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Tuesday, May 3, 2011

Strawberry Ripple Ice cream by Chef Shireen Anwer

Evaporated milk chilled              1 tin
Condensed milk chilled             1 tin
Fresh cream (whipped)             3 cups
Strawberries (Chopperized)      1 cup
Strawberry syrup                          6 tbsp
Strawberry essence                    few drops

Ingredients for Strawberry Syrup
Sugar               1 cup
Water               1/2 cup

Cook sugar with water, until thick liquid is formed, then add 1 tsp strawberry essence, and few drops of red color.

Note: keep evaporated milk tin for 6 hours in freezer for good result.

Method for Ice cream:
-       Beat fresh cream.
-       Beat chilled evaporated milk till doubled.
-       Then add in condensed milk. Fold in strawberries, strawberry essence, and lastly fold whipped fresh cream (with spatula). Put to set in an air tight container.
-       After 6 to 8 hour open slowly pou in strawberry syrup and make ripple with help of knife (as shown in picture below)

-       Final result,  after adding strawberry syrup and giving ripple, should be like this

-       Freeze till firm.

You can also make pineapple icecream in the same way. Instead of strawberries, take one tin of pineapple (chopperize it) and fold in with 1/2 tsp of pineapple essence.
For chocolate ice cream, you can add chocolate syrup (or coco powder mixed with milk (thick paste))
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