Ingredients:
Water ½ cup
Corn syrup ¼ cup
Corn flour 2 tsp
Coffee Powder 1 tbsp
Vanilla Essence ½ tsp
Method:
In a saucepan combine water, corn syrup, corn flour, and coffee powder.
Cook and stir over medium heat until mixture is bubbly.
Cook and stir for 2 minutes more.
Remove mixture from heat.
Stir in the 1/4 teaspoon vanilla.
Cover and chill sauce in the refrigerator until serving time.
Coffee Sauce by Zarnak Sidhwa
Ingredients:
Chocolate 6oz
Water ½ cup
Butter 2 tbsp
Cream 1 tbsp
Method:
Cook chocolate, whisk in butter and cream, add the water and mix well.
Serve hot.
Chocolate Sauce by Zarnak Sidhwa
Ingredients for Butter Scotch Sauce:
Cream 1 cup
Golden syrup ½ cup
Brown sugar ½ cup
Butter 2 tbsp
Vanilla essence 1 tsp
Salt a pinch
Method
Boil cream, golden syrup and sugar together.
Simmer over low heat till melted.
Add butter or vanilla essence, salt, keep stirring till completely blended.
Remove from heat and cool completely.
Butter Scotch Sauce by Zarnak Sidhwa
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
Ingredients
Brown sugar 3 tbsp
Butter 4 tbsp
Cream 300 ml
Method
Melt the sugar add the butter and sift through, whisk in the cream and cook till heated through do not boil.
Toffee Sauce by Zarnak Sidhwa
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
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 tsp
Method
In a pan, combine sugar and cocoa; stir in evaporated 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.
Cool and bottle and use over desserts or cakes.
Fudge Sauce by Zarnak Sidhwa
Ingredients:
Egg whites 4
Caster sugar 8 oz
Method:
Whisk egg whites until firm.
Add caster sugar 1 tsp at a time, very slowly till all is mixed in.
Whisk till stiff and shiny.
Pipe the meringue in 4-6 inch circles and pipe inside to form small baskets to hold the ice cream in.
Bake in a preheated oven very slow at 120 degrees C for an hour or till firm.
Let cool and then fill with a scoop of ice cream and serve.
Meringues by Zarnak Sidhwa
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
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
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
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
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
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
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
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
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
Recipe line up for Icecream Week - September 24th to September 28, 2012
1. Peach Ice Cream, Eggless Strawberry Ice Cream And Easy Vanilla Ice Cream
2. Chocolate Peanut Butter Fro-yo, Chocolate Nutella Gelato, Chocolate Cases And Vanilla Frozen Yogurt
3. Coffee Praline Ice Cream, Low Calorie Bread Walnut Ice Cream And Meringues
4. Ice Cream Cake And Fudge Sauce
5. Chocolate Sauce, Butterscotch Sauce, Coffee Sauce And Butter Scotch Ice Cream
Icecream Week by Zarnak Sidhwa - Sep 24 to Sep 28, 2012
