Review of the Ice Cream Recipe
Hi, Ray here again.
Last weekend, a couple of old friends that I hadn’t seen for over a year were coming round for dinner. They both liked curries so I decided to make a range of dishes for them to sample.
I made a spicy potato and cauliflower, chicken jalfrezi and dhal, all from the great menu of delicious Curry Focus recipes.
My friends were bringing round some fresh fruit for dessert so I chose to make some Indian ice cream (kulfi) to go with the fruit.
I know that there are machines that make ice cream. But I don’t have one of them. And the Curry Focus ice cream recipe doesn’t need anything more complicated than a whisk.
I bought the ingredients, conscious that there was a lot of fat and calories going into this simple dish. But I don’t have ice cream very often and it’s a bit of a treat.
The recipe was simplicity itself to follow.
The only thing that I had to work out was the freezing and unfreezing of the ice cream.
Before I added the last ingredient (of whisked egg whites), the ice cream needed to be 80% frozen. I had to make a guess at what this meant. I kept checking the mixture every 10 minutes after an hour of freezing and finally decided it had frozen enough after 90 minutes.
I then left the ice cream in the freezer overnight.
The next morning I checked out the ice cream and found that it had frozen solid. I couldn’t chip out any ice cream to test. The ice cream must have frozen solid because there are no added preservatives – supermarket bought ice cream never freezes completely when you have it in the freezer and this must be the result of some additive in the ice cream.
I left the ice cream in the kitchen for an hour to let it thaw. After an hour, the ice cream could be spooned out of the bowl but still had a fair amount of ice inside it.
I needed to go out of the house for the rest of the day and put the ice cream back into the freezer (I didn’t want it to melt back into its original state).
An hour before we were scheduled to start eating, I removed the ice cream from the freezer again. It was completely frozen. When the time arrived for dessert, just over 1.5 hours had gone by and the ice cream had thawed almost perfectly. I mashed the ice cream with a fork to make sure that the few solid bits were broken up and then served it with the fresh fruit.
I had another hit on my hands!! Everyone loved the ice cream and it received an excellent rating of 8 out of 10.
If you are partial to ice cream, why not try this easy recipe?
