Icecream of choice

Method-Mix half and half,cool whip and carnation (equal proportions) and keep to set in the refrigerartor..Add any fruits of your choice.

French vanilla coffee

1 cup boiling Water 6 tsp instant Coffee Powder (TASTER’S CHOICE) 4 tblsp Cream3 tblsp Sugar Crushed Ice

  • Dissolve instant coffee powder and sugar in boiling water and allow to cool.
  • Blend the the coffee mixture and milk in a blender for few seconds.
  • Add cream and crushed ice.
  • Blend for another few seconds till it becomes frothy.
  • Add french vanilla flavour
  • Top with vanilla icecrean and sprinkle some cinnamon powder on top.
  • Serve chilled.

Hot fudge sundae

Fruit, jelly and ice-cream combine to give a gorgeous sundae. Cooking Time: 5 mins. Preparation Time: 45 mins.

For the pineapple ice-cream

  • 8 teacups cold milk
  • 4 teaspoons lemon juice
  • 3/4 teacup powdered sugar (approx.)
  • 275 grams fresh cream
  • 3/4 teaspoon pineapple essence

For the pineapple essence

  • 1 packet (100 grams) pineapple jelly
  • 1 small can (450 grams) pineapple juice
  • 3 teaspoons powdered sugar
  • a few drops lemon juice

To serve

  • 1 small can (450 grams) pineapple slices
  • a little sweetened fresh cream

For the pineapple ice-cream

Take out 1 1/2 teacups of the liquid jelly and add to the pineapple juice. Add the sugar and lemon juice, mix well and put to set in the freezer compartment of a refrigerator. When set, chop finely.

In each serving glass, put some pineapple jelly, fresh cream. Sprinkle chopped jelly and pineapple pieces on top and serve topped with cream.

The popular all-time favourite. Cooking Time: 10 min. Preparation Time: 25 min.

For the fudge sauce

  • 150 grams (5 oz.) plain chocolate
  • 75 grams (3 oz.) sugar
  • 9 tablespoons of boiling water
  • 3 tablespoons butter  3 tablespoons golden syrup
  • 2 teaspoons vanilla essence

For topping

  • roasted almonds
  • chopped walnuts

For the ice-cream

  • 2 ltrs (3 1/2 pints) milk
  • 3/4 teacup sugar (approx.)
  • 3 level tablespoons cornflour
  • 400 grams (14 oz.) fresh cream
  • 2 teaspoons vanilla essence

For the ice-cream

Keep aside a little cold milk and boil the rest of the milk with the sugar for 5 minutes.

Pour a little warm sauce in a long stem glass. Put a little ice-cream, some sauce and again a little ice-cream. Top with roasted almonds or with chopped walnuts