Ice Is Nice

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Ice Is Nice

Indulge your ultimate sweet tooth and beat the heat with these cool recipes

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Published: Fri 29 Jul 2016, 12:00 AM

Last updated: Fri 29 Jul 2016, 2:00 AM

Raspberry Ribbon Royal 
Serves: 4
> 500 ml milk
> 4 tbsp caster sugar
> 2 tbsp condensed milk
>  ¼ cup sugar
> 1 cup double cream
> 1 cup frozen raspberries
> 1 vanilla pod, scraped
Heat the milk with the vanilla pod and reduce for 12-14 minutes. Add the caster sugar and simmer again for four to five minutes. Remove and add condensed milk before letting it cool.  
In the meantime, place  frozen berries in a blender  to make a puree. Pass through sieve to remove seeds, then heat the pureed berries with sugar for  five minutes and cool. Set in a freeze-proof container in the freezer for an hour.
Mix milk mixture with cream and start churn ice cream machine until thick . Set the ice-cream in a container and use a dessert spoon to pour the half-set berry mix milk ice cream to make ribbon-like effect. Cover and freeze again until firm. Scoop the top of wafer and serve immediately.
 Mint and Kiwi sorbet
Serves: 4
> 4 kiwis, plus one for garnish
> 7-8 mint leaves, fresh, plus extra for serving
> 100 gm caster sugar, powdered
> 1 cup water
> ½tsp orange rind
> 2 tbsp pomegranate seeds for topping
Peel the kiwis and roughly chop them using a fork. Leave to chill in the fridge. In the meantime, heat the caster sugar with water and add the orange rind and mint leaves. Cook for about a minute and then remove from heat. Once cool, strain and let chill in the fridge.Mix with the chilled kiwis. Churn in the ice-cream machine until it thickens. Transfer in a container and freeze for two hours. Once it hardens, spoon into glasses and top with remaining kiwi, pomegranates and mint leaves.
Mango Gelato
Serves: 4
 > 2 large ripe mangoes
> 1 tsp green lime rind, grated
> 1 tsp cardamom powder
> 100 gm icing sugar
> 200 gm whipped cream
> Toasted pistachios
Peel the mangoes and chop them into cubes. Puree the mango cubes in the food processor. Add the grated lime rind and cardamom powder.
Churn this puree in the food process for 15 minutes and add the cream gradually. Churn again until thick. Top with toasted pistachios.

 Rockey Road Ice cream
Serves: 4
For the cashew nut brittle
> ½cup cashew nuts
> 1 tbsp unsalted butter
> 3 tbsp honey or golden syrup
> 1 tsp lime juice
For the ice cream
> 4 cups full cream milk
> 1 cup double cream
>½tin condensed milk
> 1 tbsp orange zest
>2 tbsp caramel sauce
> 4 tbsp cocoa powder
>  Cashew nut brittle
Toast the cashew nuts lightly and chop roughly. Melt the butter and add chopped nuts and syrup. Cook gently for two minutes and add lime juice. Spread on a silicone sheet and allow to cool. For the ice cream, heat the
milk and reduce until only ¾ is left. Allow it to cool. Mix the reduced milk with the condensed milk and blend in the blender. 
Add cream, orange zest, cocoa powder and blend again. Pour in an ice cream container and set for two hours. Remove and blend again using the blender.Add caramel sauce and half of the cashew nut brittle.Once hard enough to serve, place scoops on ice cream cones and top with what is left of the cashew nut brittle.
 Malai Pista Kulfi
Serves: 6
>  1 litre double cream milk
> 4 tbsp sugar
> 4 tbsp milk powder
> ½tin condensed milk
>½cup whipped cream
> 2 tbsp chopped pistachios
>4 green cardamoms
Heat the milk and cardamoms on a heavy bottompan. Once it starts to
boil, reduce the heat and simmer until it reduces to roughly half, while stirring continuously. Add sugar and milk powder and stir. Discard the cardamoms before allowing it to cool. Mix with condensed milk and cream and blend with hand blender. Add the chopped pistachios and pour into kulfi molds. Freeze until it sets. For serving, unmould the kulfi by filling a bowl with lukewarm water and letting the kulfi mould stand in it for ten minutes. Lift the mould and invert them in the serving dish. Top with more pistachios, if preferred.
Berrry Yoghurt pops
Serves: 6
>  1 cup frozen raspberries
> 1 cup frozen strawberries
> 1 cup sugar
> 2 cups Greek yoghurt
> 1 cup condensed milk
> 1 tsp raspberry essence
Thaw the berries in the water and strain. Heat the berries with sugar and raspberry essence until it turns into a sauce with a lumpy consistency. Cool and blend with hand blender. Mix yoghurt with condensed milk and half of the berry sauce.To set the yoghurt pops, pour 1 tbsp sauce in the mold and set for 20 minutes in the freezer. Once it hardens, pour the yoghurt mixture and keep in the freezer till set. To serve, dip the pops sticks in hot water for two seconds and carefully pull each one.Decorate with sauce, if required.

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