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Coconut Khoya Ice-Cream
By : Method
- Bring milk to a boil, simmer for 20 minutes, and stir occasionally.
- Add sugar, corn flour mixture, stirring continuously.
- Add crumbled khoya, stir.
- Simmer till mixture is thick enough to coat back of spoon.
- Add cardamom, saffron and mix well.
- Remove from fire, cool to room temperature, stirring occasionally.
- Set in ice cream tray, cover with plastic sheet.
- When set, but not hard, remove in a large vessel.
- Beat till soft and fluffy, but do not allow liquefying.
- Use a wooden spoon or eggbeater.
- Put back in freezer, to reset.
- Remove repeat process of beating as before.
- Add coconut powder, beaten cream, mix well and beat again.
- Transfer to ice cream container, cover and set till firm.
- Serve scoops topped with a sprinkling of instant coffee powder.
Ingredients:
1 1/2 litre - whole milk
50 gms - soft khoya
1 cup - fresh cream
1 cup - dry coconut powder
1 cup - sugar
1/2 tsp - vanilla essence
1 tbsp - corn flour dissolved in 2 tbsp - cold milk
1/2 tsp - cardamom powder
10 to 12 strands - saffron
1 tsp - instant coffee powder
1 1/2 litre - whole milk
50 gms - soft khoya
1 cup - fresh cream
1 cup - dry coconut powder
1 cup - sugar
1/2 tsp - vanilla essence
1 tbsp - corn flour dissolved in 2 tbsp - cold milk
1/2 tsp - cardamom powder
10 to 12 strands - saffron
1 tsp - instant coffee powder
RECIPES BY REHANA KHAMBATY
