Ice Cream Recipe Contest - April 2011

Aslam u Alaikum

Keya haal ahwal hain sub k garmi ki aamad aamad hai

kuch mosam garam n kuch logo k mizaj b garam hain haaliya world cup ki waja sy

to q na kuch thandi thandi baat ki jay ta k kuch to afaqa ho to is month k Recipe Choice Contest mein apko share karni hai mazy mazy ki

Ice Cream Recipe

Rules:

1. Har member aik recipe share kary ga
2. Edit kar kay dobara ki gayee post ko accept nai kiya jaye ga
3. Aik jaisi sharing allow nai hai
4. Last date 20 April hai
   

Ap sub plz apni shirkat ko yaqeeni banayein

Please Start Sharing.....Wishing you all the best

Chocolate Ice Cream---

Ingredients:

5 egg yolks,
1 pint (500ml) milk,
1/2 pint (250ml) double/heavy cream,
2 oz (50g) sugar,
150g (6 oz) milk chocolate cut into small squares

Create a custard base and at the point where you remove the saucepan from the heat, carefully drop in the squares of real chocolate. Stir to allow to melt and then leave the custard to cool. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

Meri selected recepie.. umeed hai ke sab ko passand aaye gi



bohot khush rahen

Passion Fruit Ice Cream

Description

This recipe of passion fruit icecream is absolutely for you if you love passionfruit like I do. It's one of the best ice creams I had in summer, just a blend of refreshing passionfruit with loads of ice and a squeeze of lemon juice .. and here goes one of the world's most refreshing summer servings.



Ingredients

300 ml Skimmed milk; (1/2 pint)
50 g Caster sugar; (2oz)
2 Passion-fruit
Recipe

Blend the custard powder with half of the milk, bring to the boil, and remove from the heat.
Whisk in the remaining milk and sugar.
Halve each passion-fruit and remove the flesh and pips.
Mix these to a pulp, stir into the ice cream mixture and allow to cool.
Pour into a freezer-proof bowl and freeze for about 1 hour until pulpy.
Beat again, preferably in a food processor and refreeze for 3-4 hours.