Is the rising heat getting to your nerves? Are you in search of a chilly serving? Here are some frosty, glacial recipes of soft scoop freezer ice creams

Cheeku Ice Cream

Ingredients

½ tin condensed milk, chilled

½ tin evaporated milk, chilled

200 grams fresh cream, chilled

1 cup cheeku puree

½ tsp vanilla essence

2 tbsp sugar

Method

Peal out the cheeku skin and grind them by adding two tablespoons of sugar. Beat the evaporated milk, condensed milk and the fresh cream separately for five minutes, four minutes and three minutes respectively. Add all the ingredients together and drop half teaspoon vanilla essence into it. Transfer the mixture into an airtight jar and put it in the freezer. Beat the mixture twice with fork after every two hours until it takes the form of springy ice cream.

Peshawari  Ice Cream

Ingredients

1 litre milk

200 grams fresh cream

1 cup sugar

1 tsp vanilla essence

1 cup ground almonds and nuts

Method

Boil the milk and then slowly start adding fresh cream into it and keep stirring. You are not required to beat the cream. Put off the stove when you are done adding the cream into the milk. Add one cup of sugar into the mixture and mix it thoroughly. Now let the mixture to cool down by putting the vessel in a pan containing chilled water. Add one teaspoon vanilla essence and the ground almonds and nuts to the mixture. Freeze them in ice cream cups for at least 12 hours. Enjoy the ice cream upon freezing!

Pineapple  Ice Cream

Ingredients

2 cups fresh milk

200 grams fresh cream

1 cup caster sugar

2 eggs

1 cup pineapple pieces

½ tsp pineapple essence

1 tsp gelatine powder

3 tbsp water

Yellow food colour as required

Method

Separate egg yolks from egg whites, add one cup sugar into egg yolk. Transfer the assortment into two cups of milk and cook it until the mixture thickens. Keep stirring the mixture while cooking. In a separate pan, add gelatine powder into quarter cup of water, stir it thoroughly and cook until the ingredients completely dissolve in water. Now transfer the gelatine mixture into the milk and egg yolk mixture. Beat the egg whites and the fresh cream separately for three to four minutes. When the milk mixture cools down add the egg whites, cream, pineapple essence and the yellow colour according to the measurements given above. Freeze it in an airtight jar. When the mixture is half frozen, add pineapple pieces into it and freeze it again for at least 10 hours.

Pistachio Ice Cream

Ingredients

2 cups boiled milk

200 grams fresh cream

1 cup castor sugar

50 grams chopped pistachio

1 tsp gelatine powder

2-3 drops almond essence

Green Colour And Yellow Colour As Required

Method

The method is exactly similar to that of pineapple ice cream given above but instead of pineapple essence use almond essence and in the place of pineapple, add pistachio and use both green and yellow colours.

Chocolate Sauce As Topping

Ingredients

1 cup icing sugar

3-4 tsp cocoa powder

2-3 tbsp boiling hot water

Method

Mix icing sugar and cocoa powder together and add boiling water over the mixture. Add this sauce over the ice cream just before serving. You can add dry fruits to it as well.

Chocolate Crunch/Chip

Ingredients

½ tin condensed milk, chilled

½ tin evaporated milk, chilled

20 grams fresh cream

2 tbsp castor sugar

2 egg whites

½ cup fresh milk

3-4 tbsp cocoa powder

½ cup chopped walnuts

Method

Boil the milk and mix cocoa powder into it. Beat the egg whites hard, add sugar to egg whites and beat thoroughly again. Beat the condensed milk, evaporated milk and fresh cream with sugar, individually. Mix all the ingredients together and freeze it. When the mixture is half frozen add chocolate pieces into it.

Method for making crunch

Cook half cup sugar in a saucepan, when it turns brown add walnuts to it. Let it cool down and then crush it into piece and add the crunch in the half frozen ice cream.

Coffee Ice Cream

Its method is the same as that of chocolate crunch. Just switch cocoa powder with two