Ingredients
3/4 cup raisins
1/2 cup rum
1 cup milk
1/2 cup sugar
2 eggs
2 cups cream

Method
Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan.
Whisk the eggs with the sugar in a separate bowl.
Slowly add warm milk to mixture continuing to whisk.
Pour mixture back in the pan and heat slowly until thickened, stirring constantly (looks like very liquid pudding).
Do not boil! Let cool to room temperature, add cream, and chill.
Add rum raisins just before the end of the freezing process.

Ingredients
2 cups light cream
4 eggs
12 oz white chocolate coarsely chopped
1 1/2 cups sugar
2 cups heavy cream

Method
Scald the light cream in top of double boiler set over simmering water.
Add the chocolate. Reduce heat so the water barely simmers and cook until the chocolate is melted, stirring occasionally.
Remove from heat. Using a electric mixer, beat the eggs in medium bowl.
Add the sugar and continue beating until all the sugar is dissolved.
Slowly mix in the chocolate mixture. Beat in the heavy cream.
Refrigerate until well chilled. Pour into the ice cream maker using it according to manufacturer’s instructions.
Freeze in covered container at least 4 hours.

Ingredients
4 cups fresh raspberries
1 1/2 cups sugar
juice of half a lemon
2 eggs
2 cups heavy cream
1 cup milk

Method
Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl.
Cover and refrigerate for 2 hours, stirring every 30 minutes.
Whisk the eggs in a mixing bowl until light and fluffy, add the remaining 3/4 cup sugar, a small at a time, then continue whisking until completely blended.
Pour in the heavy cream and milk and whisk to blend.
Drain the juice from the raspberries into the cream mixture and blend.
Mash the raspberries until pureed and stir them into the cream mixture.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s
instructions.

Ingredients
makes about 1.5 quarts:
6 medium peaches (about 2 lbs), peeled and stoned,
4 cups frozen unsweetened peach slices, thawed.
1 cup sugar
3 cups heavy cream
1 cup milk
2 teaspoons vanilla extract

Method
In a large bowl, mash the peaches into a course puree.
Stir in 1/4 cup of the sugar. Let stand 1 hour.
Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend.
Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
Stir the mixture to blend and pour in to the canister of an ice cream maker.
Freeze according to the manufacturer’s directions.
Eat at once or transfer to a covered container and freeze up to 8 hours.

Ingredients
1/2pint whipping cream
1,12 oz. can stout free evaporated milk
1 can condensed milk
1 cup almonds & pistachios, powdered
5-6 cardamoms, powdered
10-12 strands saffron- dissolved in 1 tsp. milk

Method
Whip the cream till it forms a peak.
Gently fold in the condensed and evaporated milks.
Add rest of the Ingredients and mix well.
Pour into Kulfi molds and freeze for at least 6 hours or till frozen well.
De-mold and serve with your favorite topping.
Note:
While preparing this for a larger gathering, you can use multiple recipes and freeze in a flat Pyrex bowl.

Ingredients
1 ltr milk
1/2 tin milkmaid
1 cup sugar
1/2 cup badam pista blended to a coarse paste
1tbsp corn flour powder
strings of saffron
1 spoon powdered cardamom

Method
Boil the milk and reduce to half the quantity. Make sure you heat in a saucepan with a heavy base.
Then add sugar to it and stir well. Now add the milkmaid to the mixture and stir well. In a cup mix corn flour with plain cold milk and mix well.
Add this mixture to the milk and keep stirring. Now add the paste of dry fruits. (To make a paste soak Badam and Pista in warm water for 20 minutes.
Peel the skin and blend it into a coarse mixture) .Finally add the powdered cardamoms and strings of saffron and keep stirring.
Always stir the mixture and u will notice that slowly it will start thickening. Your tasty Kulfi is ready.
Cool it and freeze in refrigerator for 2 to 3 hours. This can be served in small earthen pots.
In that case you pour the Ingredients and keep in fridge for another half an hour. Try it out.

Ingredients
1 liter full cream milk
250 gms cottage cheese (homemade)
5-6 huge pieces of dry petha (mithai)
green cardamom 4-5 pieces grounded
dry fruits shredded (optional)

Method
Boil the Milk in a heavy bottomed utensil on a low flame.
Grate the petha pieces and add to the boiling milk. Keep stirring.
Place the grated cheese in a large sieve and wash well with water so as the milk does not curdle.
Then add the cheese and cardamom powder. Keep stirring.
As the mixture thickens, remove from the flame.
Add the Dry fruits (optional). Let it cool and place it in the freezer to set.
After an hour blend well and place it in the kulfi moulds and let it set.

Ingredients
almonds – 50 numbers
bread slices – 3
milk – 500 ml
powdered glucose – 20 tsp
saffron

Method
Soak the almonds in hotwater for 30 minutes.
Peel them, add half-a-tumbler of water and grind them well.
Remove crusts from the bread slices. Pour 6 tbsp of milk over them and leave as such for 30 minutes.
In the meantime boil the milk and keep stirring for 25 minutes in medium flame.
Then add 20 tsp of powdered glucose and cook for 10 minutes.
Make a paste from the milk-wet bread slices using a mixer.
Add the ground almond, bread paste, saffron to the milk and stir well for 2 minutes.
Remove the preparation from flame and allow it to cool to the room temperature.
Pour in a container and leave it in a freezer for a day atleast.
Now, your tasty kulfi delight is ready to eat.
Note:
Adding of any essence is optional.
Glucose is added instead of sugar because it enhances the texture and aids freezing.

Ingredients
1 pint heavy cream
1 condense milk (regular tin)
2 slices of bread
1/2 cup mixture of badam/pista powder (small cup)

Method
Mix all the above Ingredients in the mixture, until everything is been completely blend well.
Then fill this mixture either in Ice cream tray or if you have kulfi cones.
You have to keep whole night in the frozen section of refrigerator (of course).
While serving kulfi’s place the cones under the flowing hot water tap for only 1 to 2 sec and with a slight jerk remove it in the plate.

Ingredients
unboiled milk – 1/2 lit (approximately 4-5 cups)
condensed milk (milkmaid) – 1 tin
1 packet jelly (preferably strawberry flavour)
custard powder – 4 tbsp (note tbsp and not tsp)
ripe mango, seedless grapes – quantity as per your choice
vanilla essence – few drops
pista essence – few drops
green color – pinch
dried grapes, broken cashews, badam – few

Method
Set jelly and keep it in fridge.
Mix together condensed milk and unboiled milk. Boil on low-medium flame.
Dissolve custard powder in small qty of milk and pour it into the milk when it reaches boil.
Simmer gas for 5 mins till mixture is thick.Then,take off gas and cool for a while.
Now divide the qty of the mixture into two, by pouring it into 2 separate vessels.
Add vanilla essence into the mixture in one vessel and pista essence with green color into mixture in another vessel.
Keep the 2 vessels in fridge. After an hour, remove the 2 vessels, beat the contents separately in mixie and rest the 2 vessels again in fridge like before.
After well set,break jelly into pieces and take out the 2 vessels.