Home-made Ice cream, from scratch.

Hello friends <3  We are going to witness the making of Vanilla Ice-cream, from scratch.  One of our viewers have requested for the same in our Facebook page, and this recipe is dedicated to her.  The most common ingredients used are Condensed milk and whipping cream.  I have tried recipes from Youtube videos that suggests almost equal parts of these both for this dessert.  Often, these were too sugary and I had to thrown them away to the bin.  Finally I gave a try to two parts whipping cream to one part of condensed milk and this ratio worked like a charm.
 

Yesterday we had a few guests at my home, so I had prepared a good amount of vanilla ice-cream with Dairy whipping cream.  They were not only smooth and delicately textured, but also had a rich, milky taste to them.  All the credits goes to my Almarai dairy cream which whipped like a charm.  

 

Now, off to our recipe.  I will mention cup measurements, as you guys find them easier to deal with.  My cup has 200 ml capacity, and the ingredients needed are 

• 13/4 cup or 300 grams of Almarai whipping cream
• 1/2 cup + 1 tbsp Icing sugar (You can skip sugar if you are using Non-dairy/sweetened cream)
• 3/4 cup or 150 grams of Nestle condensed milk
• 1 tbsp Vanilla extract 

This recipe utilizes proper whipping of cream till stiff peaks comes, for those who are new to this cream  or find them unavailable at your place, don't worry I will drop a few links  for Dairy/Non-dairy/Instant cream.  Depending upon the availability, you  could use them in the recipe.

Whipped cream from Dairy cream

Whipped cream from Amul tetrapack

Whipped cream from Non-Dairy cream like Tropolite

Whipped cream from Commercial Powder like Bluebird

This recipe utilizes three main steps, for your conveniance I have included a video.  Please watch them after reading every step.  This could help you to understand how they are made.

STEP 1 - Chill your whipping cream and beater blades for minimum of three hours.  Pour your dairy cream to the blender.  Add in Icing sugar and vanilla.  Keep them beating, and gradually increase the speed.

STEP 2 - Whip them till they get beautiful stiff peaks.  In the video, I have shown you a close-up look of how stiff peaks looks like.  You could also go through some of my links above, that gets you step-by-step pic of how stiff peaks are achieved.

STEP3 - Add condensed milk and beat them on highest speed for not more than 5-7 seconds.  You will note that they have turned soft, transfer this mixture in a plastic container and freeze for a minimum of 6 hours.  After that, you could scoop them in and enjoy.

 I just added dark chocolate syrup (2 parts of dark chocolate with 1 part of cream and heat them on a double boiler till chocolate melts)  with a touch of sprinkles.  You could serve them plain as well, it will be very tasty. 

This is the basic version, you could also add on your own flavors like Coffee, Chocolate/Chocolate chips, Butterscotch etc.  Do try them at home and let us know how it turned out.  Good day to all <3

Chocolate Caramel cupcakes

Chocolate is an all time favorite flavor.  Having made caramel sauce earlier, I regretted each day to let it sit idle.  That's when I came up with these Chocolate cupcakes.  These are so soft and moist that they literally melt in your mouth, even when had straight from the refrigerator. These are eggless as well.

CHOCOLATE + CREAM + CARAMEL = HEAVEN!

Need I say more <3  <3

Ingredients required

For chocolate cupcakes
Dry ingredients

• 1/2 cup All purpose flour
• 1/2 cup caster sugar
• 1/4 cup cocoa powder
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp salt

Wet ingredients

• 1/4 cup milk
• 2 tbsp curd
• 1/4 cup oil
• 1/2 tsp vanilla essence

others

• 1/2 tsp instant coffee powder
• 1/4 cup of hot boiling water

Topping

• Dairy whipped cream
• Salted caramel sauce

Method

Pre-heat the oven to 180-degree celsius.  Take your wet and dry ingredients in two separate bowls.  Sieve dry ingredients once and give them a good stir.

Make a well in the center of dry ingredients and add in our wet ingredients.  

Whisk them gently to combine.  In a separate bowl or cup, mix hot water with coffee.  Add this hot coffee to our batter and whisk them vigorously for a minute.  

And our batter is ready!  I poured them on 11 small cupcake liners

Bake them for fifteen minutes.

TA-DA our cupcakes are ready, let them cool completely for about an hour. 

Meanwhile, I attached my nozzle to Icing bag and filled them with cream using the  spatula.

Giving them a gentle squeeze, I got a beautiful swirl on the top of each cupcake.  Note that the cupcake should not be warm if it was cream will melt right away and won't hold its shape.

After swirling, melt few teaspoons of salted caramel and using a spoon, gently drizzle on the top of iced cupcakes.  

Enjoy!

Happy Baking <3  <3