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Fig ice cream
Category : Snacks and refreshments, Milk
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
- Dissolve cornflour in 1/4 cup cold milk, keep aside.
- Boil remaining milk till 2/3 in volume.
- Add sugar, stir till dissolved.
- Add cornflour paste, stirring continuously till boiling resumes.
- Simmer for 2-3 minutes, stirring occasionally.
- Take off fire, add essence, cool to room temperature.
- Freeze in shallow icecream tray, covering with plastic.
- Allow to set, but not to harden too much.
- Whip cream till fluffy.
- Mash fresh figs to desired consistency, or crush soaked ones in a mixer.
- Break icecream, whip till fluffy but not liquefied. (You can use an electric mixer, but make sure it does not become liquid).
- Transfer to a large bowl, fold in figs and cream.
- Return to set till firm, and serve scoops of well set icecream.
- It would take about 7-8 hours to set completely.
Ingredients:
1 litre - wholefat milk
100 gms - fresh cream
7 to 8 - plump figs, soaked in water overnight
or 6 to 7 - fresh ripe figs
3/4 cup - soft brown sugar
2 tbsp - cornflour
1/4 tsp - vanilla essence
1 litre - wholefat milk
100 gms - fresh cream
7 to 8 - plump figs, soaked in water overnight
or 6 to 7 - fresh ripe figs
3/4 cup - soft brown sugar
2 tbsp - cornflour
1/4 tsp - vanilla essence
RECIPES BY REHANA KHAMBATY
