by Tarla Dalal
Added to 16 cookbooks
This recipe has been viewed 7413 times
The delightful combination of tropical flavours will simply sweep you off the ground, like a tornado.
- Mix all ingredients and prepare ice-cream in a churner.
- Store in the freezer compartment of a refrigerator.
- Mix all the ingredients, add 2 teacups of water and put to set in ice cube trays of a refrigerator.
- When set, break up the sherbet.
- Melt the sugar in a heavy saucepan, add the nuts and cook on a slow flame until rich brown in colour.
- Spread the mixture on a tin.
- When cold, powder coarsely.
- Store in an air-tight jar.
- Chop the pineapple pieces very finely.
- In each serving cup or plate, put 2 scoops of the lemon ice-cream, top with a little orange sherbet, sprinkle a little praline powder and a little chopped pineapple. Put some fresh cream on top and serve.
- For recipes which require use of an ice-cream churner, either a hand or an electric churner can be used. The churning incorporates air and gives a ---
- --light texture. Churned ice-creams can be prepared ahead and stored in the refrigerator in a plastic box or in a vessel covered on top with ----
- ---polyethylene. In this way, the formation of ice crystals is avoided.
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