Tender Coconut Icecream

 Have you ever tried Ice Cream during winter?

This tender coconut ice cream is going to remind you about the hot summer days and give you some relief if you are having cold in your city. Thankfully there is no "So Called Winter" in Mumbai. Tender coconut ice cream is super creamy and soft in texture. It just melts in your mouth from the first bite. This ice cream is purely made with tender coconut flesh and with just few ingredients. You can make this yummy ice cream using coconut flesh, coconut water, coconut milk adding together with condensed milk (to avoid extra sugar) and some fresh cream, that it. Sounds tempting! This does not need any ice cream maker too. 

Ingredients

• Tender coconut Flesh - 2 cups (chopped)
• Coconut milk - 1/2 cup
• Coconut water - 1/2 cup
• Condensed milk - 1/2 cup
• Whipping cream - 1 cup

Process

• In a blender, add coconut milk, coconut water and coconut fleshes and blend everything together to a smooth paste. 
• Add cold heavy cream to a bowl and beat until stiff peak forms making sure you dont overbeat the cream. Mix this cream with coconut paste together and fold it using gentle strokes.
• Now pour the condensed milk to this mixture and combine everything well making sure its thick and smooth. Ice cream base is ready.
• Finally freeze the ice cream base in a container for 4-5 hours.
• Once ready, scoop the ice cream out and pour it in a coconut shell or serving bowl. Enjoy chilled. 

Matcha White chocochip ice cream

No churn white chocolate matcha ice cream, a super creamy full of matcha green flavor. This is no churn ice cream so you require no ice cram machine

Ingredients

1. Heavy cream - 2-3 cup
2. Condensed milk - 1 cup
3. Match green tea - 2-3 tsp
4. Dash of vanilla
5. White choco-chips 

Process

1. Whisk heavy whipping cream in a stand mixer on high speed until stiff peaks are totally formed. 

2. Take a mixing bowl and add condensed milk, matcha tea powder and vanilla. Mix well ensuring there are no lumps.

3. Sprinkle the while choco chips and using a spatula fold in the whipped cream and white choco chips.

4. Pour this in a pan and add more choco chips on the top, freeze overnight. 

Enjoy Chilled Matcha White Chocochip Ice Cream.

STUFFED MANGO KULFI

Summers are incomplete without Mangoes. This summer try out this yummilicious Stuffed Mango Kulfi, I saw this recipe video of Master Chef Kunal Kapoor years back and since then wanted to have this and finally here it is. Its quite tricky to make but my first attempt seems to be a successful one. 

Ingredients

1. Milk - 1/2 litre (for 2 Mangoes)
2. Mango - 2
3. Sugar - half cup (depends on the sweetness of your mango)
4. Condensed milk - 1/2 cup
5. Pista / almond or any dry fruits - handful 

Process

1. Cut the top of mangoes and do not throw the top as we have to use it later.

2. Make incisions around the kernels. Hold the kernel, twist it and remove it. You can also use fork or spoon for doing this. Keep the mangoes aside.

3. Heat milk in a pan, let it reduce to half. Add sugar and condensed milk. Add some chopped dry fruits also (optional). Once the kulfi mixture is ready, let it cool completely.

4. Add the kulfi mixture in the hollow mango shells and put the mango cap back. Keep it in the freezer for 7-8 hours or overnight until kulfi sets.

5. Once frozen, remove and peel the mango and then slice. Garnish with pista, almond or any dry fruits of your choice and serve it frozen. 

NOTE  : You can check out the recipe reel on my Instagram page @romisrecipe