Watermelon Sorbet

Ingredients:

Watermelon Puree - 2 cups

Sugar - 1/8 cup

Lime Juice - 1 tbspn

Salt - a pinch

Sweetened Condensed Milk - 1/4 cup

Method:

In a large saucepan, bring 1/2 cup watermelon puree, the sugar and lime juice to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 1 1/2 cups watermelon puree, then whisk in the sweetened condensed milk until incorporated. Pour the watermelon mixture into a shallow bowl and freeze until firm, about 4 hours or overnight.

Using a fork, scrap the frozen puree to form icy flakes. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

Mango Popsicle

Ingredients:

Mango Pulp - 1 cup 

Sugar - 2 tbspns (adjust according to taste)

Water - 1/4 cup

Ice Cubes - 2

Method:

Place the mango pulp, sugar , water, ice cubes in a blender and blend until smooth. Pour the mixture in the popsicle mould and freeze for atleast 4 hours.

Kulfi

Ingredients:

Sweetened Condensed Milk - 14 oz

Evaporated Milk - 12 oz

Heavy Whipping Cream - 16 oz

Cool Whip Whipped Topping - 16 oz

Saffron - a big pinch

Sugar - 1 tsp

Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground

Method:

Crush the sugar and saffron together. In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy whipping cream and cool whip.
Using an electric hand blender (or by hand), gently mix all ingredients together. Add in saffron and sugar mixture and nuts. Mix well.
Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center. Freeze Kulfi for at least 4 – 6 hours, preferably overnight. 
Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays. Kulfi has a very long shelf life.

Serves 20- 25 

Recipe Courtesy: Show Me The Curry

Mini Ice Cream Cake Pops

Ingredients:

Brownie (Refer my earlier post)

White or dark Chocolate chips or chunks - 1/2 cup

Frosting - Vanilla or chocolate

Method:

Bake your favorite cake recipe, I used Brownie (whatever flavor) let it cool. 

Take a large bowl and crumble the cake over the bowl, stir in about 1/2 cup of frosting, mix well then roll the mixture into balls. Place them on a cookie sheet and pop them into the freezer. Melt white or dark chocolate. 

Tips for melting;

• Fill your pan with 1 in. of water.
• Bring it to a simmer over medium heat.
• Now chop your chocolate into very small pieces. (TIP: Use white chocolate chips or chunks to save time.)
• Put your chocolate into the top of your double boiler or your bowl.
• Place it over top of the heated water. Now, let this sit until half melted. Remove from heat and set pan onto your counter top. (Place a towel under the pan to be sure that none of the moisture reaches the chocolate.)
• Gently stir your melting-white-chocolate with a spatula until smooth. (If lumps remain, return to heat for a minute or so until all is melted.)

Then dip the top of the cone into the melted chocolate and place a ball right from the freezer on top of the cone, it will harden instantly because it is cold and then you will be able to dip the rest of the cake ball into the chocolate. Allow the excess chocolate to drip and top it with M&M. Enjoy!

Recipe Courtesy: Everyday with Rachael Ray