paal ice cream recipe /kuchi ice

Summers may see many variations and varieties of popsicles but not this one. It will surely dig your childhood memories for sure. I was just thinking of the summer days during my childhood period then suddenly my mind sparkled about the tasty chill moments of this pal ice-cream that is fully loaded with milky sweet goodness. I used to have even three at a time and the very thought of it forced me to try this pal ice cream. Nowadays  there are no traces of any paal ice cream vendors any where but don’t know

for sure. Pure goodness of milk with added scent of cardamom makes it a complete popsicle making it branded Indian type of summer treat. We call Paal ice-cream as kuchi ice or cone ice. I have used normal cows milk and used fresh cream for creaminess. You can very well use thick variety milk leaving the fresh cream. The ice cream should be in freezer for at least 6 hours to set completely. Its very simple to make but its a damn tasty recipe that you can have this summer.

More summer recipes:

panagam recipe /panakam (Summer drink)

ginger lemon squash recipe /summer special drink concentrate

maharashtrian matha recipe /indian summer drink

Mango yogurt smoothie/Special summer smoothie -marudhuskitchen

paal ice cream recipe /kuchi ice

INGREDIENTS:

Thick milk – 2 cups
Cornflour – 3/4 tbsp
Cardamom powder – 3/4 tsp
Fresh cream – 11/2 tbsp
Sugar – 1/4 cup /3 tbsp

METHOD:

1.Take a heavy bottomed vessel with milk to come to a rolling boil then keep the flame to medium high and keep on stirring then and there till it reduces to half.

2.To prepare the slurry take some from boiling milk add cornflower mix well and even add cardamom powder to this itself and mix.
3.When thick add this corn mix and stir without lumps and let it become even more thick.

4.The thickness should not be semisolid like but should coat the spoon thats it then add sugar and stir till dissolves.

5.Switch off the stove add cream and stir well cool down and when cool pour into suitable molds and freeze overnight or for 6-8 hours.
6.When set de-mold it and enjoy immediately.

paal ice cream recipe /kuchi ice

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Ingredients

  

• Milk - 2 cups/half litre
• Cornflour - 3/4 tbsp
• Cardamom powder - 3/4 tsp
• Fresh cream - 11/2 tbsp
• Sugar - 1/4 cup /3 tbsp

Instructions

 

• Take a heavy bottomed vessel with milk to come to a rolling boil then keep the flame to medium high and keep on stirring then and there till it reduces to half.

  To prepare the slurry take some from boiling milk add cornflower mix well and even add cardamom powder to this itself and mix.

  When thick add this corn mix and stir without lumps and let it become even more thick.

  The thickness should not be semisolid like but should coat the spoon thats it then add sugar and stir till dissolves

  Switch off the stove add cream and stir well cool down and when cool pour into suitable molds and freeze overnight or for 6-8 hours.

  When set demold it and enjoy immediately.
  

Notes

This type of ice cream will liquidize easily when taken out so after de-molding have it at once.
The thickness should not be semisolid like but should coat the spoon that's it.
I have used normal milk as I have used cream also but its our choice you can use thick creamy milk and skip fresh cream.