Honey Ginger Icecream and A Good News..

There are some days that you are pleasantly surprised with a delightful beginning. Such a thing happened yesterday morning when the usual morning paper was accompanied with this year's "Khaana Peena Gaana Naachna" , the entertainment magazine for the weekly newspaper "Asian Voice" here in UK. It has over 35,000 issues every year and reaches all over UK.

This time it was not only about recipes but there were two more articles written by me. These are not really articles by a professional but simple words and sentences based on real life experience and everyday cooking.

Nothing fancy, just heart warming recipes and enjoyable articles.

I immensely enjoyed writing about the topics "Changing trends of South Indian Cuisine and Wedding Feasts" and "Joy of Drinks". I will post the recipes and articles in the forth coming week.

The scrumptious recipes given for this magazine are perfect for a quite dinner for two or entertaining guests and for small or large party gatherings. You just have to alter the amount of the meal cooked.

Starters 
Cashew Peanut Nibbles
Iced Melon Soup

Mains
Cumin Cashew Pulao
Chickpea Potato Korma
Mushroom Curry Leaf Fry

Desserts
Fresh Fig Falooda with Honey Ginger Icecream

So to celebrate this sweet occasion here comes the recipe for "Honey Ginger Ice cream".

Ready made custard: 500 ml
Runny honey: 5 tbsp.
Stem ginger: 2 pieces
Double cream: 100 ml
Greek yogurt: 150ml
Condensed milk: 2 tbsp
Walnuts: a handful.

1.Chop the stem ginger  and walnuts into tiny pieces.
2.Beat the custard and double cream together for 4-5 minutes until you have a thick mixture.
3.Add the honey, chopped stem ginger, yogurt and condensed milk and beat again for a couple of minutes.
4.Add the chopped walnuts and mix gently with a wooden spoon.
5.Pour into a container, close the lid and freeze for a couple of hours.
6.Whip the mixture for a couple of minutes to break the ice crystals.
7.Freeze again and repeat the process for a couple of times.

Serve dollops of ice cream sprinkled with walnuts.

Note: You can add any kind of nuts instead of walnuts. If stem ginger is not available, soak 1 inch piece of fresh ginger in honey for 2 days and use as in the recipe.

The first article has really got me thinking about "Wedding Feast" in my state Tamil Nadu. So that is what is going to come next....


Check out this link to see last year's publication in the magazine : Khaana Peena Gaana Naachna or visit the page "Recipes Published" near the header of this blog.


Enjoy ......


Scribbled by Reva