Fruit Icecream Delight
Added to 5 cookbooks
This recipe has been viewed 8465 times
1) the basic ice-cream has been used as a base from which you can change the flavours, textures, and the tastes to a large extent, without much effort.
2) always use full cream milk, for my ice creams since I do not add eggs, the richness of this milk is required to give a smooth taste to the ice-cream.
- Bring milk to a boil. boil for 15 minutes on low, stirring occasionally.
- Mix cornflour in 1/2 cup cold milk, keep aside.
- Add sugar to milk, stir. add cornflour paste, stirring continuously, till boil resumes.
- Boil for a further 4-5 minutes, take off fire.
- Sprinkle gelatine over 3 tbsp. water in a small pan.
- Allow to soak for 5 minutes. warm over gentle heat, till dissolved.
- Do not bring it to a boil.
- When boiled milk cools a little, add gelatine solution and mix well.
- Cool to room temperature, freeze in covered tray, till set but not hard.
- Break into pieces, beat with an egg beater till soft.
- Add cream and essence, mix well.
- The texture should be light and creamy.
- Reset in the freezer till frozen.
- Use a balloon glass (with/without stem) for best result.
- Toss the chopped fruit and cake together.
- Place at bottom of glass. pour the orange juice over it.
- Place the icecream scoops over the fruit.
- Pour sauce over scoops.
- Cut wafer into 4 small triangles.
- Poke into top of scoop to form a fan shape.
This recipe was contributed by poo_escasy2003 on 29 Mar 2006
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