Chocolate Ice Cream

Before I leave for my holidays, here is another ice cream recipe to cherish during the summers!!

Recipe Source: Edible Garden

Unsweetened cocoa powder - 1/2 cup
Sugar - 1/2 cup
Firmly packed brown sugar - 1/4 cup
Full cream milk - 3/4 cup
Full cream - 1 1/2 cups
Vanilla essence - 1 1/2 tsp
Salt - a pinch

  • Whisk together cocoa and both sugars until they are thoroughly combined.
  • Add milk to this and gently whisk by hand. Then continue whisking manual for 2-3 mins or with an electric beater for 30 secs.
  • Add cream, vanilla and a pinch of salt.
  • Mix again until fully combined.
  • Pour the mixture to a blender and blend on high speed for 2 mins.
  • Transfer to a plastic or glass container and keep in the freezer.
  • After an hour, blend it again in a blender. Repeat this for 2-3 times to remove the water crystals.
  • Then freeze for at least 8 hours.

Enjoy and Happy Summer Holidays......


Vanilla Ice cream

The summers are here!!! The temperatures are soaring and so are the electricity bills *winks*...... Now, who wouldn't love an ice cream in this hot season!! And, if it's homemade, it would be double deliciousness..... So here is an ice cream recipe for you to enjoy! Well, my first try was a success! So, you can expect more on this space *smiles*..... "Watch out" *winks*....

Recipe Source: Padhus Kitchen

Full-fat Milk - 500ml
Granulated sugar - 3/4 cup
Vanilla essence - 1 tsp
Cornflour - 1 tbsp
Gelatin/agar agar/china grass - 1 tsp
Dairy cream - 1 cup

  • Keep the freezer setting to the maximum.
  • Mix cornflour in 2tbsp of cold milk and keep aside.
  • Soak gelatin in 2tbsp lukewarm water for 5 minutes. Then stir it over a bowl of warm water until it dissolves.
  • Boil the milk until it reduces a little. This helps to prevent ice crystal formation.
  • Add sugar and stir until the sugar dissolves completely.
  • Reduce the flame and mix corn flour, stirring continuously. When the milk thickens, switch off the flame.
  • When the milk is lukewarm, add the gelatin and mix well. Chill in the freezer for 2 hours.
  • Then add the cream and vanilla essence and beat with an electric beater at low speed for a few minutes, keeping the vessel over a bowl of ice cubes. (Never use mixie)
  • Pour it in an aluminum tray or in a box with lid and keep it in the freezer. Once half set, take it from the freezer and beat it for a few minutes and pour it back into the box and freeze again.
  • Beat like this for 2-3 times to get a creamier ice cream.
  • The ice cream is ready once it sets. Allow it to thaw for 5 minutes before serving.


Pansache Dhonas/ Jackfruit Cake

It's the season of jackfruit and you get to see lots of them in Kerala now. Last week, when I went home for a day, I brought back some jackfruits as my son loves them...... After everybody had their share, I had little left in the fridge and so decided to bake this Goan cake - Pansache Dhonas, which I had penned down from Raksha's Kitchen some months back. I would say this cake is definitely a healthy one as it uses no maida, sugar or butter.... The cake tasted quite different from the normal ones and it was indeed yummy!

Recipe Source: Raksha's Kitchen

Jackfruit pulp - 2 cups
Grated coconut - 1 cup
Salt - 1/2 tsp
Rava - 1 cup
Jaggery - 1 cup
Cardamom powder - 2 tsps
Cashewnuts, chopped - 10
Almonds, chopped - 5-10
Raisins - 10


  • Roast rava till it is light brown or till the aroma wafts into the air. Keep aside. Let it cool for at least 20 mins.
  • Remove the jackfruit seeds and put them into a mixer and make a pulp out of it.
  • Transfer to a large bowl and add in the remaining ingredients. Beat well until all the ingredients are well combined.
  • Pour the cake mixture into a baking dish and bake the cake for 30 mins at 180C. Insert a knife in the center of the cake and if it comes out clean, it means the cake is done.
  • Then heat 2 tbsp of ghee in a frying pan and fry the cake until lightly crisp on both the sides.
  • Alternatively, bake the cake using the double boiler steamer method. Prepare the steamer and steam the cake for 20 mins. Once steamed, allow the cake to cool.