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Frozen Sweets
Ice Cream (Below)


Ginger Saffron Ice Cream

2 cups milk
2 cup whipping cream
1/2 vanilla bean
2 Tblspn Cornstarch
1 cup cane sugar
1/2 cup water
1/4 cup fresh peeled, chopped, ginger
2 pinches of fresh saffron
Pinch of fresh ground nutmeg

Bring milk, cream, saffron and vanilla to simmer in a heavy pan. Gradually whisk 1/2 cup of sugar and the sifted cornstarch into the hot milk mixture. Stir over medium-low heat until custard thickens. Strain custard into a bowl and refrigerate until cold. Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup. Strain this mixture into the custard and freeze. Before offering, place in refrigerator for one hour to soften a bit.

Mango Ice Cream #1

1 can Condensed Milk
12 oz. Mango Puree
1 container frozen Cool Whip

Mix all ingredients in a large bowl. Place in freezer for 8 hours, then offer.

Mango Ice Cream #2

2 ripe mangoes
2 cups whole milk
1 cup milk + 1 cup heavy cream
1/4 cup sugar

Wash, peel, and slice the mangoes. Combine the mango, milk, and sugar in a food processor and whirl it around few times. For those of you who prefer a heavier/creamier texture, use the heavy cream and milk combination instead of plain milk. Pour the mixture into two ice trays and put into the freezer. For best results eat soon after it is set. The longer it remains in the freezer the icier (literally) it gets. If you prefer your ice cream to be really sweet adjust the amount of sugar accordingly. Place in the refrigerator for an hour to soften before offering.

Mango Ice Cream #3

1-1/2 cups (375ml) double cream
1 cup (250ml) cold milk
1 cup (250ml) condensed milk
1-1/2 cups (375ml) fresh mango pulp

Pour the cream into a bowl and beat it until semi-whipped. Beat the milk and condensed milk in another bowl together until well combined. Pour the milk and condensed milk mixture into the semi-whipped cream and fold in the mango pulp. Pour into a metal freezer tray and freeze for about 10 to 12 hours or until solid. About an hour before serving, place the ice cream in the refrigerator to soften slightly. Serves 6. Instead of the mango, you can use strawberry, raspberry, blackberries. etc.

Pistachio Ice Cream with Falooda

5 quarts full fat milk
2 large pinches saffron
10 oz sugar
1/2 teaspoon ground cardamom
2 tablespoon (tbsp) blanched pistachio slivers
1/2 teaspoon rose syrup

For the Falooda:
10 oz. Corn starch
Yellow food colouring
Crushed ice
Rose water

Use 2 tbsp of milk to dissolve saffron and pour the remainder of the milk in a large sauce pan. Place the saucepan over a moderate heat and keep stirring until the milk has reduced by half. Add sugar and stir to dissolve. Next, add saffron, cardamom, and pistachio and blend thoroughly. Remove from heat and allow it to cool, pour the mixture into freezer tray and let it freeze for about 6 hours, stirring occasionally. For Falooda: Place the saucepan with 1 1/2 quart of water on a moderate heat and add corn starch (10 oz). Stir it well to dissolve and then add coloring (1/2 oz yellow food coloring) and keep stirring until the liquid has reduced to a jelly-like consistancy. Then force through a coarse sieve into a bowl of crushed ice. To Serve: Cut ice cream into slices, add falooda and sprinkle with rose syrup.

Vanilla Ice Cream

1-1/2 cups whipping cream
1/2 cup evaporated milk
1/2 cup yogurt
1/2 cup sugar
1-1/2 teaspoon vanilla essence

In a bowl combine whipping cream, sugar and vanilla. Whip with a mixer until stiff. Add the evaporated milk and yogurt. Mix with whisk for 30 seconds on low speed. Cover and put in freezer. Stir every 45 minutes until frozen - or about 5 hours.


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