'We never knew that a Mint Chocolate Icecream tasted so great until we tried this recipe; you must try making this at home too. Watch this Masala TV video to learn how to make Mint chocolate Ice Cream, Cappuccino popsicles and Peanut Butter Caramel Parfait Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 20 October 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Mint Chocolate Ice Cream: Ingredients: Milk 1 cup Caster sugar 3/4 cup Cream 2 cups Peppermint essence 1–2 tsp Chocolate, chopped 4 oz Green food colour 1 drop Method : Mix milk and sugar until dissolved. Stir in cream, green colour and peppermint essence. Beat well and lastly fold in chopped chocolate. Transfer ice cream in airtight container and let freeze overnight. Cappuccino popsicles: Ingredients Water 1 cup Sugar ⅔ cup Corn syrup 2 tbsp Coffee powder 2 tbsp Milk 1 cup Cinnamon 1 tsp Method: Bring 1 cup of water and sugar to a boil in a saucepan, cooking until sugar dissolves. Cool for a few minutes and then stir in the corn syrup. Reserve ¼ cup of this sugar syrup and set aside. Mix the remaining sugar syrup with the coffee powder while it is still warm. Cool to room temperature. Combine the milk with the reserved ¼ cup of sugar syrup. Whisk the cinnamon into the milk mixture. Divide the milk mixture among 8 ice pop molds. Divide the coffee mixture evenly among them. Cover and insert popsicle sticks. Freeze and enjoy. Peanut Butter Caramel Parfait: Ingredients caster sugar 300g salted butter 50g cream 284ml eggs yolks only 5 milk 500ml Peanut Butter Caramel: caster sugar 100g crunchy peanut butter 2 tbsp salt as required Method: Make the peanut butter caramel by heating the sugar in pan over medium heat. Keep cooking until the sugar caramelises to a dark gold. Take off the heat and leave to cool a little before adding the peanut butter and a pinch of salt and re-melting the lump of caramel it will form. Pour onto an oiled lid and let set. For the ice cream, melt the sugar in the same way, once it is caramelised, add the butter and cream and re-melt everything together. Pour this mixture into the egg yolks and whisk everything together. Add the milk and then strain the lot back into a clean pan. Cook gently over a medium heat, stirring all the time until the mixture begins to thicken a little. don’t overcook it or it will scramble. Strain into an airtight box and freeze until the mixture is almost set. Then beat the mixture vigorously once or twice while it firms up. Meanwhile break the peanut butter caramel into chunky pieces. Stir these into the ice cream but don’t over mix. Freeze overnight. Serve in scoops.'
Tags: Chef , quick recipe , cooking show , Indian food , recipes for kids , vegetarian recipes , Cooking Recipe , food diaries , indian food recipes , Non Veg Recipes , food cooking , recipes in urdu , Masala Tv , Masala Tv show , Recipes for Mutton , Cooking Recipes Pakistani , cooking classes recipes , Food Recipes in Urdu , Food Recipes Pakistani , Chef Zarnak Sidhwa , recipe in Urdu , HUM Masala , Mint chocolate Ice Cream , Cappuccino popsicles , Peanut Butter Caramel Parfait , 20 October 2020
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