup raisins

6.   450 ml full cream / full fat milk

7.   For the crumble:

a)   ¾  cup flour

b)   One fourth teaspoon baking powder

c)   2 tablespoons sugar

d)   3 tablespoons chilled butter

e)   Half a teaspoon green cardamom powder

f)     2 tablespoon demerara sugar to sprinkle on top

Method:

1.  Preheat the oven to 190°.

2.  Slice the bananas and toss lemon juice on them.

3.  Place the bananas in a two litre baking dish, the bananas should not overlap each other and neither should they be too far apart. add the raisins to the dish.

4.  Mix the custard powder, sugar and half a cup of milk.

5.   Place the rest of the milk in a pan on medium heat and the moment it comes to a boil, stir in the custard powder and keep stirring on low flame till the custard becomes as thick as paint or a little thinner than a cake batter. But if you intend serving it chilled , then keep the custard a little thin as it will become a dense on chilling.

6.  Pour the custard over the arranged bananas.

7.   Keep the custard dish in the oven to remain warm while you assemble the ingredients for the crumble.

8.   Sieve the flour and baking powder. Mix in the sugar and the green cardamaon powder.

9.   Add the small chunks of chilled butter and rub the flour between your palms till the mixture resembles bread crumbs.

10.            Sprinkle the mixture over the banana custard but do not press it , just a sprinkle is enough.

11.            Sprinkle the demerara sugar and place  the dish back into the oven and bake at 190° for thirty minutes.

12.            Serve warm or at room temperature or even chilled tastes great.