Vanilla Ice Cream

Ingredients
1 liter full cream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2 cup cold milk

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

Kujja Kulfi

Ingredients:
Sugar - 4 tbsp
Saffron - a few strands, soaked in 1 tbsp water
Yellow Colour - 2 to 3 Drops
Green Cardamom Powder - a pinch
Cashew Nuts - 4 tsp, chopped
Pistachios - 1 tbsp, blanched, chopped

Method:
1. Heat the milk in a kadai.
2. Cook on a medium heat, stirring constantly till it is reduced to 1/4th.
3. Remove the milk from the heat and stir in the sugar till it is completely dissolved.
4. Mix in the saffron, yellow colour, cardamom powder, cashew nuts and pistachios.
5. Fill the mixture into earthenware moulds, cover with a lid and seal with any dough.
6. Place the moulds in a freezer for 1 1/2 hours to allow the mixture to set.
7. Remove from the freezer, take off the lid and serve immediately.