Summers and icecreams are synonymous.
As a kid, I remember playing hide & seek in my grandma's huge palatial house along with my cousins. We had this Kelvinator single door fridge and mom was famous for her kulfis, which would be frozen in an aluminium trays. Plus chilled orange concentrate of Rasna bottles in stock for guests coming over. Or when you simply wanted to quench your thirst with something refreshing - Nimbu paani was a saver!!
Well, those days are far gone.
In my tweens - it was Kwality Walls icecream and Vadilals that took over my summer cravings. The simple pleasure of hearing the cart vendor ring his brass bell without the maddening sound of traffic on roads, while Tom & Jerry played on Cartoon network.
If you've been following my recipes I like to replicate commercial goodies into homemade delights. So after cooking restaurant-style dishes, baking bread - its now the icecream craze :p
A good homemade ice cream - melts in your mouth within seconds. It does not stick and rollover your tongue like the store-bought ones. Reason - no stabilisers, no preservatives.
If you have an ice cream machine (I use kitchenif ) you can churn these delicious milk goodies in less than half n hour. A hand blender with a whisk attachment works fine over an ice bath as well. The trick is to work fast when your ingredients are out of the fridge and seal them airtight to avoid crystallization.
I've used the canned fruit here since they last longer and do not tend to rot/change colour like fresh fruit. But in case you don't intend on storing your dessert for over 2 days - go ahead and use fresh fruit chunks. Mango, caramelised banana, seedless black grapes, musk melon are some of the combinations you can try. Remember if you do not mix the spice powders and replace brown with white sugar - this recipe can be made as a Vanilla ice cream too. I've used dairy-based whipping cream (Amul Cream red pack, easily available in most supermarkets ), you can also use Heavy cooking cream like Rich's as well. Using the seeds from a whole vanilla pod also lends a very nice flavour to your mixture vs using essence.
So here's what you need to make Peach Cobbler ice cream with an ice cream maker or hand blender.
1.5 cups - whole fat milk
1 cup of packed brown sugar
2.5 cups - Heavy cream
2 cups of peaches (fresh/ canned, peeled and chopped)
3/4 tsp - Powdered cinnamon
1/4 tsp - Nutmeg
1 tsp - Vanilla extract
1 cup of crumbled graham crackers/ Butter flavour Good day biscuits (optional).
1. Make sure your ice cream mixer bowl is well frozen (min 24hrs) and that there is no movement in the bowl's cooling liquid when it's shaken.
2. In a deep vessel, using your hand blender whisk together the milk and sugar, until it's all dissolved.
3. To this add your spice powders, heavy cream, vanilla essence and whisk on medium speed for a good 5-6 minutes. Until the consistency looks like a thick shake. Pour in an airtight container/cling wrap the top of your bowl and let this set in the freezer for 2hrs.
4. After 2hrs you would notice that the sides have started to set like icecream, transfer this mixture completely to your frozen ice cream mixer bowl and let it churn for 20 mins. Add the chopped fruits and let it churn for another 5 mins.
5. If you do not have an ice cream maker - take a plate and fill it up with ice cubes. Place a deep bowl over it, transfer the milk mixture into the bowl and whisk for 3 mins on medium speed. Add the chopped fruits and stir well. Do not do this step without the ice bath, else your mixture will turn all liquidy and this will cause crystallization once set.
6. Transfer the whisked/churned mixture into an airtight container, smoothen the top surface with a spatula. Drizzle almond slivers/ crumbled biscuits along with slices of peach. Let this sit for 6-8 hours in the freezer.
7. Scoop out and serve. You may drizzle caramel sauce to make your sundae yummmm!!