Serves 5
Ingredients
For Chocolate Ice Cream:
500 ml milk
1 tbsp custard powder
4 tbsp cocoa powder
2 tbsp sugar
1/3 cup malai or fresh cream
For Mango Ice Cream:
500 ml milk
1 tbsp custard powder
1 cup mango puree
2 tbsp sugar
2 drops yellow food colour (optional)
1/3 cup malai or fresh cream
For Paan Ice Cream:
500 ml milk
1 tbsp custard powder
1 tbsp gulkand
2-3 drops of green food colour or 2 paan leaves, grinded
2 tbsp sugar
1/3 cup malai or fresh cream
mixed nuts, for garnish
Instructions
In a bowl take 1.5 litre of milk and cook till it reduces to 3/4 of its quantity.
Once its has reduced in quantity, add 5-6 tbsp of sugar and stir well.
In a bowl, add 3 tbsp of custard powder and add milk to make a paste.
Now add this paste to milk, little at a time. The milk begins to thicken.
Cook for about 3-4 minutes and then take off the flame and allow it to cool.
Add 1 cup of malai or fresh cream to the custard mix and divide it into 3 parts.
To the first part, add gulkand and green food colour or grinded paan leaves to make paan ice cream. Freeze it in an air-tight container.
To the second, add mango puree and yellow food colour to make mango ice cream. Freeze it in an air-tight container.
To the last part, add cocoa powder, mix well and freeze it in a big air-tight container.
After 3 hours, take out the chocolate ice cream, churn it to form a smooth paste and freeze it back again.
After 1 hour, take out the mango ice cream, churn it to form a smooth paste and freeze it over the chocolate ice cream.
After 1 hour, take out the paan ice cream, churn it to form a smooth paste and freeze it over the mango ice cream.
Freeze the ice cream overnight and your triple layer ice cream is ready!
Garnish it with some chopped nuts for that extra crunch.
Nutrition Facts
Per Serving: 214 calories; 10.9 g fat; 27.9 g carbohydrates; 3.8 g protein; 1.2 g fibre.
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