Fruit Icecream Medley

Ingredients 2 scoops basic vanilla ice-cream 1/2 cup mixed chop fruit 2 tbsp. fresh fruit sauce 1 icecream wafer for topping 1 tbsp. tiny cubes of leftover cake (optional) 2-3 tbsp. orange juice sweetened and chillled

Method

1. Use a balloon glass (with/without stem) for best result.
2. Toss the chopped fruit and cake together.
3. Place at bottom of glass. Pour the orange juice over it.
4. Place the icecream scoops over the fruit.
5. Pour sauce over scoops.
6. Cut wafer into 4 small triangles.
7. Poke into top of scoop to form a fan shape.

Chocolate Carpet

Ingredients 3 scoops vanilla ice-cream 1/2 cup chocolate cake crumbs 2 tbsp. chocolate sauce 1 small bar plain chocolate 1 ice-cream wafer 2 cherries, strawberries or candies for decoration 8 strawberries sliced

Method

1. Use an oval shallow dish for this ice-cream for best effect.
2. Spread the cake crumbs at the bottom of the plate.
3. Cut the wafer into 2 triangles.
4. Scrape chocolate with a vegetable peeler to get curls.
5. Place the three scoops in a line at the center of plate.
6. Pour chocolate sauce over the three scoops.
7. Place cherries on top of outer scoops.
8. Poke wafer triangles in center scoop.
9. Arrange strawberries all around the dish.
10. Sprinkle the curls all over the ice-cream.

Hot Chocolate Fudge(eggless)

Ingredients 3 scoops basic vanilla ice-cream 1/2 cup chocolate sauce 1 tbsp. chopped nut (almonds and cashews)

Method

1. Use a tall conical glass.
2. Heat the sauce as stated in recipe.
3. Pour half the sauce in glass.
4. Add 2 scoops, pour a little more sauce.
5. Add 3rd scoop; pour remaining sauce while still hot.
6. Sprinkle chopped nuts.
7. Serve instantly with long-handled ice-cream spoon.

Basic Vanilla Icecream

Ingredients 1 litre full cream milk 2 1/2 tsp. corn flour 1 tsp. gelatine 3/4 cup sugar 1 cup fresh cream 1 tsp. vanilla essence 1/2cup cold milk

Method

1. Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
2. Mix corn flour in 1/2 cup cold milk, keep aside.
3. Add sugar to milk, stir. Add corn flour paste, stirring continuously, till boil resumes.
4. Boil for a further 4-5 minutes, take off fire.
5. Sprinkle gelatine over 3 tbsp. water in a small pan.
6. Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
7. Do not bring it to a boil.
8. When boiled milk cools a little, add gelatine solution and mix well.
9. Cool to room temperature, freeze in covered tray, till set but not hard.
10. Break into pieces; beat with an egg beater till soft.
11. Add cream and essence, mix well.
12. The texture should be light and creamy.
13. Reset in the freezer till frozen.