Indian Ice Cream Cake Food

INDIAN ICE CREAM CAKE

Steps:

• In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
• You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
• Freeze this for an hour until firm.
• Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
• Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
• Remove the pre-prepared frozen layer in the pan from the freezer.
• Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
• Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
• Cover with saran wrap and freeze overnight or until firm.
• To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.

CREAMY KULFI (INDIAN ICE CREAM)

Steps:

• Line 13 x 9 inch glass baking dish with plastic wrap, leaving 2 inches overhang all around.
• Place evaporated milk, condensed milk, cream, sugar, cardamom and rosewater in blender. Puree on low speed until combined, about 30 seconds. Pour into prepared baking dish. Cover with plastic wrap. Freeze for 6 hours or overnight.
• Remove from freezer five minutes before cutting. Unwrap dish. Using plastic overhang, lift kulfi out of pan and transfer to cutting board. Remove plastic wrap. Cut into 48 squares, cutting 6 by 8. Transfer to mini muffin papers, if desired. Garnish with chopped pistachios. Serve immediately or store in freezer.
• I think a mini muffin pan, popsicle molds or other small silicone molds would work just as well, with or without popsicle sticks.

INDIAN ICE CREAM (KULFI)

Steps:

• Remove labels from cans of evaporated milk and put the cans in pan with tight fitting lid. Fill the pan with water to reach three quarters up the cans.Bring to a boil, cover and simmer for 20 minutes. When cool, remove and chill cans in fridge 24 hours.
• Open cans and empty milk into a large, chilled bowl. Whisk until it doubles in quantity, then fold in whisked egg whites and confectioners' sugar.
• Gently fold in remaining ingredients, seal the bowl with plastic wrap and leave in freezer 1 hour.
• Remove the ice cream from freezer,and mix well with a fork. Transfer to a freezer container and return to the freezer for a final setting. Remove from freezer 10 minutes before serving in scoops.

KULFI

Steps:

• In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

ICE CREAM CAKE

Steps:

• Combine crushed crackers and margarine& press into a 9 by 13" pan.
• Bake at 350 degrees for 7 to 10 minutes.
• Cool.
• In a large bowl, beat pudding& milk until smooth.
• Add pudding to softened ice cream& beat till smooth.
• Pour over crust& freeze.
• Top with Cool Whip.
• Decorate with chopped nuts or chocolate sprinkles.
• Keep in freezer till ready to serve.