March 31, 2007 RECIPE: Cool Recipes For Summer By Saira Abdullah   Coffee Ice Cream Ingredients 1/2 litre milk 400gms whipped cream 150gms sugar 1 tbsp vanilla essence 1tbsp coffee (mix it with 1tbs of water) 2tbsp corn flour 3 eggs Method Cook milk leaving a little aside. Make a mixture of eggs and sugar in the left over milk. Boil the milk and slowly add the egg mixture of eggs, stirring continuously; remove the pan from the stove. Now allow it to cool for some time and then fold the whipped cream into it; also add the vanilla essence and the coffee. Pour the mixture into a plastic container and place in the freezer for a few hours until it is set and firm, stirring it twice during the freezing time. Cut into thick slices and before serving sprinkle some coffee powder on it. Strawberry Ice Cream Ingredients 1-1/4 cup milk 3 egg yolks 2 cups strawberries Juice of 1/2 lemon 3/4 cup icing sugar 1-1/4 cup fresh cream Sliced strawberries to serve Method Put the milk into a pan and slowly bring to a boil. Remove from heat and leave for 20 minutes. Strain the warm milk into a bowl containing the egg yolks and whisk well. Return the mixture to a clean pan and heat, stirring constantly, until the custard just coats the back of the spoon. Pour into a clean bowl, cover with plastic wrap and set aside to cool. Mean while, puree the strawberries with the lemon juice in a blender. Press the strawberry puree through a sieve into a bowl. Stir in the icing sugar and set aside. In a separate bowl whip the cream until it forms soft peaks. Gently fold the cream into the custard with the strawberry puree. Pour the mixture into a plastic container, cover and freeze until firm. Soften briefly before serving decorated with sliced strawberries. Banana And Toffee Ice Cream Ingredients 3 bananas Juice of 1 lemon 12-1/2 ounce condensed milk 2/3 cup whipped cream 5 ounces toffees Chopped toffees to decorate Method Process the banana into a puree in a blender, and then add the lemon juice and process briefly to mix. Scrape the puree into a plastic container. Pour in the condensed milk, stirring with a metal spoon, and then add the cream. Mix well, cover and freeze for four hours. Unwrap the toffees and chop them finely, using a sharp knife. Beat the semi frozen ice cream with a fork to break up the ice crystals, and then stir in the toffees. Return the ice cream to the freezer for five hours or until firm. Scoop into a bowl and decorate with chopped toffees. Serve immediately. Mango Sorbet Ingredients 3/4 cup sugar 1 mango, peeled, pitted and cubed 4tbsp orange juice 3/4 cup water Method Combine the sugar and 3/4 cup of water in a sauce pan. Bring to a boil, stirring to dissolve the sugar. Let the syrup cool. Puree the mango cubes with the orange juice in a blender. Add the puree to the cooled sugar syrup and mix well. Strain, then chill. When cold, put into a freezer container and freeze until firm around the edges. Spoon the semi-frozen mixture into the food processor and process until smooth. Return to the freezer and freeze until solid. Allow the sorbet to soften slightly at room temperature for 20 minutes before serving.

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