INGREDIENTS:
1 1/2 cup milk
4 tbsp. filter coffee decoction or 2 tsp. instant coffee
3 tsp. sugar ground
4 tsp. hot water (if using instant coffee)
2 scoops vanilla ice-cream
1/4 tsp vanilla essence
DIRECTIONS:
Beat together sugar, coffee and hot water.
When it gets foamy, add milk.
Mix and keep in refrigerator till required and quite chilled.
Before serving, add vanilla essence, beat till frothy with an electric whopper or egg beater.
Pour coffee in two glasses from
Put vanilla ice-cream in to glass (one in each)
Serve cold
INGREDIENTS:
1 liter milk boiled for 20 minutes on simmer.
200 gm sugar
2 eggs beaten separately
1 level teaspoon stabilizer (dissolved in a little water)
1 rounded tablespoon of liquid glucose.
1 teaspoon vanilla essence
250 gm fresh cream
6 tablespoons of powder milk
DIRECTIONS:
Put milk in a pan and boil it, keeping it on slow flame. Beat the yellow of the eggs and slowly pour them into the milk . Take care to whisk the milk simultaneously or instead of a smooth custard, you will have strings of over cooked eggs. Add the liquid glucose, stabilizer, sugar and mix well till they both dissolve. When the milk has cooled, fold in the well beaten egg whites, add the vanilla essences and freeze. When the ice cream has set, beat in the cream and 250 gm fruit pulp and re-freeze it again in a box. Be careful that the box is absolutely dry or else you will find icicles in your ice cream.
Flavor: If you want mango ice cream, then you add the mango pulp, if you want strawberry ice cream, then you add the strawberries and again if you want chocolate ice cream, all you have to do is to add hot chocolate by boiling 4 tablespoons of chocolate or cocoa powder in 4 tablespoons of water and boiling it for approximately two minutes and adding it to the basic recipe at the time of adding the cream. Ensure that the sugar dissolves.
INGREDIENTS:
2 cups milk
10 Almonds
Few strands of kesar
2 tsp sugar (more as per you taste)
DIRECTIONS:
Blanch the almonds, peel and cut into thin slices, lengthwise
Soak kesar in 1tbsp warm milk for 10-15 minutes
Bring milk to boil
Add soaked kesar, sugar and almonds
Let it simmer on slow flame for a min
Stir well
Pour into cup, from a height
This way a lot of froth will form on the milk.
Serve piping hot
