Summer means scorching sun, sweat, heatwaves and restlessness. All you want is a respite from the sultry days of summer.
These days of sweat also makes me nostalgic when I relive my good old days of school by remembering ice creams made by my mom.Soft, creamy ice cream that mom would have prepared and kept in the fridge only to be served after lunch.
I still remember the lingering taste in my mouth and the soothing aroma of vanilla that even today makes me nostalgic.
The only solace that we had after coming back from school was that frozen dessert that my mom would have prepared for us. Those days air-condition was luxury and coolers were of no use in a hot, humid climate. I was completely against the coolers as I felt it just added my woes.
Coming back to COVID 19 times it has not only confined our lives within four walls but also has confined our consumption to the array of desserts and sweets that we had earlier.
This lockdown is a boon in disguise for me, as usually, I get only a week or two to stay with my parents. But this lockdown gave me ample time to spend and create memories with my parents for a lifetime.
This was also an opportunity to relish and devour “Maa ke hath ka Khana” and vanilla ice cream topped the list. Earlier, I was just a kid when I had them not bothering a bit to know how it’s made. But with the passage of time, I am now a mother of twins and I equally want to gift my kids what my mother has gifted me all these years.
“Maa ke hath ka khana” always has that magical touch along with the spices. It has the love and dedication of a mother’s heart. This time I got the opportunity to know and follow the recipe to the “T”.
So, here I am sharing you the recipe that my mom passed on to me.
1 litre milk
2tbsp custard powder
6 tbsp sugar
1/2 cup fresh cream
1tsp Vanilla essence
1. Take a thick pan, add sugar to the milk and boil it to half litre.
2. When the milk is boiling, prepare the custard powder mix in a different bowl by adding 2tbsp of cold milk.
3. When you are about to turn off the flame add the custard powder mix and stir it.Then keep it aside to cool.
4. After it cools down churn it in a blender just little bit and then add vanilla essence and fresh cream to it. Again churn the mix in a blender.
5. Pour the ice cream mix in a plastic box or mould however, you wish. While pouring in a box cover it first with a cellophane paper and then close the lid. This helps the ice cream to be soft and creamy .Prevents the ice cream to be crunchy.
IMPORTANT TIP FOR MAKING YOUR ICE CREAM SOFT AND CREAMY
After refrigerating it for three hours you need to churn the frozen dessert in a blender for just a while. You need to repeat this process twice. That is after churning you need to freeze it back and then repeat after three hours.
Since it’s mango season, you can serve this ice cream with fresh cubes of mangoes and garnish it with dry fruits.
Do relish this summer delight before the season gets over. Try your hands on this recipe and your kids can’t stop thanking you for this frozen dessert.
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