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1 liter - whole fat
100 gm - fresh
7 to 8 - plump
, soaked in water overnight or 6 to 7 - fresh ripe
3/4 cup - soft
2 tbsp -
1/4 tsp - vanilla essence
How to Make Fig Icecream
Dissolve corn flour in 1/4 cup cold milk, keep aside.
Boil remaining milk till 2/3 in volume.
Add sugar and stir till dissolved.
Add corn flour paste, stirring continuously till boiling resumes.
Simmer for 2-3 minutes, stirring occasionally.
Take off fire, add essence and cool to room temperature.
Freeze in a shallow ice cream tray, covering with plastic wrap.
Allow to set, but not to harden too much.
Whip cream till fluffy.
Mash fresh figs to desired consistency, or crush soaked ones in a mixer.
Break ice cream, whip till fluffy but not liquefied.
Transfer to a large bowl, fold in figs and cream.
Return to set till firm, and serve scoops of well-set ice cream.
It would take about 7-8 hours to set completely.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.