Chocolate Icecream

Ingredients:
1 1/4 liter Milk
3 Tbs cup Cocoa powder
1/2 Tbs Custard powder

2 Tbs Corn Flour
3 - 3.5 cups Sugar
1/3 tsp Venilla Essence

1 tsp instant Coffee powder / 2 tsp Coffee decoction
1/4 cup Choco Chips

Recipe:
Put 1 liter of milk and bring it to boil. Keep this in low flame for about 15 mins.

Put remaining 1/4 liter milk in a mixer. Add custard powder, corn flour, cocoa powder, and grind them for few seconds. Add coffee decoction and Venilla Essence and mix them well.

Put this mixture to a boiling milk and mix them well. Bring this to boil and keep it in low flame and stir it continuously for about 5-10 mins. Keep it aside for about one hour until it comes to room temperature.

Keep stirring the mixture frequently until it comes to room temperature. Transfer this to freezer safe container.

Keep it in a freezer for about 3-4 hrs. Mix it properly, add choco chips and place it in a freezer for next 5-6 hrs. (This step can be avoided if you like crunchy ice-cream)

Serve it as it is or decorate with some nuts / choco chips / chocolate syrup and serve. The above mentioned ingredients will serve around 10 cups of ice-cream.

Mango Icecream

Ingredients:
5 medium sized Mangoes
2.5 Liters (15 cups) Milk
1.5 - 2 tsp Custard powder
10 cups Sugar

Recipe:

Remove the outer skin of each mango and remove the pulp as shown in the picture below.

Put milk, custard powder in a vessel and mix well. Add sugar and bring it to boil. Keep this in low flame and stir it continuously for about 15-20 mins. Keep it aside for about one hour till it comes to room temperature.

Put mango pulp, required amount of the above prepared milk in a mixer and grind them to smooth paste. Add this to the remaining prepared milk and mix them well.

Put them together in a mixer and grind them for few seconds. Pour this content in a box.

Put the lid and keep it in a freezer for about 3-4 hrs. Put it again in a mixer and grind it for about 1 min. Pour the content to the same box and place it in a freezer for next 5-6 hrs. (This step can be avoided if you like crunchy icecream)

Chikku(Sapota) Icecream

Ingredients:
10 cups Milk
4 cups Sugar
7 - 8 Chikku / Sapota/ Sapodilla
1 tsp Icecream powder
1.5 tsp Custard powder

Recipe:
Remove the outer skin, seeds of sapota and chop them into mediam sized pieces as shown in the picture below.

Put milk, custard powder, icecream powder in a vessel and mix well. Add sugar and bring it to boil. Keep this in low flame and stir it continuously for about 15-20 mins. Keep it aside for about one hour till it comes to room temperature.

Put sapota, required amount of the above prepared milk in a mixer and grind them to smooth paste. Add this to the remaining prepared milk and mix them well. Put them together in a mixer and grind them for few seconds. Pour this content in a box.

Put the lid and keep it in a freezer for about 3-4 hrs. Put it again in a mixer and grind it for about 1 min. Pour the content to the same box and place it in a freezer for next 5-6 hrs. (This step can be avoided if you like crunchy icecream)

Crunchy Icecream

Ingredients:
6 cups Milk
2 cups Sugar
4 tsp Icecream powder
2 tsp Custard powder

Recipe:
Take 1 cup of cold milk, add custard, icecream powder and mix them well.
Put remaining milk in a vessel. Add sugar and bring it to boil. Add milk with custard powder and icecream powder to the same vessel and bring it to boil. Keep it in low flame and stir it continuously for about 15-20 mins. Keep it aside for about one hour till it comes to room temperature. Put this in a mixer for about 1 min. Pour the content in a box. Put the lid and keep it in a freezer for about 5-6 hrs.