Vanilla Chocolate Almond Ice cream (Eggless)

Today we are starting the 65th Blogging Marathon and i am very happy to pick the Holiday Dishes as the theme for this week.
Ice cream has been a favorite for most of the kids and even us. In my childhood we used to go the beach in Chennai every Friday and have a choco-bar and then come back. My son also is starting to like ice cream, That made me think to buy a ice cream maker at home. I bought the Cuisinart Ice cream maker. We all love the home made ice cream since then.
I try to experiment many flavors in home with mainly fruit based. Since we make it in the home, I avoid adding sugar and substitute it with Maple syrup. None of us could find any difference in taste. I will not mind giving another extra scoop for kids too since the ingredients are limited.

This time i tried Vanilla Chocolate Almond flavored ice cream.
Here goes the recipe

Ingredients
1 Cup Milk
3/4 cup Maple syrup
2 cups Heavy cream
1 whole Vanilla bean or (1 table spoon pure Vanilla extract)
1/4 cup chopped cacao chips
1/4 cup chopped/Silvered Almonds
pinch of salt

Method:
In a bowl mix all the ingredients except the cacao chips and nuts and combine well. Refrigerate for couple of hours.
Turn on the ice cream maker and pour the mixture into the frozen freezer bowl, add the nuts and the cacao chips into the bowl.
Let it mix until it thickens for about 20 minutes.
The ice cream will have a soft, fluffy and creamy texture. It can be served right away.
If you want it to be more firm, transfer the contents to a bowl and freeze it for couple of hours and serve.

PS
Maple syrup can be substituted with sugar
cacao chip can be substituted with choco chip.
Nuts can be avaoided based on your taste.

Check out the other marathoners here



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Icecream

11

Chocolate Rolls|Mini Bites|BM#6

Wow it's already the 6th day of Blogging Marathon. I decided to make some Chocolate Rolls with leftover Marie Biscuits and Cocoa powder. This is a bookmarked recipe for almost more than a year from Mane Adige's. I just modified the filling inside. I used Cashew powder instead of coconut powder.
Recipe is as follows:
For the Dough
1/2 pack of Marie biscuits
1 tbl spoon Cocoa powder
1/2 cup Milk
For the Filling:
1 cup powdered Cashewnuts
3/4 Powdered sugar
2 tbl spoon Butter (Melted)
1 tsp Elachi powder

Method:
Grind the biscuits to a smooth powder and mix cocoa powder and milk. (add the milk slowly based on the thickness of the dough)
Form a thick dough.Dough should be like thick chapathi dough and keep it aside.
In a cup mix the powdered cashew,powdered sugar,elachi powder and mix well.
Mix with the melted butter to a smooth paste. It should be a sticky paste.
Pull out a lemon size dough and roll it like a thick chapathi.
Spread a spoon full of cashew paste over the chapathi.
Roll the chapathi to form a cylinder shape.
Freeze the Chapathi for 20-25 minutes and cut and serve them.

Check out other Blogging Marathoners with their various other themes.
Sending this entry to Champa for Kid's Delight theme is 'Mini Bites'

Sweet

16

Almond-Cashew Chocolate Burfi for Diwali 2009

I tried Madhumathi's Almond-Cashew-Choco burfi. It came out simply superb.



Here is the link for the recipe from Madhu's blog,
http://madhusfoodjournal.blogspot.com/2009/03/almond-cashew-choco-barfi.html#comment-form

Sweet

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