Today is 19th June 2015. 2 years back on the same date, I pressed the publish button on my blog for the very first time. At that time I had no idea what food blogging was all about. I only started this blog so that I could keep all my recipes at one place and it was never meant to be more than that. My love for food and cooking grew by leaps and bounds after I moved to US. Spending time in the kitchen and standing in front of my oven for hours started to give me more happiness than anything else and it was then I realized my true passion in life. Yes it took a while but I’m glad I realized it.
I would scribble away everything on papers and would eventually lose those recipes. It is then when I thought about a food blog. Actually it was my husband’s suggestion and I thought “why not”? 2 years later, I think it was the best decision ever! It opened a whole new world for me. From learning about different cuisines, different cooking techniques, food photography to making blogging friends, it has been an awesome journey.
I never really thought that anyone except my family would ever read this blog! These 2 years also made me realize that blogging is a tough job, it’s actually a job with no breaks or vacations. There are recipe failures and they are frustrating and then there’s food photography. Sometimes I shoot more than 200 pictures and don’t like a single one. And of course there’s social media too on which you have to be active like 24 x7! The strange part though is that most people do not realize how busy blogging can get. Only bloggers would understand this. Nah, I am not complaining! I love what I do , all I mean to say is that when I started I had no idea that the blogging world was so big and demanding. A big thank you to all you awesome people for reading my blog and supporting me. To those who try my recipes and leave feedback – you guys seriously make my day! I hope to improve and bring you more delicious recipes in the coming years. So stay tuned!
Okay this long speech has now come to end! 😀 and now on to the recipe for this Tutti Frutti Ice Cream. After all 2 years of blogging calls for some celebration, right?! Do you guys know about tutti frutti? I have few recipes on using them my blog, like this and this. They are candied dry papaya and used in a lot of cakes and other desserts in India. You can get tutti frutti at Indian grocery stores, I asked mom to get these for me from India as I wanted to make this ice cream and my local Indian grocery store didn’t have them.
Like most Indian ice cream, this tutti frutti ice cream is also eggless and easy to make. A lot of tutti frutti ice cream that I have seen in India are yellow or pink in color but I did not add any food color to this. The most important ingredient in my recipe is “kewra essence”. Kewra is an extract that is distilled from pandanus flowers and used to flavor Indian and Pakistani sweets [source: wikipedia]. I got this essence from my local Indian grocery store and I would highly recommend using it. If you don’t have it, simply use vanilla extract.
Oh and I would also like to mention that I kept my ice cream base not too sweet because you add tutti frutti to it which is already quite sweet. If you want your ice cream base to be really sweet as well increase the quantity of sugar by 1-2 tablespoons.
In a bowl add heavy cream and milk. Add milk powder and granulated sugar to it. Also add the kewra essence.
Mix everything till well combined.
Pass the ice cream mixture through a sieve to get a smooth ice cream base. Chill the mixture for a minimum of 4 hours or overnight.
Make the ice cream according to your ice cream maker manufacturer’s instructions.
After the ice cream has been churning for around 15-20 minutes, add the tutti frutti and let it churn for a minute.
The ice cream is done when it reaches this soft serve consistency.
Transfer the ice cream to an ice cream container and freeze for a minimum for 4 hours or overnight before serving.
* The total preparation time is actually 10 minutes + 20-25 minutes of making the ice cream. 4 hours is the chilling time.
* If you don’t have an ice cream maker , use this recipe – 2 cups heavy cream, 1 can (14oz) condensed milk, 3/4 teaspoons kewra essence, 3 tablespoons dry milk powder and 1 cup tutti frutti. Whip the cream till it forms soft peaks, add condensed milk, milk powder, kewra essence and mix. Freeze for 2 hours, take the ice cream out and then add the tutti frutti, mix and freeze till firm.
Tutti Frutti Ice Cream Recipe
- 1.5 cups heavy cream
- ½ cup milk [i used 2%]
- 3 tablespoons dry milk powder
- ⅓ cup + 3 teaspoons granulated white sugar
- ¾ teaspoons kewra essence
- 1 cup tutti frutti
- In a bowl add heavy cream and milk. Add milk powder and granulated sugar to it. Also add the kewra essence.
- Mix everything till well combined.
- Pass the ice cream mixture through a sieve to get a smooth ice cream base.
- Chill the mixture for a minimum of 4 hours or overnight.
- Make the ice cream according to your ice cream maker manufacturer's instructions.
- After the ice cream has been churning for around 15-20 minutes, add the tutti frutti and let it churn for a minute.
- The ice cream is done when it reaches this soft serve consistency.
- Transfer the ice cream to an ice cream container and freeze for a minimum for 4 hours or overnight before serving.
Tutti Frutti Ice Cream