Eggless Vanilla Ice-Cream

100_6329As the cold set in, I moved towards the thermostat. I needed warmth. Wrapped in my blanket, I kept replaying the events of the past few days. Still disheartened, I realized I needed fresh air. I slipped into a parka, put on my boots and opened the door. My snow filled lawn looked eerily unwelcoming. Moving forward, I was barely a few metres down the lawn and blasts of cold wind slapped across my face. I had all the “air” I needed. I headed back towards the warmth of my home. 

I lay on the couch, thinking of all the things. I needed to cook to get away from uncertainty. Cooking, more of baking does that to me. A bowl of hot soup seemed unappetizing. A memory jogged itself to present, and I was transported to another time. I was happily slurping on melted Amul Vanilla Ice-cream. Laughter and chatter all around me seemed so distant. I wanted Amul. Now.

With such weather, even the malls were shut. I decided to make Vanilla Ice-Cream and ease aka slurp away my discomfort.

I found a recipe online that didn’t need an ice-cream maker. The ice-cream is creamy. The ice-cream is good.  It gave me the taste I was looking for. It gave me comfort.

The tiny specks of vanilla showed me beauty. The creamy, no icicle texture gave me Amul.100_6336

Recipe adapted from here.


  • 500 ml full fat milk
  • 15 grams cornflour
  • 1/2 vanilla pod/ 2 tsp vanilla essence/ 1 tsp vanilla extract
  • 200 grams granulated sugar  ground to a fine powder, but I suggest you keep more or less on hand depending on preference.
  • 200 ml cream (25% fat will work just fine)


Take around 4 tbsp of milk and add the cornflour to it. Mix and keep aside.

Take the rest of the milk and put it to a slow boil while you split the vanilla bean . Add in the vanilla bean to the milk and let it slowly simmer for around 10 minutes. If  you intend to not use a vanilla pod, let the milk simmer as it is. While this is happening, slowly beat the cream with the addition of sugar for a few minutes until it just starts to thicken up. Around 4-5 minutes . Do not do that in excess.

Once the milk has simmered for a whole 10 minutes on low heat, remove the vanilla pod and slowly add the cornflour mixture.  Again, if you’re using vanilla essence or extract just add the cornflour mixture.

As soon as you add the cornflour, you’ll notice that the milk considerably thickens up. Let it simmer for another few minutes and then put it out to cool.

In around 15-20 minutes, you’ll notice that the milk will have a custard-y impression. Alternatively, you can put it in the refrigerator to cool up faster. Once it has completely cooled, take a bowl and whip this on high for around 4 minutes. Next, fold in the cream that was whipped before and carefully pour it into a freezable container.

The ice-cream will be ready in around 3 hours if you have an exceptionally high-end freezer. Otherwise, once the ice-cream has frozen,churn this mixture once to erase out any icicles that may have formed and refreeze it again until it is solid. Or you can have it without the churning. Just like that.


Here, have a bite!

Pure Chocolate Cake

100_6019You know the pure chocolate cake’s that we get at pâtisseries? This cake is like that but only better since its homemade.

The cake is rich. Very rich. Rich enough for a chocolate devourer to have one piece at a time. The cake has got four gorgeous layers of silky smooth ganache that melts in your mouth. And the crumb! Oh-so-delicious! . Imagine a world of you and pure unadulterated chocolate bliss.

Now take that, and imagine having it for dessert. Imagine? Why imagine when you can bake the cake and eat it too! The batter yields 2 cakes where each cake is divided into 2 parts.

Now hop along and bake this 🙂1386001662365-1

Recipe Adapted from: The Purple Foodie


For the cake:

  • 250 gms flour
  • 60 gms cornflour (Makes the cake lighter)
  • 100 gms good-quality cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt (skip adding the salt if using a salted butter like Amul)
  • 250 gms yogurt
  • 60 gms water
  • 1 tsp pure vanilla extract
  • 230 gms unsalted butter
  • 550 gms granulated sugar which is ground to a fine powder
  • 5 eggs 
  • 100 gms dark chocolate melted on a bain-marie

For the ganache:

  • 400 ml heavy cream (I used Amul 25% fat)
  • 800 gms dark chocolate chopped into little pieces
  • 30 gms butter


For the cake:

  • Preheat oven to 170ºC.
  • Grease and line two 9″ square cake pans with parchment paper.
  • Sift the flour, cornflour, cocoa, baking powder,baking soda and salt 3 times.
  • Whisk together the yogurt, vanilla and water in another bowl.
  • In a large bowl, beat the butter and sugar together.
  • Next, beat in one egg at a time.
  • After all the eggs are beaten and fully incorporated, add in the melted chocolate. Next, fold in the dry ingredients and the thinned yogurt into this mixture.
  • Start and end with the dry ingredients. So that would be fold the flour, then the yogurt, the flour, yogurt and lastly the flour.
  • Pour into prepared cake pans and bake for 30-35 minutes or until a skewer inserted comes out clean.
  • Let it cool completely on a cooling rack.


    Thats another pineapple cake I made, decked up and sky high

For the ganache (Can be prepared a day before):

  • Put chopped chocolate pieces in a big bowl.
  • In a pot, pour the cream and bring to a slight boil until the corners of the cream have a little bubbles but the cream isn’t bubbling.
  • Pour this cream onto the chopped chocolate pieces and let it rest for 2 minutes. Add in the butter.
  • Stir until smooth. Since its dark chocolate, add a few tbsps of icing sugar if you find this to be too bitter.
  • Cover with a cling wrap and put it in the refrigerator to thicken up.
  • Prior to using this cream (If refrigerated), let it rest at room temperature for an hour or so.
  • Separate this cream into four equal parts with a knife in the same container.


  • Split each cake into two parts with a serrated knife.
  • Place a cake board and spread a tsp of ganache on the board. Place one part of the cake onto this. This will prevent the cake piece from moving around and will let it sit in its place. Pour in one part of the ganache onto the cake and spread evenly. The ganache is going to be thick, so you will have to spread it very carefully. Leave 1/2 an inch of space at the sides. Press onto this the next cake layer.
  • Repeat this for every layer of cake.
  • Once you reach the topmost layer, spread the ganache carefully and spread it evenly onto the sides of the cake.

Prior to serving , let the cake sit at room temperature for an hour or so.

Here, have a bite!

Here, have a bite!

Perfect Pineapple Cake


My lil bro has been the guinea pig of my life. He’s tasted every batter and given invaluable advice on my baking from a child’s perspective. He is my official tester. No wonder I wanted his birthday cake to be the best.

Even though he’s more of a chocolate lover like me, he loves whipped cream. So I decided to bake the Best Pineapple Cake . In India, we call it the Pineapple Cream Pastry. 

Do not confuse this cake with the upside down pineapple cake (I have) which btw is a beauty on its own.

This recipe yields a 9″square cake which can be split into parts or two 6″ round cake which can be split into 2 parts each.

Though this cake doesn’t rise much, it provides the perfect amount of sweetness and fluffiness for the cake. The cake will be a tad dry since there’s no added fat in the cake. But don’t let that hold you up. We are going to soak each sponge in pineapple juice which will provide the cake with moistness and a delightful pine-appley texture. (Ok I know that’s not a word, but you got what I meant right?)

I got this recipe from here. I did not make any changes as the recipe does its job to perfection!


For the cake:

  • Eggs – 5 (250 gms)
  • Powdered sugar – 125 gms
  • All-purpose flour – 125 gms
  • Cornflour – 2 tbsp
  • Baking powder – 1 tsp
  • Salt – 1 pinch
  • Vanilla essence/extract – 1 tsp
  • Pineapple Essence/extract – 1 tsp

For the filling:

  • Whipped Cream – 400 ml or 400 ml heavy cream and 4 tbsps powdered sugar.
  • Pineapple Essence/extract – 1 tsp (Optional)
  • Pineapple bits approx 3 pineapple slices cut into tiny lil pieces soaked in 200 ml pineapple juice or 200 ml sugar-water syrup.
  • A few pineapple pieces for decoration.

Note: the flour = half the weight of the eggs i.e. 125gms


For the cake

Pre-heat the oven to 190 C.

Next, grease and line one 9″square tin or two 6″ round cake pans with parchment paper.
Sift the flour, baking powder, salt and cornflour 3 times.
Beat the eggs and sugar with an electric beater for around 10 min until its very thick or once you move the beater away, the mixture so formed holds for at least 5 seconds.
Next, add in the vanilla and pineapple essence and beat it for 1 min.100_5614

Now gently fold in the sifted flour and make sure no air has escaped. It may seem that the mixture won’t come together, but it will. Keep folding. Also make sure that no lumps remain and there are no streaks of flour anywhere.100_5616
Now turn it slowly and gently into the prepared tin(s) .100_5621

Bake for 30-35mins for  the 9″ tin and around 20-25 min for the 6″ tin.
Once done, remove from the cake from the tin(s) after 5 minutes and leave it on  a wire rack to cool completely. If you do not want your cake to brown from the top, cover the top with foil and then bake.100_5623


Whip the cream with the pineapple essence (Optional) until it holds stiff peaks. Since I use a pre-sweetened whipped cream, I do not add any sugar. However if you are going to use heavy cream, you need to whip the cream on a bowl of ice with ice-cold beaters for 5-7 min and add 4 tbsp of powdered sugar to it.
Reserve 1/2 of the whipped for frosting the top of the cake.

Take about  4 tbsp of cream and add one drop of yellow food colour to it.


Cut the cake horizontally into 2 parts.

Place one part on a cake board and generously drizzle with the prepared pineapple syrup and pieces. We won’t be needing all of the pineapple juice, use it only to moisten the cake. We don’t want to dunk the whole thing in there. Barely moist is our goal.100_5630

Put around 1/2 of the whipped cream on the cake and spread generously.

Place another cake piece carefully on to it. Frost with the rest of the cream and pipe with the yellow food color according to your fancy. Use the pineapple pieces decoratively. (Unlike me!)100_5667

Before serving, let the cake rest for a few hours for all the flavors to blend in.

Here, have a bite!

Here, have a bite!

No Fail Gulab Jamuns

100_5596Yep, no fail. I mean, seriously no fail.
What’s gulab jamun you ask? A sweetmeat that will leave you in wonderment. You will curse yourself for not knowing about it earlier. You will be transported to a land of bliss where only you and oh so wondrous spongy sugar syrup filled balls fill your mouth with warmth and slowly engulf your whole being into pure love for it.

Gulab jamun comes from Persian words gol (rose) and āb (water), referring to the rosewater-scented syrup, and Hindustani jamun, m. Syzygium jambolanum (also jāmaṇ, m, from the Hindustani language), an Indian fruit with a similar size and shape Gulab (good ole Wiki!)


If you’ve made gulab jamuns before, you will know that they are a little difficult to perfect. The traditional way of making these involves a mixture of khoya and all purpose flour mixed with a little soda. However ,using this method at times can make the jamuns a lil tough and dry. The humidity, texture of the khoya and how well you knead the dough make it so.
But with this recipe, you can make these in a breeze.100_5568
You don’t need to adhere to any so called rules before making these!  How cool is that?

Well, I got this recipe from a social web sharing cookbook application called Sweet N Spicy.


For the jamuns:

  • 1 cup milk powder
  • ½ cup all purpose flour
  • 1/2 tsp baking soda
  • 3 tbsp ghee
  • 2 tsp cream
  • Oil or ghee for deep frying.

For the sugar syrup:

  • 2 cups sugar
  • 2 cups water
  • 2-3 cardamom pods crushed and ground to a fine powder or a pinch of cardamom powder.
  • 1 – 2 drops rose essence


To make the gulab jamuns in a big bowl mix the milk powder, flour and baking soda.
Now add the ghee and cream and keep kneading till the dough is slightly moist and soft. You can add more cream if the dough is not coming together.
Cover the dough with a damp cloth and set it aside for around 10 minutes.100_5543
While the dough is resting we can prepare the sugar syrup.

How to make the sugar syrup:
Add the sugar, water, cardamom powder and rose essence in a pan. 100_5548Mix well on medium heat until it begins to boil. Let it boil for around 5-6 minutes. Switch off the gas.
After the 10 minute rest, add some oil to your palms and divide the dough into equal portions. Roll them into smooth balls . 100_5550
Heat the oil on medium heat. Once hot, test it by adding a gulab jamun to it. If it is the right temperature it will rise to the top in about 20 seconds.
Fry the gulab jamuns for 5 minutes or until golden brown ensuring that they cook evenly.100_5554
Drain the excess oil on a napkin.
Set aside.
Allow the gulab jamuns to cool for a few minutes before adding them to the sugar syrup. Let them sit in the syrup for about 20 minutes before serving.
Here, have a bite!

Here, have a bite!

Black Forest Cake


What’s your favorite cake?
I simply love the pure chocolate cake, its bitterness provides me with a wonderful comfort. (That’s the reason you would always find me hunting for chocolate that has a lot of cocoa content. I mean a lot!)

But that’s not stopped me from making another BFC today. I already have a BFC recipe which is amazing on its own. But I tried playing around with the ingredients, how wrong can you get with the simplest cake eh? (and by playing around i mean looking at a handwritten recipe that I got from somewhere I don’t remember!)


Verdict? This cake is amazing. On its own I mean. Pure cocoa bliss in the  cherry-rum syrup soaked base that is slathered with fluffy cream whipped to peaks that stand to perfection and garnished with tart cherries with some dark chocolate even more!

If I gave you two BFC’s one store bought and the other my home baked, I’d bet you’d never even touch the store bought!!

Now hop along, make some.

This recipe yields a 9″ square 6″ round cake which is split into 2 (or 3!) parts100_5497


  • For the cake:
  • 240 grams all-purpose flour
  • 300 grams granulated sugar that is the ground to a powder (Adjust according to preference)
  • 85 grams good quality cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • a pinch of salt
  • 220 ml milk
  • 100 ml  oil
  • 2 egg
  • 2 tsp pure vanilla extract
  • 120 ml  hot water mixed with 2 tbsp coffee powder
  • For the filling
  •  2 1/2 cup/500 ml Whipping cream (I used Tropolite)
  • 400 grams tinned cherries soaked in its syrup mixed with 1-2 tbsp Rum /Kahlua or 2 drops of non-alcoholic Rum Essence.


For the cake:

Sift the flour, cocoa powder, baking soda, baking powder, salt together. 100_5460

Beat the egg lightly with the vanilla extract in another bowl.


Can you see how thick this is? That’s without the addition of the coffee mixture

Make a well in the sifted  mixture bowl and add the milk and oil. Stir well. The mixture will be very thick and will not come together. No worries. .Slowly add in the egg. Mix well. In goes the hot coffee mixture. Mix until barely combined. Now have a go at the batter!100_5468

Sugar right? yes? Go ahead. Pour this onto a greased and floured 9″ square pan (or use three pans, but seriously do you own that big an oven? I’m J!) and bake at a preheated oven for 25-30 minutes. Do not over-bake!

For the filling:

While the cake is baking, go have some rest or just whip up the cream to stiff peaks. Since the one I use is already sweetened I do not add any sugar. However if you are using heavy cream, you need to add 6 tbsp of powdered sugar and whip it on a bowl of ice.

Take half of the cherries (your reserving some for decoration!) , de-seed and chop them into little pieces. Add a tbsp or two of powdered sugar to the cherry syrup(We are getting rid of the tartness).Next you could add in a tbsp of rum, but if your’e a no-go to alcohol, just use 2-3 drops of non-alcoholic rum essence. Does the job *wink wink* 😉


Once the cake is done, let it cool. Invert and split it into two parts. If your feeling a little gutsy, make it three.

Pour the syrup generously over the cake. Not too much. Don’t be stingy though! We want it to be barely wet, not soaking 🙂100_5490

If you’ve made 3 layers, you may need 50-80 ml more of the cream.  On a cake board, place one layer of the cake. Spread 1/3rd of the cream onto the cake. Even it out. But make sure to leave at least half an inch of space at the side. Why you ask?

That’s because when you top it with the other cake layer, the whipped cream will ooze out and fall onto the sides! Now we DO NOT want that!! Top with a little of the chopped cherries. Repeat with remaining layers. Frost with whipped cream and chocolate curls.100_5494

Since I had 2 layers, I used half of the whipped cream on the base , added the cherries, and topped with the second layer of a cake. Poured whipped cream on top, and didn’t frost the sides, but that was just my preference. you can decorate it however you want!

Look how moist that is!
(Ignore the tilt!!)

(Update : The handwritten recipe seems to be exactly from here .

I made this cake again, and doubled the recipe. Changing the ingredients for the doubled amount as the doubled version yields two 9″ cakes of 1 inch height each. )

McVitie’s Digestive Biscuits

Whenever I get a lil too healthy for comfort, I turn towards “Diet” biscuits. Sugar free, oil free, no cholesterol, you name it and I’ve had it! My personal favorite is the McVitie’s Digestive and after guzzling down one too many, I thought about making my own.

Though not exactly like the original, they surely make the cut of being the almost-replica. I haven’t bought another McVities since I found this recipe. You can find the original recipe here . I omitted adding the Crisco,cream of tartar,half-n-half singles due to non-availability and used margarine in place of butter.

Next time, I’d probably add a little lesser sugar as I personally found them to be on the sweeter side. The cookies taste better with time, so make sure to store em in an air-tight container.



  • 3/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup wheat bran
  • 4 tablespoons butter (can sub with margarine)
  • 5 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 4 tbsp milk


In a large bowl, mix together the flours, bran, baking powder, baking soda, sugar with the pastry blender or a fork.

Mix in the margarine. The mixture at this point should resemble coarse breadcrumbs. 100_5232

Mix the vanilla in the milk and add to the mix. Mix with pastry blender or fork until it is a really soft dough. Refrigerate for a few minutes to make it easier to work with.

Roll out dough between wax paper to a thickness of 1/8th inch and cut into rounds with cookie cutter about 2 inches in diameter  .100_5247

Transfer to baking sheet and prick all over with a fork100_5250

Bake in a preheated oven at 176 C for 10-15 minutes or until done.100_5255

Cool on a wire rack and transfer to an airtight container,

Here, have a bite!

Here, have a bite!



My lil brother gifted me a few cookbooks recently. Well they aren’t really cookbooks, but two huge files that have hundreds of various delicacies in them. He cut out recipes from numerous sources and sheepishly handed me his prized blue file, wanting me to make those recipes that caught his fancy.

One particular recipe that I was intrigued by was mousakás / Moussaka. A traditional Greek dish made with aubergines, beef,tomatoes, béchamel sauce, and lots of cheese. Kinda like a lasagna. But without the pasta. The aubergine replaces the pasta sheets in Moussaka.Its a perfect dinner dish, highly filling and uses cheap, readily available ingredients and is amazingly easy to prepare
This recipe comes straight from the kitchens of Views Restaurant, Le Meridien Al Aqah, Fujairah.
I halved the given recipe and made my own béchamel sauce and used fresh tomatoes in place if tomato paste.

However you can use readily available white sauce (Not in India), and tomato paste if you want. Since i halved the recipe, I’m putting down the original measurements.

It doesn’t matter if  you’ve ever had Moussaka  before or not, this is one recipe that will not disappoint 🙂


For the Moussaka you’ll need:

  • 800 grams large aubergines sliced into 1.5 cm thick slices
  • 3 tablespoon Olive oil
  • 200 grams onion chopped
  • 5-6 cloves of garlic crushed
  • 500 grams of minced lamb/beef
  • 125 grams tomato paste or 4-5 freshly chopped tomatoes
  • 1/2 teaspoon cumin
  • 35 grams fresh parsley (I skipped adding this, but highly recommended)
  • salt to taste
  • 1 teaspoon of dried thyme 
  • 1 teaspoon dried oregano
  • 20-30 grams multigrain/plain bread crumbs
  • dash of Cinnamon
  • dash of Nutmeg
  • 1 cup of grated cheese preferably Parmesan but I used Mozzarella that’s easily available around here

 For the Béchamel sauce:

  • 100 grams of butter
  • 1/3 cup of flour
  • 2 ½ cups of milk
  • Nutmeg
  • 1 bay leaf
  • Salt and pepper


  • First cut the aubergines into 1.5 cm thick slices and generously rub these slices with salt. Doing this ensures that most of the natural bitterness found in aubergines has gotten away. Put some heavy weight on this so that the excess water from the aubergines has drained. Let it rest like this for around 30 minutes while you make the rest.
  • While it is draining, we can start preparing the Moussaka filling.
  • First add some oil onto a pan and add the onions and garlic cloves. Mix till transparent.100_5185
  • Add in the minced beef and let it brown. Once browned, add in the tomato paste, nutmeg, cinnamon, cumin , salt and 5 grams of parsley. Cook for around 5- 10 minutes.100_5191
  • However since I used fresh tomatoes, I had to cook this for almost 20 minutes for the tomatoes to get really mushy.Set aside.

For the Béchamel sauce:

  • In a small saucepan melt 100 grams of butter.
  • Add 1/3 cup of flour to the melted butter and mix thoroughly to form  a “roux”. This is just a flour and butter paste. its easier if you use a hand whisk, but if you don’t have one of these a wooden spoon is perfectly adequate.
  • Allow your roux to cook for two minutes then turn off the heat.100_5178
  • In another saucepan add a bay leaf and a sprinkle of nutmeg to 2 ½ cups of milk and bring to a simmer for a couple of minutes.100_5179
  • Add your roux to the milk. When you do this, you want to prevent any lumps forming, so keep the heat low and whisk constantly until the roux is thoroughly blended into the milk.
  • Simmer for a further 5 minutes stirring constantly.
  • Add in the salt and pepper.
  • Remove the bay leaf and take the white sauce off the heat.100_5184

Next, rinse the eggplants under cold water and pat dry with a towel. Ideally  use a reasonable amount of pressure – to remove even more moisture.

In a non stick pan, pour some olive oil and fry the eggplant slices in olive oil until they are just starting to brown. No further.

Alternatively, you could drizzle some olive oil on the aubergines and bake them in a preheated oven at 180 C for around 8 minutes.


  • Use a oven proof dish and line with foil (Optional, but recommended). Sprinkle breadcrumbs generously all over . arrange aubergine slices in an even layer on top.100_5198
  • Sprinkle with oregano. top with minced beef. 100_5199
  • Pour over sauce. Garnish with Parmesan and remaining parsley .100_5201

Another way of layering them would be:

  • A layer of eggplant slices
  • A layer of lamb/tomato mix
  • A layer of eggplant slices
  • A layer of lamb/tomato mix
  • A layer of eggplant slices
  • A layer of white sauce
  • Cheese100_5202

I did both of them and prefer a single layer of each. Multiple layers make it harder for me to serve.

Bake in a preheated oven at 200 C for 25 minutes and reduce the temperature to 180 C for the next 5-10 minutes.

Serve warm.

Here, have a bite!

Here, have a bite!

Eggless Butter Scotch Ice-cream


The weather has been amazing this past week in Bombay with surprise showers mid-September! I mean, isn’t that amazing? Well all I wanted to do was sit at my veranda and watch it pour all day 🙂 After doing it for like 10 minutes I got insanely bored and felt the incurable itch to cook something for my ever-dessert hungry family. I had recently brought these amazing butterscotch chips and knew I wanted to use them . Only them. Ice-cream it was. Having made butterscotch ice-cream before I chose the treaded path. But this time I decided to use only milk and no cream.

The result? An ice-cream that was definitely delicious but had a tad more icicles than I would prefer.

Next time, I’ll use half cream and half milk to have that creamy ice-cream I love.

Since I do not have an ice-cream maker,I churn the ice-cream at 2-3 hour intervals almost 5-6 times to get the creamy texture. But if your fine with the icicles, then you can skip this step 🙂



  • 500 ml milk
  • 1/4 cup condensed milk
  • 1/2 cup powdered milk
  • 3 tbsp cornflour mixed with 2 tbsp cold milk
  • 1/4 cup powdered sugar (Adjust according to taste)
  • 100 grams butterscotch chips
  • Few drops of Butterscotch essence


  • Crush the Butterscotch chips with a rolling-pin so that they are into tiny little pieces but not completely crushed and powdered. Melt half of these chips on a double boiler. Butterscotch chips melt differently than chocolate and take more time. I add around 3-4 tbsp of cold milk to it and occasionally stir for it to melt.
  • Meanwhile, mix the powdered milk and condensed milk well and in a deep bottomed vessel bring the 500 ml milk, powdered sugar , and the condensed milk+powdered milk mixture to a boil. Slowly add in the cornflour paste and keep stirring well.
  • Keep heat on medium low and let it form a custard while continuously stirring to ensure no milk sticks to the bottom of the pan.
  • Once the mixture is thick and forms a custard (by custard I mean when the mixture coats the back of a spoon and when you draw a line with your finger onto the spoon, the mixture on the spoon will separate easily )
  • Remove from heat and let it cool a bit. Add in the essence.
  • Pour onto a deep container and let it freeze well.


After around 2 hours, churn this mixture well. Keep repeating this churning process around 4-5 times, until the ice-cream is creamy. Once you feel that “Hey, this is probably the last time i’m churning, add in the rest of the butterscotch chips and freeze for the last time. (Yayee!)


Scoop and serve!

Enjoy 🙂

Here,have a bite!

Here,have a bite!


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