As the mercury is soaring, here are 5 delicious ice creams that can be whipped up in the comfort of your house :
Cookies ‘n’ Mint:
This is for all cookie and mint lovers out there. Blend a packet of your favorite choco-chip cookies in a food processor to make fine crumbs. Add 1 tsp butter and mix till chunks form. Now, combine 1 cup milk and ½ tsp peppermint extract with a bowl of whipped cream in a container. Whip gently. Add the cookie crumbs to the ice cream and gently fold them in, so that there are still cookie chunks to bite into. Cover and freeze for at least four hours or overnight for best results.
Lemony Ice-Cream:
Looking for a tangy taste to your ice cream? Add a bit of lemon to your dessert. It is extremely easy to make and tastes yum. Just stir together 1 cup of milk and whipped cream in a large container. Combine the lemon zest from 1 lemon and ½tsp lemon extract with the mixture of milk and whipped cream. Stir until mixed and freeze until hardened, at least six hours or overnight for your lemony ice cream. You can also experiment with other citrus-flavored fruits such as oranges or lime.
Marshmallow Ice-Cream:
Missing the winter-perfect hot chocolate and marshmallow combination? Then, sweeten up your summer ice cream. Mix 1 cup sugar, 2 tsp cornstarch and a pinch of salt in a saucepan. Cook them over medium heat until the mixture is thickened. Remove and add melted chocolate. Add 2 whisked eggs to this hot mix. Cook for a minute on medium heat, do not boil. Remove from heat and let it cool off. Add cream and chill thoroughly. Once the mixture is thick, add chocolate chips and toffee bits. Fold in marshmallow creme in the end, just before freezing. Freeze for two hours, before serving.
Peanut-Butter Brownie:
This one is perfect for those looking for a crunchy, cool fix for the summer heat. Start off by putting 1 cup milk into a large bowl. Use a hand mixer to combine 1 tsp of vanilla extract and 2/3 scoops of your favorite peanut butter into it. Now, fold this mix into a cup of whipped cream along with 3 cups of crumbled chocolate brownies. Combine the milk and the cream mixture together properly and top it off by sprinkling some walnuts. Then place this ice cream mixture into an airtight container. Freeze for four hours at least.
Choco-Coffee Ice Cream:
Add one sachet of instant coffee into 1/4 cup of hot water. Stir and let it cool. Take the mixture and combine it with 1 cup of condensed milk. Place your favorite chocolate syrup in a small bowl and microwave it for 20 seconds. Pour it into the mixture. Don’t completely mix it in. Freeze the ice cream for at least four hours or overnight, until it gets the right ice-cream consistency.
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