CRANBERRY ICE-CREAM

Cranberry is a great source of many vitamins and antioxidants. It's one of the popular and most liked berry.

Using this berry in ice-cream is a fun and really relishing. My family loved it to the core.

Sharing this super yum recipe with you all hoping you and your family will love it too.


INGREDIENTS
1 cup cranberry
1 cup water

1/2 cup sugar
1 cup heavy or whipping cream
1/2 cup milk

For Natural pink colour:
1 grated beetroot

METHOD
1. In a vessel add water, cranberry and sugar. Cover and cook for 2 minutes.

2. Open the lid and cook on high to medium flame till it water reduces and it becomes soft.

3. Blend it to make coarse paste. Keep aside to cool it down.

4. Take heavy cream and whip till soft peaks are formed.

5. Add milk and whip again.

6. Add room temperature cranberry paste. Mix well.

7. Freeze or for giving natural pink colour grate beetroot squeeze out the juice and add in it. Freeze till set and firm, serve chilled.

Pictorial:

1. Add sugar, cranberry and water in a vessel or pan.

2. Cover and cook for 2 minutes on high flame.

3. Uncover and cook

4. Look how it has doubled in size.

5. Once little water is left, turn off the flame and blend.











6. Make coarse paste and not fine.

7. Whip cream till soft peaks are formed.











8. Add milk. Whip again.

9. Add cranberry puree.











10. Grate beetroot.

11. Squeeze out it's juice.

12. Add in cream.

13. Freeze and enjoy chilled.

 14. Scoop and serve.
 

15. Enjoy!!

MANGO ICE-CREAM

Mango season is incomplete without ice-cream. It's injustice not to amalgamate king of fruits with king of dessert...hahaha... 

Though you can do justice with mango by making Royal Mango shake, Mango  pudding, Stuffed Mango ice-cream, No- bake mango cheese cake and many more.

But a perfect blend of mango with ice-cream is truly divine which kids love to its core.

There are many ways of making mango ice-cream but this one is the most easiest and creamy. In this recipe I have used whip cream but those who don't have equipment to whip the cream can follow my quick mango ice-cream recipe. 


INGREDIENTS
1 cup whipping or heavy cream
1 cup mango puree
1 cup chopped mangoes

1/2 cup condensed milk
1/2 cup milk

METHOD
1. Peel the skin of mangoes and blend to get 1 cup mango puree. Keep aside.

2.  Chop mangoes to get 1 cup and keep aside.

3. Whip heavy cream till soft peaks are formed.

4. Add mango puree and whip again. You can reserve 1/4 cup to make swirl on top as I did.

5. Add condensed milk and milk, whip. Add some chopped mangoes and mix.

6. Transfer in bowl, make swirl or just spread some mango puree on top and freeze.

7. Freeze for 8-9 or till firm. Serve chilled and enjoy summers.

Pictorial:

1. Peel the skin and make puree of mangoes. Keep aside.

2. Whip heavy cream till soft peaks are formed.

3. Add condensed milk.













4. Milk. Whip again.











5. Mango puree.

6. Chopped mangoes.

7. Transfer in a freezing bowl and make some swirl.

8. It's nicely set.

9. Let's scoop out!!

10. Some more!

11. I love this melting smelting ice-cream..........


Successful Stories:

Karen Carmel Rego tried this recipe and shared her feedback and this yummy pic! Thank you Karen!

NUTELLA POPSICLE

Nutella Popsicle is a super quick, super easy chocolate Popsicle which requires just 3 ingredients and it tastes super yum and is favorite among kids.

I am a big fan of Nutella and have tried many recipes using it like Nutella ice-cream, Nutella cookie, Nutella pancake, Nutella filled cupcake, Nutella brownie.

So let's start making this super easy recipe.

INGREDIENTS
1 cup milk

3/4 cup Nutella
1/2 cup condensed milk or powdered sugar

METHOD
Blend together all the ingredients using blender.



Pour in the moulds.

Freeze 7-8 hours or overnight.

Enjoy!!

Pictorial:

1. Blend all the ingredients.

2. Pour in the moulds.

3. Cover and freeze.

4. Kids enjoying.

Success Stories:

Connie Almeida tried and shared her valuable feedback and this super yum pic of Nutella Popsicle...Thank you so much Connie I am elated...Let more pics and feedback coming....

BLUEBERRY ICE-CREAM / BERRY ICE-CREAM

Ice-creams are children's biggest weakness and so do my. My family loves ice-creams whether it's Nutella ice-cream, Dates ice-cream, Mint ice-cream, paan ice-cream, Lauki ice-cream, Muskmelon ice-cream, Peach kulfi or whether it's homemade Choco-bar which encourages me to try different flavors. I try not to buy market made ice-creams more because of stabilizers they use and of course preservatives.

I made berry muffins and berry cookies so I had leftover packet of blueberry and cranberry. Instead of combining both the berries I made individual ice-cream with both blackberry and cranberry. 

It's a wonderful amalgamation of both European and Indian berry. European berry for taste and Indian berry for colour.

Trust me it was a great change in taste and we all loved it, but only problem was the colour effect. Kids like bright colour in food which attracts them and tempt them. When I added berry paste in cream I realized the colour was very dull, so I used my innovation and came up with the idea of giving it natural colour as again artificial colour is a big NO for me. 

So I looked around in the pantry to give it some natural colour, I realized I have Jamun lying which I use to make jamun drink. I blended it with some sugar and strained it and added it in cream and VOILA! beautiful natural colour.....

Adding jamun is completely optional as I wanted to make it bright and tempting for kids. It doesn't make any difference in taste. 

But make sure not to add too much of it or it will dominate it's taste which kids might not like. I added sugar with it to balance the taste and milk will help in easy blending. 

I strained it to get smooth and creamy texture which is optional.  

Do try this super yum ice-cream and share your feedback. So let's begin.

INGREDIENTS
1 cup dried blueberries

1 cup water
1/2 cup sugar
1 cup heavy or whipping cream
1/2 cup milk

For natural colour:
10-15 Jamun or Indian black berry
1/4 cup sugar
1/4 cup milk

METHOD
1. In heavy bottomed pan add water and sugar. Add berries and cook till it's soft and just little water is left.

2. Blend it to rough paste. Don't make fine paste.

3. Let it cool down completely.

4. Whip heavy cream till soft peaks are formed.

5. Add room temperature berry mix.

6. Add milk and whip again.

7. If you don't want to give colour freeze it.

8. For natural colour blend together Jamun, sugar and milk. Sift it.

9. Add in cream mix well.

10. Freeze for 8-9 or till firm. Enjoy.

Pictorial:

1.This is the brand I used.

2. Add water and sugar.

3. Add blueberries.

4. Once it's soft and little water is left blend to rough paste. Keep aside to cool.













5. I like to keep it little rough and not fine.











6. Take heavy cream.

7. Whip till soft peaks are formed.

8. Add milk.

9. Add blueberry paste.

10. Whip again. If you don't want to add colour just freeze.

For Colouring:

1. Wash and de-seed the berries.

2. Add sugar and berry in blender.

3. Add some milk so that it becomes easy to blend.

4. Strain it.

5. Add in cream and set. 

 6. Scoop and serve chilled.

7. Enjoy!!