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Monday 19 March 2012

Raspberry Ice-Cream

INGREDIENTS:

  • 1 liter milk
  • 7 table spoons condensed milk
  • 6 table spoons sugar
  • 2 table spoons raspberry essence
  • 2 cups fresh cream
  • 6 drops raspberry coloring (red)



Method:

Boil ½ liter milk till it reduces to half.  Keep stirring constantly.  (Do this twice).  Once all the milk has been boiled remove from heat.

Add sugar and bring to boil add condensed milk stir for 5 minutes and remove.  After the mixture cools add color add color and beat in a mixture for ½ a minute.  Add cram slowly and beat again till the mixture becomes creamy.  Freeze for sometime till mixture becomes slushy.  Remove and beat again.  Serve decorated with whipped cream and cherries.

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