Coconut Ice Cream

Ingredients

Coconut milk - 225 ml
Whipping cream - 175 ml
Suagr - 60 gm
Eggs - 2 nos
Finely chopped young coconut flesh - 3 tbspor
Unsweetened dessicated coconut(toasted) - 2 tbsp

Method of Preparation
1)In a saucepan, combine the milk, whipping cream, sugar and coconut
flesh and bring to boil.
2)Beat the eggs in a bowl.
3)Whisk the boiling coconut mixture into the eggs. Allow to cool.
4)Pour the mixture into a small loaf tin, cover and freze until firm.
5)Break up the ice cream and then beat in a bowl with an electric mixer or in a food processor until smooth.
6)Spoon the mixture back into the tin, cover and freeze for several hours until firm.

Layer Pudding

Ingredients

Milkmaid - 1 tin
Milk - 1 1/2 ltr
Sugar - As reqd
Arrowroot biscuits - 1 pack
Butter - 1 tbsp
Mango - 1 no(cut into small pieces)
Pineapple - 1/2 of one (cut into small pieces)
Sugar - 2 - 3 tsp
China grass - 10 mg

Method of Preparation

1)Mix pineapple and mango pieces in sugar in a pan and saute it well
till it become half dried.
2)Grind the biscuits and mix well with butter.
3)Cut china grass into small pieces and put into lukewarm water till it
melts.
4)Heat this mix in the stove.
5)Take milk in a saucepan and heat it.
6)When it boils, add milkmaid and sugar slowly.
7)When this custard boils, add melted chinagrass into it.
:- Remember both should have the same temperature.
8)Remove pan from heat and keep it aside.
9)In a pudding tray, add powedered biscuit and make a layer.
10)Add fruits to make a layer.
11)Pour custard slowly and make a layer.
12)Allow to set.
13)Like this make as many layers as possible.
14)When it becomes cold, keep in refrigerator.

Carrot Milk

Ingredients

4 medium sized carrot

4 cups of milk

2-3tbsp sugar(according to taste)

1/4tsp roughly crushed cardamom
Method of Preparation
Boil milk & cool it.Boil the carrots till it gets tender.Drain the Water.Let it cool.Grind milk & carrot with the cardamom in a grinder/blender.Boil this mixture.Add sugar.Garnish with roasted cashewnut or almonds.Cool & serve.