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Lemon Blueberry Cheesecake Ice Cream12 MIN 12
Cook blueberries, sugar and lemon juice in a medium saucepan over medium heat until mixture boils and blueberries begin to burst. Reduce heat; simmer for 5 minutes or until the mixture thickens, stirring constantly. Place in a small bowl, chill until it is no longer hot.
Beat the cream in a large bowl with an electric mixer on high speed until stiff peaks form. Beat the cream cheese until smooth in a separate large bowl. Beat in MILKMAID, vanilla, lemon peel and salt until blended. Fold in whipped cream until completely blended.
Spread 1/3rd of the blueberry mixture in a 9 x 5-inch loaf pan. Spoon half of the ice cream mixture over the blueberry mixture in a pan. Swirl with the tip of a knife to slightly blend the mixtures. Repeat the layers. Top with the remaining blueberry mixture and swirl it. Cover and freeze for 6 hours or until firm. Spoon into serving dishes.
Ice Cream Soda15 MIN 10
Whip cream till stiff keep aside.
Mix MILKMAID, essence and coloring divide equally into 8-10 tall glasses. Pour soda water up to 3/4 of each glass mix well.
Add 1 tbsp. of whipped cream to each glass and pour the remaining soda to fill the glasses. Serve immediately.
MILKMAID Watalappan15 MIN 10
In a bowl mix MILKMAID and water.
Heat the jaggery with cardamoms in a saucepan.
Add the MILKMAID mixture to the jaggery. Remove from fire and keep aside to cool. Add the eggs and vanilla.
Pour into a pudding bowl and steam for 45 minutes.