2 Interesting Ways In Which You Can Enjoy Your Ice Creams

We are used to having ice creams with choco chips and sprinklers or maybe chocolate sauce, but there are other ways also in which you can enjoy your ice creams.

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New Delhi: It doesn't matter if we are youngsters or adults; the mere mention of ice cream instantly makes us happy. Ice cream is not only a delightful addition to any celebration, but it is also well-known for being a powerful mood enhancer. We are used to having ice creams with choco chips and sprinklers or maybe chocolate sauce, but there are other ways also in which you can enjoy your ice creams. Listed below are two interesting recipes that you can prepare at home and enjoy your scoop of ice cream in an interesting way.

Ice cream waffle sandwich:

Ingredients:

• 1 frozen waffle
• 1/2 tablespoon butter
• 1 scoop softened vanilla ice cream
• 1 tablespoon maple syrup

Preparation: 

• Toast the frozen waffle and immediately spread it with butter.
• Then cut the waffle in half. 
• Place a scoop of ice cream on one half of the waffle, and distribute it evenly.
• Drizzle the ice cream with maple syrup
• Then top the ice cream with the other half of the waffle and gently press to seal the sandwich.
• You can also add your favourite toppings that would go well with this.

Buttered Popcorn Ice Cream:

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 2 cups freshly popped butter-flavoured popcorn (see note)
• 6 egg yolks
• 3/4 cup sugar
• Salt to taste

Preparation:

• In a heavy-bottomed saucepan, bring milk and cream to a bare simmer.
• Remove from heat, stir in the popcorn, cover it, and let steep for 1 hour.
• In another heavy-bottomed saucepan, whisk together egg yolks and sugar until they are pale in colour and slightly thickened. Chill the mixture in a refrigerator until the dairy has finished steeping.
• Pour the dairy through a fine mesh strainer into a pot with the egg-sugar mixture, then whisk rapidly until very well combined. Press on strained popcorn with a spoon against the strainer to squeeze out all remaining dairy.
• Put a saucepan on medium heat and cook, stirring occasionally, until a custard forms on the back of a spoon but on swiping a finger across the back, it leaves a clean line.
• Add salt to taste in 1/4 teaspoon increments, and then strain the custard into an airtight container and chill overnight, or at least 6 hours.
• The next day, churn it according to the manufacturer's instructions. If caramel corn is being used, add them in the last few seconds of churning and continue it until well integrated.
• Transfer ice cream to a container and chill in the freezer for at least 3 to 4 hours before serving.