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Tuesday, April 24, 2012

Beat the heat

Vanilla Ice cream recipe


• 6 cups cold 2% milk, divided

• 2 cups sugar

• 4 eggs, lightly beaten

• 1 teaspoon vanilla extract

• 2 packages (3.4 ounces each) instant vanilla pudding mix

• 1 carton (8 ounces) frozen whipped topping, thawed


-In a large saucepan, heat 21/2 cups milk to 175 degree; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly, cook and stir over low heat until mixture reaches at leas 160 degree and coasts the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes, stir in vanilla.

-Place remaining milk in a large bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

-Fill cylinder of ice cream freezer two thirds full; freeze according to the manufacturer’s directions, refrigerate remaining mixture until ready to freeze. Transfer to a ftezer container; freeze for 2-4 hour before serving.

Lemon Lassi


3 cups natural yogurt

1 teaspoons sugar

3 Ice Cubes

4 Tablespoons lemon juice

Zest of 1 whole lemon (unwaxed)

1 cup cold water

4 slices lemon (optional)


Dissolve the sugar in a little hot water. Crush the ice cubes in a blender. Add the rest of the ingredients except the lemon slices and blend further, pour into glasses and garnish with a slice of lemon, then serve.

Serves: 4

Papaya and Banana Smoothie


Papaya - 1

Juice of 1 Lime

Large Banana - 1

Freshly Squeezed Orange Juice - 350 ml

Ground Ginger - 1/4 tsp


1. Halve the papaya and scoop out and discard the grey black seeds.

2. Scoop out the flesh and chop coarsely, then toss with the lime juice.

3. Peel and slice the banana.

4. Put the papaya, banana, orange juice and ginger in a blender and process until thoroughly combined.

5. Pour into chilled glasses and serve.

Grape mock tail


3 cups black grapes (preferably seedless)

1/2 cup sugar

salt to taste

pepper to taste

4 glasses chilled water


Clean and boil grapes in a cup of water.

Simmer for 2 minutes after boiling point is reached.

Cool to room temperature.

Add sugar and blend in mixer till smooth.

Strain to remove skins, seeds etc.

Add chilled water to the pulp.

Add salt and pepper .

Beat with an electric beater till frothy.

Serve in tall glasses.

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