cooking compitition july 2009

[mufliha]

salam friends

kese hain aap sab
aumeed hai maze main honge
to ji july aagaya hai or garmi gazab ki start ho chuki hai
ais liye mene socha ais baar kuch thanda sa compitition hojae
to janab ais mahine aap logon ne (ice cream)ki recipe share karni hain
aapki sharing ka wait rahega



last date 21 july hai

[Sadaf Gondal]

Pista Ice-cream

Ingredients:

• 4 cups whole milk
• 1 slice of white bread
• 1 teaspoon cornstarch
• 1/4 cup sugar, adjust to taste
• 1/2 teaspoon coarsely ground cardamom (ilachi)
• 10 pistachios sliced

Method

1. Remove the crust from all sides of the bread and cut the bread in small pieces.
2. Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
3. Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat.
4. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
5. After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
6. Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
7. Next add sugar and pistachios and cook for 2 more minutes.
8. Turn off the heat and add cardamom powder.
9. Cool the milk to room temperature and pour into a bowl,
10. Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
11. Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

[naz]

French Vanilla Ice Cream Recipe




Ingredients :

2 1/2 cups heavy cream
1 1/2 cups whole milk (separated into 1 cup and 1/2 cup)
2 vanilla beans, halved lengthwise
8 large egg yolks
3/4 cup sugar
1/4 teaspoon salt

Method :



1 ... In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy. (A couple of minutes by hand.)




2 ... Put cream, 1 cup of the milk, the remaining half of the sugar, and the salt into a medium saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Heat the mixture until just before it starts to simmer (do not let simmer). Remove mixture from heat and let stand 10 minutes.





3 ... While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside.



4 ... Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream, milk and vanilla. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180°, 5 to 7 minutes. (You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough.) Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.



5 ... Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath. Let cool completely, stirring until completely chilled.

6 ... Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) If you serve the ice cream immediately, it will probably be pretty soft. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.

Makes 1 1/2 quarts.

[Hijaab]

[mufliha]

mango ice cream

Ingredients:
• 1 can Mango Pulp
• 1 can Sweetened Condensed Milk
• 2 tsp Rose Water
• 1 can Cool Whipped Cream
• 1/2 cup Pistachio Nuts (chopped)

how to make.
• Mix together the mango pulp, condensed milk and cool whip with the help of an electric mixer.
• Add rose water to it. Pour the mixture in an airtight container.
• Sprinkle it with chopped nuts.
• Freeze the mixture overnight in refrigerator.
• Remove it from the freezer, again whisk it and refrigerate.
• Mango ice cream is ready to serve.

[~*Heer*~]

Lime Mango Sorbet



Ingredients :

1 cup sugar
1 cup water
Zest from one lime
3 ripe mangos (about 2 1/2 pounds)
1/2 cup lime juice
Pinch salt
3 Tbsp tequila

Method :

1 Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.

2 Cut the flesh from the mangoes.

3 Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.

4 When ready to put the chilled lime mango purée into your ice cream maker, mix in the tequila. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a plastic storage container and freezer in your freezer until firm, at least 6 hours.

Makes almost 1 quart.

[true friend]

aap sab wo wali receipe batao jo aap logo nay khud baaye hoye hoo, esa thora he na competition hota hai

[Manoos Ajnabi]

Chocolate Crunch Ice Cream

Ingredients:

1- ½ litre milk

2- 1 cup fresh cream

3- 6 tbsp sugar

4- 2 tbsp cocoa powder

5- 1 egg yolk

6- 2 tbsp cornflour

7- Chocolate chunks

Method:

boil milk with sugar, egg yolk, cocoa powder and cornflour on low heat to prevent lumps. Remove from stove, add chocolate chunks and blend till smooth. Add fresh cream and transfer the mixture into separate moulds and freeze for six to eight hours.

[shaan]

This honey vanilla ice cream

Prep Time: 2 hours, 5 minutes

Cook Time: 5 minutes

Ingredients:

• 2 vanilla beans
• 2 cups heavy cream (whipping cream)
• 1 cup whole or 2% milk
• 1/2 cup honey

Preparation:

Cut the vanilla beans in half lengthwise, and scrape out the seeds. Add both the seeds and the vanilla beans to a saucepan, along with the heavy cream, milk, and honey. Stirring occasionally, bring the vanilla cream mixture to steaming over low-medium heat.
Check to see that the honey is completely dissolved and then remove the pan from the heat. Remove the vanilla beans (pods) from the cream and discard them. Chill the mixture for 2 hours and then freeze it in an ice cream maker according to the manufacturer’s instructions.

This honey vanilla ice cream recipe makes 6 to 8

[LoViNg IrFaN]

Ingredients :


1 cup sugar, divided

2 tablespoons all-purpose flour

Dash of salt

l 1/2 cups milk

2 eggs, slightly beaten

1 1/2 cups sieved or pureed fresh strawberries

1 1/2 cups whipping cream

1 1/2 teaspoons vanilla extract

1 teaspoon almond extract



Procedure:

Combine 3/4 cup sugar, flour, and salt; set aside.

Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.

Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.

Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.