Couple of weeks back I met with my favorite girls – K of Sunshine and Smile
and P of Indian Simmer
for lunch. It was our post planned birthday celebration for P. Just like our any other meetings, it was an afternoon of awesome food and more so awesome talks. We had tons of things under the sky to share,laugh and make fun about each other. I decided to bring the cake for the birthday and few teeny-tiny gifts for the girls and K offered to make lunch. We met at K’s place and she made delicious fish patties, kheema pulao and dum aloo. You can see her dum aloo recipe here
and all the dishes tasted out of the world. She saved the best for the last. It was homemade cherry ice cream for dessert. It had loads of cherry in it. I loved it so much that I raved about it to everyone whom I met on the street. Trust me, it was so addictive and so creamy. As I licked through the last drop of the melted ice cream, I told K to publish that as her next post on Sunshine and Smile. Guess she chose to go with dum aloo first followed by the much awaited ice cream post. I lost patience and called her to get the recipe. Let me not get into the details of her recipe as we shall wait for her to reveal the secret ingredients.
In the meanwhile, for the weekend BBQ party I decided to whip ice cream for dessert. I took the inspiration from K’s ice cream and with my kulfi post
as a reference for ingredients, I came up with my own version. I have attempted to make ice creams before. Well, it was ages ago; may be when I was 10 years old. Our neighbor S chechi would attempt her luck with baking and dessert making. Her faithful ally to taste her recipes was none other than, yours truly. The moment she comes with a new dish, she would call me to taste it. Be it her zig-zag jelabi that tasted out of the world or her simple pound cake or her tutti-frooti / mango ice cream. I keep thinking about her when I am creating new dishes for the first time. Today as I stand with my ingredients in hand, I am reminded of those days where I would run to her kitchen to taste and comment on her creations. With those thoughts still lingering around my head, I am moving on to talk about my version of easy homemade ice cream recipe.The concept was simple. We need a super creamy texture. We need to avoid the crystal formation in ice cream. For that to happen, we need to reduce the amount of water in the ingredients and whip/churn them couple of times to destroy the crystals. We must use ingredients that will lock the water and prevent it from forming sheets of crystals. For instance, eggs, carageenan, xanthan gum are used in commercial ice creams to get the desired texture. Apart from those mentioned ingredient, even large quantities of fat can help do the same trick. Hence I chose condensed milk to do the trick. Condensed milk has more fat and less water in it. This will make your ice cream creamy. So the first ingredient that I brought to the table was condensed milk.
Another key factor that controls the texture is the amount of air in the ice cream. I thought to myself about whipping a heavy cream till it forms a peak and gently folding in the condensed milk. This might help me achieve my targeted texture was my assumption. I went ahead and placed heavy cream next to condensed milk. Since I had fresh strawberries at home, I decided to make a thick syrup with finely chopped strawberries, balsamic vinegar, red wine vinegar, little agave nectar and pinch of salt. I dumped them all together and simmered the fruit for 15 minutes. Once cooled to room temperature, I mixed in the whipped heavy cream and condensed milk and placed it freezer for 8 hours. Ofcourse I blended them twice before I let it set overnight.
The ice cream was prepared, Olympics 2012 opening ceremony was airing at NBC and I left the mixture in the freezer. I was tempted to open the freezer to lick a spoon every now and then. My husband tasted it once and said its super creamy, tastes like strawberry yogurt and will taste perfect like ice cream tomorrow. He giggled.
Today for BBQ we had paneer kabob, jeera rice, Kashimiri dum aloo and grilled corn. Dinner was done and I served the dessert. Everyone loved it and said that it tasted much more tastier than a store bought ice cream. My husband tasted it and was all praise that it looked so professional. For a moment, I felt like I could open something like Ben and Jerry.
This is a foolproof recipe.It’s vegetarian.It has less than three key ingredients in it.It’s so simple yet so exotic in taste.You will have your guests bug you for the recipe.A show stopper for sure.You will make everyone wonder what a pro ice cream maker you are.
What more do you want? Come on get started with your ice cream mixture right away.
For this month World On A Plate series, we have come up with “Fruit as dessert” theme. On the last Sunday of every month, bloggers from all over the world get together to show case a dish of their home country.
HOMEMADE STRAWBERRY ICECREAM
NO ICE CREAM MAKER NEEDED!
14oz condensed milk can
2 cups heavy cream
2 teaspoon vanilla essenceFor the fruit syrup
3 cups strawberries – finely chopped
2 tablespoon balsamic vinegar
2 tablespoon red wine vinegar
3 tablespoon agave nectar
1 pinch of saltDirections
1. Simmer strawberries, vinegars, agave and salt for 15 minutes. Switch off the flame and let it cool completely.
2. Beat the heavy cream to stiff peaks with a hand mixer or beater, about 5-8 minutes. Fold into sweetened condensed milk and vanilla essence.
3. Mix the fruit syrup with the heavy cream mixture and transfer to a air tight container. Seal and freeze for two hours. After two hours, remove and using a blender, whip the mixture for 5 minutes.
4. Seal and freeze for two hours. Blend the mixture again for 5 minutes.
5. Seal and freeze overnight or 8 hours.
6. Serve with fruits or nuts. I served mine with peaches coated with mint-almond pesto