Strawberry Ripple Ice-Cream


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Preparation Time:    Cooking Time:     Serves 10.
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For the vanilla ice-cream
2 ltrs milk
3/4 cup granuled sugar (approx.)
3 tbsp cornflour
500 gms (1 1/8 lb.) fresh cream
8 tbsp powdered sugar
2 tsp vanilla essence

For the starwberry sauce
2 cups strawberry puree
2 cups water
16 tsp granuled sugar
2 tbsp cornflour, levelled
2 tsp lemon juice
a few drops red colouring


    For the vanilla ice-cream

    1. To 1/2 litre of milk, add the granulated sugar and cornflour and mix well.
    2. Put to boil and go on stirring all the time. When the mixture becomes thick, add to the rest of the milk. Mix well.
    3. Beat the cream with the powdered sugar very lightly. Add to the mixture and mix very well.
    4. Add the vanilla essence and mix very well.
    5. Add the vanilla essence and mix very well.
    6. Check the sweetness and adjust to your liking using sugar or lemon juice.
    7. Prepare the ice-cream in an ice-cream churner.

    For the strawberry sauce.

    1. Mix the strawberry puree, water, sugar and cornflour and boil until the mixture becomes thick.
    2. Blend in a liquidiser.
    3. Add the lemon juice and colouring.

    How to proceed.

    1. Insert the handle of a metal spoon into the centre of the frozen ice-cream upto the full depth of ice-cream and make a hole.
    2. Pour sauce on top of the ice-cream and stir lightly so that the sauce fills the hole.
    3. Pull the spoon handle outward from the centre in a continuous ever-increasing circular direction so as to form a continuous annular groove.
    4. Spread the sauce lightly so that it fills the groove and gives a ripple effect.
    5. At a convenient point near the outer periphery of the ice-cream, remove the spoon handle.
    6. Set again in the freezer compartment of a refrigerator.

    1. Variation : Chocolate Ripple Ice-Cream :
    2. Use chocolate sauce, instead of strawberry sauce and proceed as above.

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