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Dessert: Here are our recipes for Vanilla Ice Cream . Srikund (Indian dessert flavoured with saffron and cardomom) . Please also read about Egg Custards

Vanilla Ice Cream


1 litre 5% cream (10% is good too!)
1 cup sugar
5 Tbsp cornstarch
1 tsp vanilla extract


  1. At least 8 hours before you will make the icecream, add all ingredients to a small pot and whisk to combine well (for chocolate icecream, add ½ c unsweetened cocoa).
  2. Bring the mixture to just under a boil - a high simmer. Stir continuously with a wooden spoon until the mixture has thickened to that of heavy cream. Remove from heat.
  3. Pour into a coverable container and chill well in fridge before adding to your icecream maker. (We use a Donvier but any icecream maker will do.)

*About Egg Custards* Some icecream recipes call for an egg custard. If you are determined to use eggs, you need to partially cook the eggs. Here is the method we use when making hollandaise sauce so it doesn't taste eggy: Put eggs in a double boiler that is over smiling boiling water and whisk constantly until you see the eggs get frothy and starting to thicken slightly - about twice as thick. But you don't want to go as far as even beginning to get scrambled eggs. Using this method, the eggy taste will be virtually gone. (We don't actually know for sure that this works for icecream but would be surprised if it doesn't. Certainly, after we started using this method, our hollandaise sauce never tastes eggy.) After parcooking the eggs, you add the other ingredients of your custard.

edit November 2009: We have confirmed that the above method works. Make sure to gradually add the other ingredients to the eggs. Otherwise, you may end up with scrambled eggs. Please see blog from OUR kitchen: custard ice cream for more details.

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Dulce de Leche ice cream . Mango ice cream . Strawberry ice cream . Lime ice cream . Beet ice cream

Cake . Mincemeat . Pie . Plum Duff . Praline Sauce

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Indian Dishes:
Srikund (dessert) . more Indian recipes

(Indian dessert)

Early Winter 1999: I don't know why I'm thinking of summer as I look out at the bare branches on the trees. However, this is one of the most divine desserts I've ever had. The recipe may look complicated but it really isn't at all! The finished result is sort of like a very soft cheesecake in texture. It's extremely rich tasting but not nearly as rich in calories as it tastes. We serve it in smallish glass bowls garnished with a sprig of gingermint and/or viola flowers. It is also excellent with a few blueberries or fresh strawberries. We think it is the perfect ending to an elegant dinner on the patio. srikund (Indian dessert) (click on image to see larger view)



  1. Wrap the yoghurt into *several* layers of cheese cloth. Strain the yoghurt over a bowl to catch the liquid - we string ours up using the handle of a kitchen cupboard, with the bowl on the kitchen counter below. Straining anywhere from 5 hours to overnight is perfect.

    NB - use several layers of cheese cloth to ensure that you don't lose any of the yoghurt solids. The lower the MF (milk fat) the more likely you are to lose yoghurt solids when straining. One of our friends uses extremely low fat yoghurt and strains it in a coffee filter.
  2. Take the strained yoghurt and place in a mixing bowl along with sugar, cardamom and saffron and mix well until smooth. There is no need to use a machine - by hand is fine, using a wooden spoon. (Use good quality saffron - Spanish is best. The cheapest in Toronto is available at Indian food stores - we pay $16.00 -$18.00 for a little box the size of a audio cassette container - expensive yes, but it lasts for ages.)
  3. Serve with a few toasted slivered almonds or pistachios on top.

*IMPORTANT* For best results let the Srikund sit for 5 or 6 hours and stir again before serving. The wonderful color and taste in the saffron needs time to leech out and flavour the Srikund.

We have friends who die for this dessert - not to mention us - we are addicted to it.

The leftover whey (liquid) can be used to make Dahl - lentil soup - or you can drink it. (I think it's disgusting to drink - but others claim to like it quite a lot.)

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to blog from OUR kitchen - ISO mishti doi "The Spice is Right III: The Perfumed Garden"

Dessert Toppings:
Cream Cheese (faux crème fraiche) . Crème Fraiche . Hard Sauce . Praline Sauce . Rum Syrup . Vanilla Ice Cream

Indian Dishes:
Bengali Fish Curry . Biriyani . Butter Chicken . Curry . Cashew Chicken . Chili Chicken . Chicken and Lentils . Jaggery Chicken . Tandoori Chicken . Green Chili Omelette . Moringa Leaf Omelette . Hard Boiled Eggs with Chilli Paste . Aloo Gobi (cauliflower) . Aloo Methi (fenugreek greens) aka Aloo Saag . Aloo Posta (white poppyseed) with Green Beans . Aloo muttar . Bindi (okra) . Cabbage with ginger . Chole (chickpeas curry) . Grilled Corn . Pakora . Palak Paneer (spinach) . Raita . Curry Powder . Garam Masala . Chapatis/Rotis . Naan . Paratha . Samosas . Srikund (dessert) . Lassi . "Special" Chai

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Toronto Ontario Canada

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