In summer, if your refrigerator is not well stocked with ice creams and ice lollies, you are missing out on a lot of fun. And if you are not having ice cream thinking of calories, here’s something that will make you indulge in the sweet treats minus the guilt trip. We can already see you smiling!
If you haven’t heard about vegetable ice creams, here’s a trend to pick up. It’s already popular across the globe. Nishesh Tripathi, executive chef, Radisson Blu Hinjawadi, says, “As humans, it’s our tendency to go that extra step and try new flavours, and vegetable ice creams do offer unique flavours.”
Recalling his time in Singapore he says that when he ate pumpkin and salted caramel ice cream there, he was amazed by the intensity of flavours because of which he believes that the trend of vegetable ice creams will be picked up here as well as they offer a whole lot of flavourful amalgamations. He adds that to some extent one can get better results on flavours as compared to cooking them because the way most Indian households cook most of the nutrients in the vegetables are lost.
Chef Bapi Pati of Rustom Battliwala Restaurant, Balewadi High Street, says that since vegetable ice cream is relatively easier to prepare a lot of homecooks will turn to this. He adds that this could be a hit with mothers who want their children to eat healthy and yet enjoy the goodness of ice cream because such flavours are a powerhouse combination of fruits and vegetables, “They have more micro-nutrients and fewer calories compared to average ice cream flavours, so they make for a healthier alternative.”
Both the chefs agree that eating ice cream in limited quantities is good for health taking into consideration that it is a good source of energy. Tripathi says, “Ice cream is a good source of minerals and vitamins like A, C, D and E as well thiamin, riboflavin, to name a few.” But most importantly, it keeps the child alive in you. Pati adds that since ice creams are rich in carbohydrates and also contain a lot of fat and proteins they make an energy-dense food.
Green Peas ice cream
- Eggs... 3
- Sugar... 100 gm
- Whole milk... 200 ml
- Liquid cream... 300 ml
- Peas.. .700 gm
- Mint.. .1/2 bunch
- Bring a saucepan of salted water to a boil; add the peas and cook for 8 minutes.
- Drain, and then put them immediately into ice water to stop the cooking and retain their bright green colour.
- Drain again, mash the peas in a blender, then put through a strainer to obtain a fine puree. Place in the refrigerator.
- Bring the milk and cream to a boil. Beat the eggs and sugar in a bowl until the mixture is foamy. Gradually add in the milk and cream, whisking constantly.
- Pour the mixture in a saucepan and cook over low heat for 10 minutes, stirring with a spatula in a figure eight pattern. The mixture must not come to a boil. Cool and refrigerate.
- When the cream is cold, add the peas puree and combine well.
- Put the mixture into an ice cream maker to freeze until it attains the consistency of ice cream.
(Recipe by Nishesh Tripathi, executive chef, Radisson Blu Hinjawadi)
Strawberry and beetroot popsicle
- Strawberries (fresh or frozen)... 1 ½ cups
- Beetroot (cooked and cooled). ..1/2 cup
- Apple juice. ..3/4 cup
- Lemon juice or balsamic vinegar.. .1tsp
- In a blender (preferably a high-speed blender), puree all ingredients until completely smooth.
- Pour into your favourite popsicle mould.
- Freeze 3-4 hours, or until completely firm.
(Recipe by chef Bapi Pati, Rustom Battliwala, Balewadi High Street)