Chilli Basil Ice-Cream

About Chilli Basil Ice-Cream

Ingredients

• Milk 1 cup
• Cream 1 cup
• Milk powder 1 cup
• Chilli flakes 1 tsp
• Freshly chopped fresh basil leaves 2 tbsps
• Sweet condensed milk 200 gms
• Red chilli powder 1 tsp
• Cake wedges to serve

How to Make Chilli Basil Ice-Cream (Stepwise Photos)

Method

1. Put milk, cream and milk powder in a blender jar and blend.
2. Pour this mixture into a non-stick pan and heat. Add half the basil leaves and chilli flakes and cook, stirring continuously for 2-3 minutes.
3. Add condensed milk and mix well. Let the mixture simmer for 5 minutes, stirring continuously.
4. Pour this mixture in a plastic box and sprinkle the remaining basil leaves on top. Cover the box and keep it in the freezer to set overnight.
5. Scoop out the ice cream into serving bowls, dust some chilli powder on top and serve with a wedge of cake.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps