Chocolate ice cream by Rida Aftab

Ingredients:

Cream                           1 cup

Condensed milk             1 tin

Milk                              1/2 liter

Sugar                            1/2 cup

Chocolate sauce            1/2 cup

Chocolate chips             50 gm

Gelatin  powder              2 tbsp

Coco powder                 1 tbsp

Corn flour                      2 tbsp

Coffee                           2 tbsp

Method:

 -        Take milk in a pan, add sugar and cook on medium flame, till it comes to boil.

-         Dissolve corn flour in water. And then add it in milk and stir. When you see that milk starts to get thick, remove from flame and allow it to cool. Custard is ready

-         Now take a bowl, add cream, chocolate sauce, coffee, condensed milk, coco powder, and gelatin powder (dissolved in water) and mix very well Then add custard in it

-         Now put this ice cream mixture in air tight box and keep it in freezer, when half freeze, add chocolate chips  and fold it, and then keep it in freezer until ice cream is firm.

Mango Ice cream by Chef Shireen Anwar in Mango Tango

Ingredients:

Mangos puree                           1 or 1 1/2 cup

Cream                                      12 ounces or 1 1/2 packet

Condensed milk (chilled)            1 tin

To make puree, peel the mangoes and make cubes and then blend it. Do not put a single drop of water in it otherwise crunch will come in ice cream

Method:

-         Take a bowl, put condensed milk, fresh cream and mango puree in it and beat it (with electric beater)

-         If you want to add color in it, add it a little bit.

-         Now put it in air tight box and freeze it for 12 hours.

With the same recipe you can also make chikoo ice cream

Strawberry Ripple Ice cream by Chef Shireen Anwer

Ingredients
Evaporated milk chilled              1 tin
Condensed milk chilled             1 tin
Fresh cream (whipped)             3 cups
Strawberries (Chopperized)      1 cup
Strawberry syrup                          6 tbsp

Strawberry essence                    few drops

Ingredients for Strawberry Syrup

Sugar               1 cup

Water               1/2 cup

Method:

Cook sugar with water, until thick liquid is formed, then add 1 tsp strawberry essence, and few drops of red color.

Note: keep evaporated milk tin for 6 hours in freezer for good result.

Method for Ice cream:

-       Beat fresh cream.

-       Beat chilled evaporated milk till doubled.

-       Then add in condensed milk. Fold in strawberries, strawberry essence, and lastly fold whipped fresh cream (with spatula). Put to set in an air tight container.

-       After 6 to 8 hour open slowly pou in strawberry syrup and make ripple with help of knife (as shown in picture below)

-       Final result,  after adding strawberry syrup and giving ripple, should be like this

-       Freeze till firm.

You can also make pineapple icecream in the same way. Instead of strawberries, take one tin of pineapple (chopperize it) and fold in with 1/2 tsp of pineapple essence.

For chocolate ice cream, you can add chocolate syrup (or coco powder mixed with milk (thick paste))

Mocha Magic Ice Cream by Chef Shireen Anwar

Ingredients
Evaporated milk chilled            1/2 tin
Condensed milk chilled           1/2 tin
Vanilla essence                         1/2 tsp
Whipped cream                         1 1/2 cup
Icing sugar                                  2 tbsp
Eggs white                                  2
Melted chocolate                       1/2 cup
Coffee                                          1 1/2 tsp

Note: Mocha is a mixture of both chocolate and coffee. If you want to make coffee ice cream, increase the quantity of coffee and reduce the quantity of chocolate. And if you want to make chocolate ice cream then omit coffee and increase the quantity of chocolate

Method:

-       Beat the chilled evaporated milk till thick and fluffy; add condensed milk and vanilla essence mix well.

-       Beat cream till stiff.

-       Take a bowl, mix 1 1/2 tsp of coffee with little beaten cream and make a paste (do not mix coffee with water or milk) now add this coffee cream paste in whipped milk mixture, also add in melted chocolate.

-       Now add 1 tbsp of icing sugar in beaten cream and beat them well.

-       Beat egg white until stiff with 1 tbsp icing sugar and fold it lightly in whipped milk mixture,

-       Then fold whipped cream in it. (now fold this very nicely, otherwise cream will get seperate from milk mixture after freezing , so folding should be very well done)

-       Pour mixture into air tight container, freeze overnight till firm.

Chocolate Mint Ice-Cream by Chef Shireen Anwar

Ingredients
Evaporated milk chilled                             1/2  tin 

Condensed milk                                         1/2 tin
Eggs white                                                   2
Mint essence                                               1 tsp
Fresh cream whipped (chilled)                1 1/2 cup
Icing sugar                                                    1 ounce
Chocolate cookies coarsely chopped     1/2 cup
Green color                                                   few drops

Note: For ice cream, it is necessary that all the three things (evaporated milk, condensed milk and whipped fresh cream should be chilled)

Chocolate cookies: (any chocolate sandwich cookies)

Method:

-       Crush chocolate cookies coarsely, chill until require to use.

-       Beat the fresh cream and keep it in freezer.

-       Beat chilled evaporated milk till thick and fluffy add in condensed milk and beat it then add 1 tsp of mint essence and few drops of green color

-       Beat egg white until stiff then add icing sugar, now fold this into the whipped milk mixture (do not use beater), also fold in the chilled whipped cream..

-       Pour mixture into an air tight container, freeze till nearly set (after about 6 hours), remove and fold in the crushed cookies, again freeze till firm.