ICE CREAM

MANGO ICE CREAM 

¾ cup heavy cream
2 tbsp superfine sugar
1¾ cups mango juice
¼ tsp ground cinnamon
almonds to decorate
Pour the cram into a large bowl, then add the sugar and whisk lightly until dissolved. Stir in the mango juice and cinnamon.
Cover the bowl with foil and then place in the freezer for 4 hours or preferably overnight, until set. During the first hour of freezing, gently shake the molds 3 times.
Decorate with almonds.

KULFI ICE CREAM 

5 cups canned evaporated milk
3 eggs whites
3 cups confectioner's sugar
1 tbsp rose water
1 cup pistachios, chopped
plus extra to decorate
½ cup almonds
½ cup raisins
1 tsp ground cardamom

ROSE ICE CREAM

 
6½ cups heavy cream
2 tsp rose water
¾ cup granulated sugar
½ tsp red food coloring
Combine heavy cream, rose water, sugar and food coloring.
Cover the bowl with foil and then place in the freezer for 4 hours or preferably overnight, until set.

5-8 candied cherries to decorate (optional)
Start preparing the day before you want to serve ice cream. Place the cans of evaporated milk on their sides in a pan. Pour in enough water to come about three-quarters of the way up their sides and bring to a boil.
Reduce the heat, cover tightly and let simmer for 20 minutes. Remove from the heat, let cool, then let chill for 24h. Place a large bowl in the refrigerator to chill.

The next day, whisk the egg whites in al spotlessly clean, grease free bowl until soft peaks form. Pour the evaporated milk into the chilled bowl and whisk until doubled in size. Fold in the egg whites, then the sugar. Add the rose water, the pistachios, almonds, raisins and cardamom.
Cover the bowl with plastic wrap and freeze for 4 hours, or preferably overnight, until set.
Scoop the ice cream into serving dishes, decorate with chopped pistachios and candied cherries to serve.