Recipe for homemade ice cream recipe using just three ingredients. Milk, custard powder and sugar. Recipe for homemade ice cream recipe with step by step pictures.
This is an easy and lite recipe for making home made ice cream with just three ingredients. The flavor of custard milk is very delicious and its an easy dessert to put together in no-time.
Take a bowl and add in the custard powder. Add in quarter cup of milk and mix well to form a custard powder slurry. Set aside. Do not try to add the custard powder to all of the milk. It wont get mixed properly. I have used plain vanilla custard powder mix today. You may use any flavor according to what your family likes.
Heat the remaining milk in a kettle and add in the sugar and the custard powder slurry. Taste the mixture and add more sugar if your family likes it sweet. I have added 3/4 cup of sugar today. You may add up-to a full cup of sugar to have a sweet ice-cream.
Bring the mixture to a boil. It will take 3-4 minutes on medium flame. The mixture also will thicken considerably. Once the mixture is boiling, remove from heat and allow it to cool completely.
Once cool, freeze the mixture for 3-4 hours until its half set. Remove the milk mixture from the freezer and whisk well for 2 minutes. Whisking the mixture helps in breaking the bigger ice crystals formed in the ice-cream and also helps to get a smooth mouth feel. Alternatively, you may run the ice-cream mixture in a blender to break the crystals. Transfer the whisked mixture to a bowl and freeze over-nite.
Homemade ice-cream is ready! The ice-cream will stay good in the freezer for 10-15 days.
- 1/4 cup custard powder
- 3/4 cup sugar
- 1 liter milk ( 4 cups )
- Take a bowl and add in the custard powder. Add in quarter cup of milk and mix well to form a custard powder slurry. Set aside.
- Heat the remaining milk in a kettle and add in the sugar and the custard powder slurry.
- Bring the mixture to a boil. It will take 3-4 minutes on medium flame. The mixture will thicken considerably. Once the mixture is boiling, remove from heat and allow it to cool completely.
- Once cool, freeze the mixture for 3-4 hours until its half set. Remove the milk mixture from the freezer and whisk well for 2 minutes. Freeze again over-nite.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 24 hours
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: Indian
- 1/4 cup custard powder
- 3/4 cup sugar
- 1 liter milk ( 4 cups )
- Take a bowl and add in the custard powder. Add in quarter cup of milk and mix well to form a custard powder slurry. Set aside.
- Heat the remaining milk in a kettle and add in the sugar and the custard powder slurry.
- Bring the mixture to a boil. It will take 3-4 minutes on medium flame. The mixture will thicken considerably. Once the mixture is boiling, remove from heat and allow it to cool completely.
- Once cool, freeze the mixture for 3-4 hours until its half set. Remove the milk mixture from the freezer and whisk well for 2 minutes. Freeze again over-nite.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 24 hours
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/custard-powder-ice-cream-recipe/
Recipe for Thinai Pongal, Thinai Ven Pongal Recipe, Healthy foxtail millet pongal. Healthy siruthaniya pongal recipe. With step by step pictures.
Foxtail millet is one of the oldest millet to have been recorded since the sangam period. The sangam period in Tamil literature refers to period between 300 BC to 300 AD. I think foxtail millet is the only millet to have featured so predominantly in Tamil literature.
ஐங்குறுநூறு, குறிஞ்சித் திணை – தோழி தலைவனிடம் சொன்னது சாரல் புறத்த பெருங்குரல் சிறு தினைப் பேரமர் மழைக் கண் கொடிச்சி கடியவும் சோலைச் சிறு கிளி உன்னும் நாட! ஆர் இருள் பெருகின, வாரல், கோட்டுமா வழங்கும் காட்டக நெறியே. Tamil Meaning: மலைச் சரிவில் உள்ள நிலத்தில் கொத்துக்களாகச் சிறு தினை வளர்ந்துள்ளது. அதை உண்ணுவதற்குச் சோலைக் கிளிகள் வரும். அவற்றைப் பெரிய அமர்ந்த ஈரமானக் கண்களையுடையக் குறிஞ்சி நிலப் பெண் விரட்டுவாள். அவை மீண்டும் வர நினைக்கும். அத்தகைய நாடவனே! நீ மிகுந்த இருட்டில் வராதே. காட்டுப் பாதைகளில் தந்தங்களையுடைய யானைகள் திரியும். English Meaning: Foxtail millet fields on the valley has grown tall. The beautiful eyed Kurinji girls secure the fields from the parrots that come to feast on them. Parrots keep trying to come to the fields for the millet again and again. Like that, you keep coming here. Please do not come after sunset as the forests are covered with big fierce elephants with giant tusks and I am afraid they might hurt you.
Here is how to make Thinai Pongal We have used 1 cup of millet and 1/2 cup of split yellow moong dal today. Soak the millet and dal in water for 10 minutes. Wash the mixture 2-3 times to get rid of the fine impurities. Drain the water. Add four cups of water to the mixture. I don’t add the millet and dal directly in the cooker. I place some water in the cooker and place a bowl inside and add the millet, dal and water to the bowl. This way the millet mixture does not scorch in the bottom and also the water will not spew out of the cooker while cooking. Cook in a pressure cooker for 5 whistles (approximately 13-15 minutes on medium flame). Remove from heat and wait for the pressure to settle on its own. Set aside.
Get all the ingredients for tempering ready. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside. Mince a teaspoon of ginger very finely. You will need some green chillies, cashews and curry leaves too.
Tempering Heat some ghee or oil in a pan. I have used just 1 teaspoon of ghee. Add more ghee for a more rich pongal. Add in the cashew nut. Let it roast for 20 seconds or until it is slowly starting to take a brown hue.
Add in the ginger, curry leaves and green chillies. Add in the cumin-pepper mixture. Roast briefly for 20 seconds.
Add in the cooked millet-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.
Serve hot with your favorite chutney and sambar.
For pressure cooking
- 1 cup foxtail millet (thinai arisi)
- 1/2 cup split yellow moong dal
- 4 cups water
For tempering
- 1 teaspoon ghee
- 10 cashewnut
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 1 teaspoon ginger, finely minced
- 1 sprig curry leaves
- 2 green chillies, chopped
- 1 teaspoon salt
- Pressure cook the millet and dal in water for 5 whistles. Remove from heat and wait for the pressure to release naturally. Set aside to cool.
- Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
- Heat some ghee or oil in a pan. Add in the cashew nut. Let it roast for 20 seconds
- Add in the ginger, curry leaves and green chillies. Add in the cumin-pepper mixture. Roast briefly for 20 seconds.
- Add in the cooked millet-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.
- Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Tamilnadu
