Ingredients
(1) 2 and half cups milk
(2) 1 tbsp cornflour
(3) 1/2 cup sugar
(4) 1 1/2 tbsp instant coffee granules
(5) 1/4 tsp vanilla essence
(6) 3/4 cup (150 grams) fresh cream
Method
(1) Dissolve the coffee in 1 tablespoon of hot water and keep aside.
(2) Dissolve the cornflour in ½ cup of milk and keep aside.
(3) In a pan, combine 2 cups of milk with the sugar and bring to a boil.
(4) Simmer for 5 to 7 minutes and add the milk and cornflour paste.
(5) Simmer for 2 to 3 minutes till it is of a coating consistency.
(6) Add the coffee solution and mix well. Cool completely.
(7) Add the vanilla essence and cream and mix well.
(8) Pour into a shallow container. Cover and freeze till it is almost set.
(9) Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
(10) Transfer both the batches into a shallow container. Cover and freeze till it is firm. Scoop and serve.
Courtesy - Tarla Dalal
(1) 2 and half cups milk
(2) 1 tbsp cornflour
(3) 1/2 cup sugar
(4) 1 1/2 tbsp instant coffee granules
(5) 1/4 tsp vanilla essence
(6) 3/4 cup (150 grams) fresh cream
Method
(1) Dissolve the coffee in 1 tablespoon of hot water and keep aside.
(2) Dissolve the cornflour in ½ cup of milk and keep aside.
(3) In a pan, combine 2 cups of milk with the sugar and bring to a boil.
(4) Simmer for 5 to 7 minutes and add the milk and cornflour paste.
(5) Simmer for 2 to 3 minutes till it is of a coating consistency.
(6) Add the coffee solution and mix well. Cool completely.
(7) Add the vanilla essence and cream and mix well.
(8) Pour into a shallow container. Cover and freeze till it is almost set.
(9) Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.
(10) Transfer both the batches into a shallow container. Cover and freeze till it is firm. Scoop and serve.
Courtesy - Tarla Dalal
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