Eggless No-churn Chocolate Ice cream

Chocolate icecream is my hubbys favourite. My favourites often change when my taste buds are introduced to a new flavour. Even my kid likes chocolates and icecreams. When I made the first batch it was during Christmas and cold outside. So I didn't serve them at that time. On the weekend we went shopping and we bought a chocolate ice cream for my kid in a mall kiosk and I tasted the ice cream and it tasted really wacky. It was not chocolaty and the taste of cocoa dominated. Then I felt my ice cream was far better than the store bought one. After that the same week I served the ice crem which I made at home for my kid. He liked it a lot and once the serving finished he was opening the freezer and asking for more. So I made another batch for him last two weeks before. Do try this ice cream at home; you are going to love it!

INGREDIENTS:
Whipping Cream- 1 cup
Powdered Sugar| icing sugar- 1/2 cup
Vanilla essence- 1 teaspoon
Milk- 1/2 cup
Cream| condensed milk- 1/4 cup (optional)
Cocoa powder-1/4 cup
Chocolate- 1/4 cup

PROCEDURE:

• Heat the milk (and cream|condensed milk if you are using)in a pan, once it starts to boil add the cocoa powder and stir well to relieve the raw cocoa taste.
• Microwave the chocolate for thirty seconds and add the chocolate with this milk mixture and stir well and immediately switch off the gas.(do not cook the chocolate just add the chocolate and mix well in the heat to combine with milk) Set aside and allow to cool.
• Whip the cream once it starts to form peaks add sugar little by little. Once it starts to form stiff peaks add the vanilla essence and cooled chocolate mixture; whip once to combine.
• Transfer the cream mixture into a steel bowl or an airtight container and seal well and freeze foe about 4 hours.
• Remove the ice cream from freezer and whip well to avoid ice crystal formation.
• Likewise do it for 3-4 times freeze and whip till the ice cream is creamy and without any ice crystals.
• Note: You could follow double boiler method too for melting chocolate.
• You could use 1/2 cup of Chocolate too for more taste instead of cocoa powder.
• First time when i made this icecream i added cream|condensed milk with milk but next time i prepared without that. Both tastes delicious.

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Pomegranate Ice cream

Eggless Pomegranate Ice cream| No churn pomegranate ice cream is a easy dessert which perfectly suits Valentines Day. The pink colour icecream with the deep ruby red pomegranate seeds an ideal treat for eyes as well as for taste buds. I have not added any extra flavouring for this ice cream. You could add lemon zest or vanilla or rose essence for extra flavour. Try this dessert for this Valentines Day!!

INGREDIENTS:
Pomegranate seeds- 1 cup
Whipping cream- 250-300 ml
Powdered sugar- 1/2 cup (adjust according to your taste)
Vanilla essence (or)Lemon zest(or)Rose essence- 1 teaspoon

PROCEDURE:

• In the blender add the pomegranate seeds and blend to make a paste; strain to extract only the juice.

• In a bowl add the cream and start to whip once it starts to form soft peaks add the sugar little by little according to your required sweetness. Add the pomegrante juice and flavouring of choice and whip till the mixture gets a smooth creamy pale pink colour.

• Transfer it to a airtight container and freeze for 2 hours.
• Remove the ice cream from fridge and whip the frozen ice cream with electric beater for a couple minutes and keep into the freezer. Repeat this process 3 times at regular intervals to prevent the crystal formation and to keep the ice cream creamy.

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Cherry Ice cream (Egg less)

       Cherries are now in season and it is a tasty versatile  fruit fits for almost all dessert recipes. I love these to eat it as such and it is a very pretty fruit used generally used for cake  and other desserts garnishing. It has so many preserved forms Maraschino sweetened cherries are made from dark coloured cherries and the Colored sweet cherries are made from light colour varieties.

       I used the dark variety to make this colorful ice cream. Here i have made the eggless easy version. You can try this ice cream with eggs too. Really an easy to make ice cream with no pain. A real colourful home made dessert perfect for summer.

INGREDIENTS:
Cherries- 1½ cup
Sugar- 1/4 cup
Condensed milk- 1/4 cup
Whipping cream- 500 ml

PROCEDURE:

• Wash the cherries and remove the seeds. If you do not have the pitting equipment you can cut and remove the seeds.
• In a pan add the cherries with sugar and cook. The sugar starts to melt and sweeten the cherries. With in 5-10 minutes you will get a thick sauce.

• Using masher slightly mash the pulp if needed.
• Remove from flame and allow to cool and puree the cherry sauce in a blender; set aside
• Chill the whipping cream before hand and the whipping vessel and the whisks.
• Transfer the condensed milk and the whipping cream into the chilled bowl and whip it till you starts to get stiff peaks; set aside.

• Stain the sauce to remove pieces falling in the ice cream. You can add as such but the ice cream will not get a uniform colour. If you donot strain the sauce you will get purple dots here and there in ice cream.

• Now add the strained cherry sauce and mix well using a whisk or electric beater.
• Transfer the cream mixture into a 500 ml capacity freezer safe tub. You could use ice cream tubs.
• Close it tightly and allow to freeze for an hour inside the freezer.

• Then remove the tub from freezer and whip it once again and close the tub and keep inside the freezer.
• Again remove the tubafter 1 hour from freezer and whip it and close the tub and keep inside the freezer.(This step prevents ice cream becomes hard and gives smooth texture to the ice cream)

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