Method: Beat milk and condensed milk with essence.Grind coconut to a paste with sugar.
Beat cream well and add to milk mixture.Add coconut paste and beat till well blended and creamy.Freeze till firm.Remove after an hour and beat again.Freeze and serve with grated coconut topped with cherries.
Method: Mash bananas and mix with lemon juice and milk till thoroughly blended.Beat egg yolks till thick.Beat egg whites.Add sugar.Beat until stiff beat cream till peaks from.Mix banana mixture with egg whites, yolks, cream, vanilla essence and cashew nuts.Refrigerate and beat again when semi-solid.Freeze until firm.
Method: Melt butter and add coffee mix well and add sugar.Allow the mixture to cool.
Beat the egg yolk till creamy and whisk the egg white till stiff.Fold egg white into the yolk and mix well.Add the eggs to the cooled mixture and cook over low fire for about 10 minutes.Add essence.Dip all the biscuits in milk but make sure they do not become too soft.Grease a transparent dish or aluminum try and pour the mixture evenly so as to form a base.Place the biscuits over the mixture sprinkle with nuts and pour some more of the coffee mixture on the nuts.
Method: Soak the almonds overnight and grind it.Soak the saffron in a little milk and keep aside.Simmer milk on low heat and add the condensed milk.Keep stirring till the mixture becomes thick and reduces to almost half the quantity.In a few tablespoon milk dissolve the sugar, and add corn flour and saffron.Stir well till mixture is creamy and there are no lumps.Add this to the milk and heat again.Now add the ground almonds.
Once the mixture has thickened allow it to cool.Add the cream, mix well and freeze until half set.Remove beat again and re-freeze.Serve garnished with almonds and a few strands of saffron.
Method: Mix eggs and sugar and beat till creamy.Add custard powder and beat again.Pour milk into a pan add the sugar and egg mixture and cook over low heat till it becomes thick.Keep aside to cool.Heat the pineapple syrup an add jelly crystals have dissolved thoroughly and cool.
Beat the cream over a bowl of ice cubes till fluffy and add the egg mixture and pineapple syrup.
Mix the ingredients thoroughly.Pour the mixture into a jelly mould and freeze.
Mix both yolks and whole eggs with the sugar.Heat water in a pan and place the egg mixture over the pan and beat till mixture is thick and smooth.Beat cream till soft peaks form and add honey and vanilla essence.Fold into egg mixture and freeze until firm
Mix marmalade and sugar well and keep aside for 15 minutes.
Beat condensed milk and well. Add the cream and beat again till frothy. Add marmalade and orange juice and beat again. Whisk egg whites till stiff and fold into the mixture. Freeze till well set. If desired serve with orange pieces.
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 colour and essence and beat in a mixer for ½ a minute.Add cream 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.
Method: Pour hot water over gelatine and mix till gelatine dissolves. Put all ingredients in a mixing bowl and beat well till thick and creamy. Transfer the mixture into a chilled bowl and freeze. After one hour remove and beat again. Freeze till firm. Serve in sundae glasses with caramel sauce.
Caramel Sauce: Heat 1 cup sugar with 5 table spoons water till mixture becomes golden brown. Add 3 table spoons of hot water and remove from heat. Cool and add cream and nuts. Pour on top of the ice cream.
