Let's face it, we all love ice creams. I might have met some "unfortunate" folks, who claim (claim, because I still have doubts about this one) not to have liking for chocolates! But I still have to meet anyone, who doesn't like ice creams. The degree of love and the flavour of love might vary, but its one taste, which unifies everyone across the globe. So shame on me, who claims (yes again the deceptive word claim) to be a food blogger, to have not posted any ice cream recipe. No excuses for such a sacrilege is acceptable. No not even that it's the first summer, since the blog came not existence. And definitely not having an ice-cream, does not even count as an excuse. And so, what if you don't want eggs in ice cream and still want to get a smooth creamy texture. let me think of a better excuse, while you drool over these delicious ice creams. Or better still, make your own!!
In order to make up for this sacrilege, I decided to have two treats in this post - Chocolate Ice Cream and Mango Ice Cream. One for me and one for him. Yes, how sweet!! Choosing the flavours was the easy part, but I was not sure if without ice cream maker and eggs, if I would be able to get the right texture and taste. Thankfully yes.
These pictures tell us that a picture doesn't always tell the truth. I mean the ice cream was far better than what I have been able to capture. Though I did give it a sincere shot, yet the heat and softness of the ice cream didn't become friends. And also to be honest, I have been on a little inspirational cloud lately. Yes after reading this article of Mellissa, a lot of my self doubts about photography and blogging have been cleared. You know how it is when you start with hardly any knowledge of the craft or technicality and you try to replicate what you see good around. That's great but only if it doesn't bring down your confidence or stops you from finding (as Melissa says) 'your own voice." Yes she has really inspired me. Do read it for yourself. And get ready for some bad, dark, broody, not so great pictures from me, while I learn to play around. would be great if you join me in this experiment by providing a critique of my pictures or for that matter the blog itself. OK for now we can leave these poor ice cream shots aside. Take any picture of mine and tell me what you like or dislike about it, or suggestions for improvement; and I would love you even more!! Seriously I would really appreciate that. And now back to the Ice Cream Recipes.
Chocolate Ice Cream Recipe
Double Cream - 300 ml
Milk - 2 tbsp
Powdered Sugar - 50gm/ 2oz (Or even better, use icing sugar, sifted)
Vanilla Essence - 1/2 tsp
Dark Chocolate - 125gm/ 4 oz, roughly chopped (I used mix of bitter & almond chocolate)
Single Cream - 2tbsp (I used double cream itself)
- Put the double cream and milk in a bowl and whisk, until stiff
- Stir in the sugar and vanilla essence. Transfer to a freezer container and freeze for around 30 mins, till it begins to set slightly
- Melt chocolate with the single cream in a double boiler. Stir until smooth, then set aside to cool.
- Now remove the ice cream from the freezer container to a medium bowl. Add the melted chocolate and quicly stir it with a fork , to mix it evenly
- Return it to the freezer container. Cover and freeze until set, 4-5 hours.
- Transfer from the freezer to the refrigerator, 30 mins before serving to soften it slightly.
- Serve it chilled plain or with a chocolate sauce. Either way it will taste great
Mango Ice Cream Recipe
Recipe from here
Mangoes - 4 medium or 2 cups mango pulp
Sugar - 1/2 - 3/4 cup, as per sweetness of mangoes
Lime Juice - 1 tbsp
Cream - 500 ml
Vodka - 1 tbsp (Optional)
- If using fresh mangoes, peel, cut and puree the mangoes. Ensure there are no fibres remaining, as in it's a fine puree. Chill it for 15-20 mins
- Now put mango puree, cream, sugar and lemon juice in the blender. And blend it well.If using vodka, which helps in lending softer texture, add it in the end, and blend it for a second or two
- Transfer it to a freezer container. Cover and chill for 2-3 hours till it starts getting firm. Then with a hand mixer, mix it well and place it back in the freezer. Repeat this process 2-3 times, at the interval of 3-4 hours.
- Freeze overnight and by morning you will have a creamy yummy mango ice cream.
Observation: While making this ice cream, I realized that it was a combination of the steps used in Mango Fool (combining puree, cream & sugar) and the steps of Mango Granita (freeze till soft, then beat, the re-freeze).
Now before Reva kills me for not sending any entry to her event, here it goes to Ice Cream only, started by Pari, and to Bookmarked Recipes, Serve it Chilled and Mango Recipes.