Ingredients:
-1/2 litre whole milk
50 gms. soft khova
1 cup fresh cream
1 cup dry coconut powder
1 cup sugar
1/2 tsp. vanilla essence
1 tbsp. cornflour dissolved in 2 tbsp. cold milk
1/2 tsp. cardamom powder
10-12 strands saffron
1 tsp. instant coffee powder
Method:
Bring milk to a boil, simmer for 20 minutes, stir occasionally.
Add sugar, cornflour mixture, stirring continuously.
Add crumbled khova, stir.
Simmer till mixture is thick enough to coat back of spoon.
Add cardamom, saffron, stir.
Remove from fire,cool to room temperature, stirring occasionally.
Set in icecream tray, cover with plastic sheet.
When set, but not hard, remove in a large vessel.
Beat till soft and fluffy, but donot allow to liquify.
Use a wooden spoon or eggbeater.
Put back in freezer, to reset.
Remove repeat process of beating as before.
Add coconut powder, beaten cream, mix well and beat.
Transfer to icecream container, cover and set till firm.
Serve scoops topped with a sprinkling of instant coffee powder.
Making time: 1 hour (excluding cooling and setting time)
Makes: 12-13 scoops
Shelflife: 1 week in freezer
-1/2 litre whole milk
50 gms. soft khova
1 cup fresh cream
1 cup dry coconut powder
1 cup sugar
1/2 tsp. vanilla essence
1 tbsp. cornflour dissolved in 2 tbsp. cold milk
1/2 tsp. cardamom powder
10-12 strands saffron
1 tsp. instant coffee powder
Method:
Bring milk to a boil, simmer for 20 minutes, stir occasionally.
Add sugar, cornflour mixture, stirring continuously.
Add crumbled khova, stir.
Simmer till mixture is thick enough to coat back of spoon.
Add cardamom, saffron, stir.
Remove from fire,cool to room temperature, stirring occasionally.
Set in icecream tray, cover with plastic sheet.
When set, but not hard, remove in a large vessel.
Beat till soft and fluffy, but donot allow to liquify.
Use a wooden spoon or eggbeater.
Put back in freezer, to reset.
Remove repeat process of beating as before.
Add coconut powder, beaten cream, mix well and beat.
Transfer to icecream container, cover and set till firm.
Serve scoops topped with a sprinkling of instant coffee powder.
Making time: 1 hour (excluding cooling and setting time)
Makes: 12-13 scoops
Shelflife: 1 week in freezer