Miscellaneous Specials VI

 

(Contd. from previous posting)

Certain tips for better Ice Cream preparation:

1. Never increase the quantity of sugar more than what is given, as this will not allow the ice cream to solidify into a thick mass.

2. Never add coffee decoction or blended coffee powder for coffee ice cream for the same reason but use instant coffee powder only as mentioned in the previous posting.

3. As already mentioned, you must whip the ice cream taking out from the freezer from time to time at intervals as otherwise you get ice fruit only with a lot of solidified ice diluting the taste.

4. If you want to add natural fruit juice, ensure that it is free from all impurities, strained for clarity and is mixed to the milk after it is cooled well.

5. Instead of using single egg use the yolk (yellow portion) of two eggs so that ice cream is very soft and nice. Before mixing the yolk, whip it well for homogeneity.  First boil the milk to thicken and add it when cooled to the custard powder mixed sugar with a little milk. To this add the whipped yolk slowly, stirring the mix constantly. Thereafter, just heat the whole thing for a minute, stir and remove from fire. Do not boil this. Thereafter only the mix is to be frozen and whipped at intervals.

6. To prepare bi or tri colour ice cream, divide the ice cream mix in to two or three equal parts. Add colours separately to each part. First freeze the first part and whip at least twice in intervals of 30 minutes and after this, on this thicken part pour the second part with a different colour frozen separately and whipped twice at intervals as the first one. Once the two parts placed like this frozen, you should not whip as otherwise the colours will mix. If you want the tri colour freeze the third part, whip at intervals as done in the case of first part and pour it over the other two frozen parts.

7. Always buy essences manufactured by well reputed companies and not local ones.

Some of you might have observed that whenever plain ice cream is served, in some parties they spread jaggery syrup over it to sweeten it more and make tastier.  This is prepared as follows and we may use this in some preparations of ice creams and cakes too:

Jaggery Syrup

Ingredients

 

Powdered jaggery

Sugar

Golden Syrup

Butter

Condensed milk

Vanilla essence

Salt

Water

 

250 gms

250 gms

5 tbs

1 tbs

150 gms

1 tsp

A pinch

½ cup

 

Method

For this, the jaggery should be pure without any impurities and sand particles.  Break jaggery into small pieces if you do not get powdered one and soak in water for half an hour or else dissolve the jaggery powder in water. Strain after jaggery is completely dissolved and add sugar and boil. Immediately after boiling add salt, golden syrup and butter. Mix well and remove from the fire. When it is warm add essence and condensed milk. If you prefer, you can add 100 gms of chocolate powder to jaggery powder to make it chocolate syrup.

Jaggery Syrup

You may not get Golden Syrup everywhere. In order to prepare this follow the following procedure:

Golden Syrup

Ingredients

 

Sugar

Water

Citric acid crystals

Chocolate powder

Vanilla essence

 

1250 gms

3 cups

1 tsp

1 tsp

1 tsp

 

Method

Take out 1 cup of sugar and caramelise as already discussed in this blog in previous posting. Ensure that the sugar is not burnt but turns into thick brown syrup on constant stirring under simmered flame. After the sugar is fully caramelised, add the water and remaining sugar as well as citric acid crystals. Again ensure that water is sufficient to keep sugar under its level and if not add more water or reduce the water as the case may be. Add the chocolate powder, boil till the sugar is dissolved completely and becomes syrupy. If taken a little between the thumb and index fingers and stretched it should be sticky. Remove from fire. Dissolve ½ tsp of baking soda in a little water and stir to this well. Strain and add vanilla essence. Mix well and refrigerate.

Golden Syrup

 Chocó Vanilla/Plain Vanilla Ice Cream

You can prepare plain vanilla ice cream also using this process by omitting the chocolate portion and treating the mixture as whole without dividing for chocolate.

Ingredients

 

Fresh creamy milk

Condensed milk

KhOA (MAwA) of milk

Golden syrup

Chocolate 

Sugar

GMS

CMC

Vanilla essence

 

500 ml  

100 gms

150 gms

1 tbs

50 gms

50 gms

1 tsp

½ tsp

1½ tsp

 

Method

Heat chocolate with a little milk and sugar. Remove from fire after it dissolves. Keep aside. Boil milk to thicken and cool down. Mix GMS with a little milk and keep aside. Mix CMC with a little sugar and keep aside. Mix condensed milk to the cooled milk. Add the khOA, golden syrup, GMS and CMC. Divide this into two and to one part add the chocolate mix and to the other part vanilla essence. To each part add half the quantity of cooled milk cum condensed milk mixture. Mix well and freeze in two separate trays. Whip at intervals of 30 minutes twice and then pour the vanilla part over the chocolate part and freeze for another hour without whipping. When you scoop, do it in such a way that both the ice creams are served in each cup.

 

    Chocó Vanilla Ice Cream                         Chocolate Ice Cream

Plain Vanilla Ice Cream

Orange Ice Cream

Ingredients

 

Pure Orange juice

Sugar

Citric acid crystals (optional)

Fresh creamy Milk

Custard Powder

GMS

CMC

Egg yolk

 

250 ml

100 gms

½ tsp

2 cups

1 tbs

1 tsp

½ tsp

1

 

Method

Since orange juice curdles the milk unlike mango juice we do not add it to milk directly or we allow the contents to get mixed vigorously. Remove lumps, if any from custard powder, add sugar and pour a little milk over it and stir well to mix without any lump. Keep aside.  Add some sugar to CMC and milk to GMS separately and keep aside. Boil the milk separately and pour this over the custard powder cum milk sugar mixture and stir well. Allow to cool. Now whip the yolk thoroughly and to this add all the above and mix well.  Finally add the orange juice and gently mix. Place it in a tray and freeze. Whip twice at intervals of 30 minutes and freeze for another hour.

Orange Ice Cream

If you do not want egg, you can omit it. If the orange is very sweet but lacks sour taste, you can add citric acid crystals to it and mix well.

(To conclude)

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