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ghar ki ice cream
wo kia hai na him kabhi kabhi ghar main banate hain boht tasty hoty hai simple si recipe hai..
1 kilo milk
aadha cup sugar
ilahichi pisi hoi 1 chae ka chamch
kewra few drops
piste badam kate hoe
doodh ko boil kar k aadha kar len phir os main chini ilahichi kewra badam pista daal kar pakaen jab color yellow hojae or garha hojae to thanda kar k freezer main rakh den doosre din kha len yummy.........
aesi banty hai
- 1 cup granulated sugar
- 1/4 cup water
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 teaspoon sea salt
- 8 egg yolks
- 1 1/2 teaspoons vanilla
- Sea salt, for garnish, optional
How to make salted caramel ice cream:
In a large pan set over medium heat, simmer the sugar in the water until it turns a light-medium golden color. Add the heavy cream and milk to the pan and allow it to heat through, stirring occasionally, until it is just beginning to steam. Stir the sea salt into the hot cream until it dissolves.
In a separate bowl, whisk the egg yolks and vanilla until they are smooth. In a slow, steady stream, pour the caramel cream into the egg yolks, whisking constantly. Pour the caramel-egg mixture back into the pan and continue cooking it over low-medium heat for 5 minutes, until a thermometer reads 160F.
Remove the pan from the heat and pour the caramel custard through a fine-mesh sieve. Chill the caramel custard for at least 1 hour and then freeze it in an ice cream maker according to the manufacturer’s instructions.
Serve the caramel ice cream garnished with a petite dusting of sea salt,waffer biscuit and choclate if desired.
...I Know Its Immature And Childish......But I want A Fairytale ending...
- 1 cup milk
- 2 cups cream
- 150g dark chocolate
- 1/4 cup cocoa
- 1 cup sugar
- To make without ice cream machine, the first thing to do, place cooled mixture in pyrex dish, place in freezer for 1-2 hours.
- After that remove and mix with a electric beater until mix resembles soft serve.
- At last Place in container and freeze again for 2-3 hours and serve!
Preparation time: 15 minute(s)
Cooking time: 2 hour(s)
Last edited by *Anaya*; 06-11-2011 at 12:52 AM.
Fresh Strawberry Basil Ice Cream
- 450 ml heavy cream/double cream//heavy whipping cream
- 250 ml half and half
- 1 lb fresh strawberries + 1/2 lb fresh strawberries, washed, and hulled
- 2 cups loosely packed fresh basil leaves (no stem)
- 1.5 cups sugar, or as per taste
- a pinch of salt
- zest of 2 medium sized lime
- 1/2 cup blanched and slivered almonds, very lightly toasted
- 1 tablespoon vodka (optional – the alcohol helps break up the crystals)
Note: Instead of using part half and half, and part heavy/double cream, you can use all heavy/double cream
Blend/process half and half, heavy cream (or cream if you are using all cream), sugar, zest, 1 lb strawberries, basil leaves until smooth.
Chop the 1/2 lb strawberries. Set aside. This is going to be added to the ice cream for some extra bites.
Crush nuts just enough and not too much, or they will release oil. Set aside
Combine all ingredients, with the cream, basil and strawberry blend in the ice cream maker and process as per instructions. Add the vodka and churn for another 10 minutes.
If you do not have an ice cream maker:
(In a large container, stir in the basil & strawberry cream blend, almond, zest, salt, chopped strawberries and the vodka and freeze. Approx. every one to two hours take the ice cream out from the freezer and blend it with the hand blender or whip it with a spoon till your arms are sore – this is to break up the ice crystals. You might have to repeat this process about 3 – 4 times.)
Freeze until all set.
Hum kya hain
Hmari Muhabatayn kya hain
kya chahtay hain
kya patay hain..
-Umera Ahmad (Peer-e-Kamil)