Chocolate Baileys Ice-cream

Chocolate Baileys Ice-cream is a delight for those who love Baileys and chocolate. 

The taste depends a lot on the quality of cocoa pd used. I must say Kalya Cocoa Powder did take the taste a notch up. 

I have used Amul cream. Please don't use whipping cream if you want real taste of ice-cream. Keep the cream in the fridge overnight. Chill the bowl and the whisks also before you start beating the cream.

 Ingredients

Milk.                  1/4 cup

Cocoa pd            20 gms

Fresh cream       200 gms

Condensed milk 200 gms

Baileys.              1/4 cup 

Method

• Mix cocoa pd and milk.. 
• Beat cream till its really thick.
• Add the cocoa pd  and milk mixture. 
• Beat to mix well. 
• Add in condensed milk and beat again.
• Add Baileys and mix well.
• Now freeze it for four to five hours. 
• The sides would have frozen but ice cream would be still soft in the centre. 
• Beat it well. 
• Now pour it into a flat container. Cover with cling films and close the container tightly.  
•  Freeze it overnight. 
• Serve it next morning. 

Chocolate Syrup

Chocolate Syrup 

I have been making chocolate syrup for many years now but somehow never got down to blogging it. 

But when I was chosen by plattershare to review Kalya brand of cocoa and share some recipes using the same, I finally got down to blog it. This, a very easy  recipe, gives you yummy chocolate syrup in minutes with no preservatives. Once you try this, you will never use store bought ones. Use very good quality cocoa coz the taste of your sauce depends on it . Today I have used Kayla. Earlier I have always made it using Hintz. Go ahead and try it out . 

Gives 200 gms 

Ingredients : 

Raw Cane Sugar        125 gms

Cocoa pd                    25 gms

Water                         1/2 cup

Vanilla Extact            1/2 tsp

Sea salt                       a pinch

Baking Soda              1/8 tsp

Method:

• Mix in water and cocoa pd in a deep sauce pan.
• Place it on medium heat.
• Tip in sugar, stirring all the time.
• Bring it to a boil, stirring continuously.
• Now reduce the heat to low and let it simmer for 3-4 minutes, stirring all the time.
• Don't leave the sauce unattended even for a minute coz it will boil over.
• Remove from fire and let it cool.
• It will appear quite watery right now but remember it will thicken as it cools.
• While its cooling stir in salt , baking soda and vanilla extract.
• Once completely cool store in sterilized glass bottles and refrigerate .
• Stays  fresh for a couple of months. 
• Serve it over ice cream, cakes . 
• You can gift it to someone dear to you as well.

Note : baking soda is used to prevent crystallization of sugar.
You can easily double the recipe. .
I have used raw cane sugar but you can use white sugar also.

Strawberry Ice-cream

Wanna beat the heat try out this easy strawberry ice cream. You need just three ingredients. It's eggless yet very creamy. Homemade Strawberry Ice-cream ice so different from store bought. You just can't stop at one scoop.

I have used Amul cream. Please don't use whipping cream if you want real taste of ice-cream.
If using frozen strawberries like I have done, then let them thaw completely. There should not be a  speck  of ice on them else icicles will find their way into the ice cream.
If you are using fresh strawberries then chop them very fine, mix in  2 tbsp sugar and refrigerate it for a few hours, preferably overnight. They will soften completely. Mash them and mix in the cream mixture.

Ingredients

Fresh cream         100 gms
Condensed milk  100 gms
Strawberry            150 gms.

Method

1. Beat cream till its really thick.
2. Add in condensed milk and beat again.
3. Chop the strawberries and then mash them with a potato masher.
4. Fold it in the cream mixture.
5. Now fr
6. 
   
7. eeze it overnight in an airtight container.
8. Next morning enjoy it.

Mango Ice-Cream

Before the mangoes disappear from the market let's make mango ice cream. I have been meaning to post this recipe for a long time but some how could never click pictures .It used to get over so fast. Today morning I clicked a pic before announcing to the family that I have made ice-cream. You need just three ingredients. It's eggless yet very creamy. Homemade Mango  Ice-cream  has a very tantalizing flavor . One bite and you know the difference between homemade and store bought. Oh boy!! That strong essence spoils all the fun. 

I have used Amul cream. Please don't use whipping cream if you want real taste of ice-cream. Keep the cream in the fridge overnight. Chill the bowl and the whisks also before you start beating the cream.

Use the best quality mangoes. While pureeing them don't use water at all.

Whip it a couple of times when it's half set to avoid  icicles in the ice cream. 

Ingredients

Fresh cream          200 gms

Condensed milk   100 gms

Mango puree        200  gms.

Vanilla extract      1 tsp

Method

Beat cream till its really thick.

Add in condensed milk and beat again.

Fold in  mango puree into the cream mixture.

Taste and add more condensed milk if you find it less sweet. 

Now freeze it for four to five hours. 

Beat it well. 

Repeat the process again after four to five hours. 

Now freeze it overnight. 

Serve it next morning with a sprig of mint.