Pista Kulfi

Pista Kulfi
Ingredients

Milk 4 cups
Sugar ¼ cup
Cardamom powder 1 tsp
Bread 2 slices
Corn flour 1 tbsp
Green color few drops
Pistachios, blanched 10 – 12

Method

Blend bread slices with ½ cup milk and corn flour and set aside. Boil 3
½ cups of milk and reduce till half. Add in the bread mixture and let cool till thick. Add in the cardamom powder, green color and pistachios freeze in kulfi moulds till set preferably overnight.

Pista Kulfi by Zarnak Sidhwa

Chocolate Mint Ice Cream

Ingredients

Milk 2 cup
Cream 2 cup
Sugar 1 cup
Salt ½ tsp
Peppermint essence 1 tsp
Green food color 3 drops
Chocolate chips 1 cup

Method

In a large bowl, stir together the milk, cream, sugar, salt, peppermint essence until the sugar has dissolved.
Colour with the green food colouring.
Pour the mixture into an air tight box and freeze for few hours.
Then stir in the chocolate chips and freeze overnight.

Chocolate Mint Ice Cream by Zarnak Sidhwa

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream
Ingredients

Milk 500 ml
Cream 500 ml
Caster sugar 7 oz
Vanilla essence ½ tsp
Mint essence 1 tsp
Green food color few drops
Milk chocolate, grated 7 oz

Method

Mix milk, cream, sugar, few drops of green colour  mint essence and vanilla essence. Churn ice cream in an ice cream maker till partially frozen. Or freeze for 2-3 hours in an air-tight box. 

When partially frozen, then stir in grated chocolate. 

Stir ice cream every hour to break up the ice crystals.

Mint Chocolate Chip Ice Cream by Zarnak Sidhwa

Pineapple Fritters With Green Tea Ice Cream

Ingredients For Pineapple Fritters With Green Tea Ice Cream:
Ripe Pine apple 300 gm
Wheat flour 150 gm
Desiccated coconut 20 gm
Corn flour 75 gm
Butter 100 gm
Sugar 25 gm
Baking powder  1 tsp
Custard powder 1 tsp
Oil  as required
For Sauce:

Coconut milk 100 ml
Palm sugar 100 gm
Diluted corn starch 10 gm
Condiment:

Green tea ice cream  1 scoop
For Garnish:

Mint leaves  as required
Icing sugar  as required

Method:
Cut 300 gm pineapple into cubes.
Then in a bowl add 150 gm wheat flour, 20 gm flour, 20 gm coconut, 75 gm corn flour, 100 gm butter, 25 gm sugar, 1 ts baking powder, 1 tsp custard powder, as required oil and water to make batter.
Now dip pineapple chunks into the batter and fry.
Serve with the sauce drizzled on the fritters and green tea icecream on the side. 
Decorate with a mint leaf.
Dust with icing sugar.

For Sauce:
In a pan put 100 gm palm sugar in it, then add 100 ml coconut milk with 10 gm diluted corn starch in it and cook till it turn thick.

Pineapple Fritters With Green Tea Ice Cream by Chef Lambok (The Noodle House, PC, Karachi)

Butterscotch Ice Cream

Ingredients
Sugar ½ cup
Water 1 tbsp
Golden syrup 1/3 cup
Cream 2 cups
Egg yolks 4
Vanilla essence 1 tsp

Method
Cook sugar and water till sugar dissolves, boil till dark golden. 
Beat in the golden syrup and 1/3 cup cream, quickly. 
Whisk yolks until creamy; add in the hot sauce quickly. 
Beat a lot till creamy and thick and cool. 
In another bowl mix remaining cream with vanilla. 
Fold all well and freeze in an airtight box take out every 3-4 hours and beat well and freeze overnight.

Butterscotch Ice Cream by Zarnak Sidhwa

Ice Cream Cake

Ingredients
Chocolate cake (cut in half) 9 inches
Milk ¼ cup
Vanilla ice cream 2 liters
Chocolate ice cream 1 liter
Fudge sauce 1 cup
Cherries to decorate
Cream to decorate

Method
Line a 9” spring form tin with cling and place a thin chocolate sponge cake on the base. 
Moisten with some milk. 
Spread half of the plain vanilla ice cream on it, let chill till set, then top with the chocolate ice cream, let set, pour over fudge sauce and swirl in, let set and add the remaining vanilla ice cream, let set again. 
Top with fudge sauce and decorate with cherries and piped cream. 
Freeze and serve cut in slices or wedges.

Ice Cream Cake by Zarnak Sidhwa

Low Calorie Bread Walnut Ice Cream

Ingredients
Low fat milk 2 cups
Skimmed milk powder 4 tsp
Corn flour 1 ½ tsp
Low fat cream 2 tsp
Sugar substitute 2 tsp
Roasted brown bread crumbs 6 tbsp
Vanilla essence 1/2 tsp
Crushed walnuts 2 tbsp

Method
Combine the milk powder and corn flour with 1 tbsp cold milk in a bowl and keep aside. 
Boil the milk in a non-stick pan, when it starts boiling add the milk powder and corn flour mixture while stirring continuously. 
Simmer for 5 to 7 minutes till the milk thickens and keep aside to cool. 
To the cooled mixture add the cream, sugar substitute, brown bread crumbs and vanilla essence and mix well. 
Pour the mixture into an air tight box, cover it and place in the freezer for 3 to 4 hours. 
Once the mixture has set, remove from the freezer and blend in a mixer till smooth. Add the walnuts to the blended mixture, pour the mixture into the same vessel, cover and place it in the freezer again till it sets. 
Serve in scoops.

Low Calorie Bread Walnut Ice Cream by Zarnak Sidhwa

Coffee Praline Ice Cream

Ingredients
Egg yolks 4
Sugar ¼ cup
Milk 1 cup
Coffee powder 2 tbsp
Cream 2 cups
Praline ¾ cup

Ingredients for Praline
Sugar 1 cup
Walnuts, crushed ½ cup

Method
Whisk egg yolks and sugar over a pan of simmering water and beat till thick and creamy. 
In another pan scald milk, stir in coffee pour over eggs. 
Place on a double boiler and let cook till thick. 
Remove from heat and add in the cream, cool and refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight, mix in praline just before the final setting. 
Serve in scoops.

To make the praline, heat sugar till brown and add the nuts and let cool by pouring on a greased lid till firm, refrigerate and crush.

Coffee Praline Ice Cream by Zarnak Sidhwa

Vanilla Frozen Yogurt

Ingredients
Hung curd 3 cups
Caster sugar 3/4 cup
Vanilla essence 1 teaspoon

Method
Mix together the hung curd, sugar, and vanilla. 
Stir until the sugar is completely dissolved. 
Refrigerate 1 hour. 
Freeze.

Vanilla Frozen Yogurt by Zarnak Sidhwa

Chocolate Cases

Ingredients
Chocolate, chopped 100 gm

Method
Melt the chocolate in a bowl over a pan of simmering water. 
Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm. 
Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.

Chocolate Cases by Zarnak Sidhwa

Chocolate Peanut Butter Fro-Yo

Ingredients
Peanut butter 1/3 cup
Cocoa powder 3 tbsp
Butter, melted 1 tbsp
Evaporated milk 1 can
Sugar 1/2 cup
Yogurt 1 cup
Vanilla essence 1 tsp

Method
Melt 1 tbsp butter in small bowl and stir in 3 tbsp cocoa powder. 
Set aside.
Place evaporated milk, sugar, vanilla, cocoa mixture and peanut butter in a bowl and beat, add in yogurt and continue beating until smooth. 
Pour into shallow dish and place into freezer. 
Check after 45 minutes and whisk/scrape down the sides as they freeze. 
The idea is to continue adding air into the mix so that it doesn't freeze into a solid mass, but a smooth, creamy blend. 
Check and mix every 30 minutes until frozen (may take up to 4 hours depending on shallowness of dish). 
Transfer to storage container with lid and keep frozen for up to a week.

Chocolate Peanut Butter Fro-Yo by Zarnak Sidhwa

Chocolate Nutella Gelato

Ingredients
Milk 2 cups
Cream 1 cup
Sugar ½ cup
Sugar ¼ cup
Egg yolks 4
Vanilla essence ½ tsp
Nutella spread ½ cup

Method 
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. 
Cook until the sugar dissolves, about 5 minutes. 
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. 
Add this mixture back into the saucepan. 
Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. 
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. 
Stir in the vanilla and Nutella until it dissolves. 
Chill mixture completely before pouring into an air tight box. 
To serve, scoop gelato into serving bowls.

Chocolate Nutella Gelato by Zarnak Sidhwa

Easy vanilla ice cream

Ingredients
Egg yolks 3
Sugar ½ cup
Milk 2 cups
Vanilla essence 1 tsp

Method
In a bowl over a pan of simmering water beat the yolks and sugar, till thick and creamy. 
Scald half the milk, add vanilla essence, pour over the eggs and mix well, keep bowl on top of a pan of simmering water until thickened. 
Remove from heat, add in remaining milk and cool.
Refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight and then serve in scoops, plain or topped with a sauce or fruit.

Easy vanilla ice cream by Zarnak Sidhwa

Eggless Strawberry Ice Cream

Ingredients
Gelatin powder 1 tbsp
Cold water 2 tbsp
Milk 2 cups
Sugar 3/4 cup
Salt a pinch
Cream 2 cups
Vanilla essence 2 tsp
Strawberries, mashed 2 cups

Method
Soften gelatin in cold water. 
Scald milk; add gelatin, sugar, and salt.
Stir until dissolved. 
Cool. 
Add cream, strawberries and vanilla. 
Freeze.

Eggless Strawberry Ice Cream by Zarnak Sidhwa

Peach Ice Cream

Ingredients
Egg yolks 2
Peaches in juice 1 can
Sugar 2 tbsp
Milk 1 ½ cups
Milk powder ½ cup
Peach slices to garnish

Method
Blend peaches along with its syrup to a smooth purée. 
Put yolks and sugar in a bowl over a pan of simmering water and whisk till thick and creamy. 
In another pan scald the milk, add in milk powder, place on a double boiler and let cook till thick. 
Add egg mixture and let cook.
Remove from heat and add in the peach puree, cool and refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight and then serve in scoops with peach slices.

Peach Ice Cream by Zarnak Sidhwa

Cassata ice cream

Ingredients
Vanilla ice cream 3 liters
Almond essence 1 tsp
Cocoa powder 2 tbsp
Hot water 2-3 tbsp
Green and red glazed cherries 125gm
Glazed apricots 125gm
glace pineapple 125gm
flaked and roasted almonds 100gm

Method
Line a deep cake tin with foil, let ice cream soften then divide into three portions in different bowls. 
To one almond essence, put the ice cream in the base of the tin and smooth with a spatula, let freeze. 
Mix warm water with cocoa powder and mix in the 2nd bowl of ice cream and beat well and pour over the almond flavored ice cream and let set, when well frozen, add the 3rd portion. 
To the 3rd portion add glazed cherries, pineapples, apricots, flaked almonds and mix in well, pour over 2nd layer and let set till frozen overnight. 
Just before serving, unmold by dipping the bowl of ice cream in warm water, serve immediately.

Cassata ice cream by Zarnak Sidhwa

Hot Fudge Sundae

Ingredients
Sugar 3/4 cup
Cocoa powder 6 tbsp
Evaporated milk 1 can
Butter, cubed 1/3 cup
Miniature marshmallows 3/4 cup
Vanilla essence 1 teaspoon
Vanilla ice cream as required
Nuts and cherries for topping

Method
In a large saucepan, combine sugar and cocoa powder; stir in milk. 
Add butter. 
Bring to a boil over medium heat; cook and stir until sugar is dissolved. 
Add marshmallows; cook until melted. 
Remove from the heat stir in vanilla. 
In a sundae dish, put ice cream scoops and top with hot fudge sauce and nuts and cherries if desired.

Hot Fudge Sundae by Zarnak Sidhwa

Ice Cream Trifle

Ingredients for Ice Cream Trifle:
Sponge cake sliced 1 pound
Fruit cocktail (drained) 1 can
Fruit syrup 3-4 tbsp
Strawberry jelly (cubed) 1 packet (make in 1 cup of water)
Strawberry ice cream ½ liter
Vanilla ice cream ½ liter
Cream to decorate

Method
Put the sliced sponge cake in the bottom of your dish or individual serving glasses. 
Moisten with fruit syrup out of the tin.
Add some fruit, top with strawberry jelly cubes.
Add the strawberry ice cream and a layer of vanilla ice cream.
Freeze till set and then decorate with cream and some fruit and serve immediately.

Ice Cream Trifle by Zarnak Sidhwa

Double Chocolate Chip Ice Cream In Trellis Cups

Ing :

4 egg yolks

1 cup sugar, leveled

2 cups milk

1 cup cream

1 cup chocolate chips 

2 tbsp cocoa dissolved in 1 tbsp hot water and cooled

Method :

Beat yolks and sugar till pale and thick. 

Boil cream and milk in a pan. 

Cool. 

Gradually stir it into the egg and sugar and cook over low heat. 

Whisk continuously till mixture coats the back of a spoon (or reads 160 degrees on a thermometer). 

Immediately plunge the bowl in icy water and cool the mixture. 

Add the cocoa. 

Pour mixture into airtight boxes and freeze until icecream starts to set around edges, remove from freezer and add chocolate chips. 

Beat. 

epeat this process three or four times, removing box from freezer when icecream starts to set. 

This is to prevent ice crystals forming. 

Leave to set overnight. 

Serve the ice cream in the chocolate trellis cups.

Serves 6-8.

Trellis Cups :

Melt 100gm plain chocolate. 

Invert a cupcake tray. 

Cover 6 alternate moulds with cling. 

Place the chocolate in a paper piping bag and pipe around the base of the mound, pipe chocolate back and forth over it to form a trellis. 

Carefully pipe a double thickness.

Chill till set, lift from the tray and carefully peel the cling. 

Serve the icecream in these cups.

Double Chocolate Chip Ice Cream In Trellis Cups by Zarnak Sidhwa