Contest Question
Homemade strawberry
icecream? Here are the
two best recipes that
came in from home
cooks across the country
From the expert chefs at Kitchens of India, ITC
Indulging your daughter’s
fancies is no problem.
Just make sure you
have a Kitchens of India
Strawberry and Mint
Conserve in your larder.
Here’s how to whip up
creamy, rich strawberry
icecream:
Beat 3 egg yolks with
11⁄2 cup milk, 1⁄2tsp salt
and 100gm sugar. Stir by
placing over medium
flame just till the boiling
point. Do not let it boil.
Cool the mixture in a
chilled bowl and then
place it in the refrigerator
for up to 3 hours, remembering
to stir the mixture
from time to time.
When cool, stir into the
mixture 500gm of lowfat
cream and then blend
with a generous helping
of Kitchens of India
Strawberry and Mint
Conserve. Serve chilled.
Neeru Mehra’s winning recipe (Delhi)
Here’s a quick one: Take
one cup low-fat vanilla icecream
and put it in the
blender. Add 3tbsp strawberry
jam, 3tbsp fresh cream
and 2tbsp strawberry slush
or syrup. Blend for 2-3 minutes.
Transfer to a bowl and
set in the freezer. Decorate
with fresh strawberry halves
or a topping of strawberry
jam before serving.
Sarika Malhotra’s winning recipe (Delhi)
Take 3-4 cups of freshly
set dahi. Pour it onto a clean
muslin cloth, tie it up and
hang for 2-3 hours. After all
the “water” has dripped
away, transfer the now thickened
dahi into a blender and
whip for 2-3 minutes. Add 4-
5 heaped tablespoons of
strawberry jam (if in season,
use 1 cup fresh strawberries)
and 2-3 heaped teaspoons
sugar. Whip till well blended
and smooth. Add 2tsp fresh
cream, blend some more
and freeze for an hour or
two. Dot with jam or fresh
strawberries and serve in an
attractive bowl.
