Ina Garten's Espresso Ice Cream

saw Ina Garten making this superb ice cream. Made this ice cream few days before and it turned out so so so delicious that i got to taste only one mouthful and then the whole thing was gone.  my in-laws and my husband ate the rest. 

 

Ingredients

nocoupons

• 3 cups half-and-half
• 6 extra-large egg yolks
• 2/3 cup sugar
• Pinch salt
• 2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
• 1 teaspoon pure vanilla extract
• 4 ounces (1/2 cup) chocolate-covered espresso beans, chopped

Directions

Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans and vanilla and refrigerate until completely chilled.

Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

Rice pudding( Kheer)

                                                      Ingredients

3 - 4 cups of whole milk, diluted with 1 - 2 cups of water (The proportion of water will determine the thickness of the Kheer.)

1 cup rice (it is best to use an Indian variety like basmati rice)

1 cup condensed milk

1/2 cup sugar

1 tablespoon raisins

1 tablespoon of dry nut pieces. (almonds or pistachio are best)

1 teaspoon finely powdered cardamom


Method


- Boil the rice in the milk on a medium flame until the rice is cooked.

- Make sure you stir frequently; otherwise your milk may burn at the bottom of the vessel.

- Add the condensed milk, sugar, raisins, and nuts. Stir till the sugar dissolves and the mixture thickens.

- Add the cardamom and serve hot.

Tips

1. If you do not want to slave in the kitchen, use cooked rice leftover from the previous meal. Make sure that your cooked rice did not have any salt in it.

2.  If you are counting the calories, you can replace milk with a non-dairy product. Use sugar-free supplements instead of sugar and you have an instant low-cal dessert.

Gulab Jamun

As far as i know each woman from india would know the recipe of Gulab jamun. This stuff always rocks.

Ingredients

1 cup Carnation Milk Powder

1/2 cup all purpose flour

1/2 tsp baking soda

2 tablespoons butter -melted

Whole milk just enough to make the dough
For the Sugar Syrup

2 cups Sugar

1 cup water

Oil for frying

How to make gulab jamun

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.Sugar SyrupThe syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of “Kesar”. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Carrot Pudding

 

This is a perfect Indian dessert.


Ingredients:

1 kg Carrots

1 liter Milk

1 teaspoon Cardamom seeds

3/4 cup Water

3 tablespoons Ghee

2 tablespoons Raisins

2 tablespoons Almonds

2 tablespoons Pistachios

450 grams Sugar

Method:

Wash and grate the carrots.

Soak the raisins in water for 30 minutes.

Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots.

Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally.
Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins.
Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.