I have written so much about the new Reliance Mart that has opened up at Pokhran II in Thane already. The latest addition is Kailash Parbat. The staff told me that this one was a branch of the Kailash Parbat at Colaba Post Office. For those of you who are not aware do visit KP and try out their chaats. I promise you will not stop with just a plate!
Select apricots that are soft but slightly firm, orange and smooth. The box had only one slightly unripe apricot but the rest were really good. I am not generous with sugar usually and my ice creams are not really as sweet as shop bought ones, but I made an exception this time, to suppress the tartness and Jr.H, who doubles as my conscience and my daughter, asserted that it is only now that ‘Mummy has learnt that desserts are meant to be sweet’! Despite the sugar there is a frozen mocktail like flavour:). P and I liked it very much but Jr.P did not. Jr.H claimed she did not not like but it turned out that she had the most servings;)! Frankly, I think this is a ‘grown up ice cream’, and a very tasty one at that!
Recipe: Fresh Apricot Ice Cream | Dairy | Lactose | Casein | Egg free | Vegan recipe
(A triumphant trial by Sunshinemom)
Apricots – 15 (stoned and washed well)
Water – 1/4 cup (to stew the apricots)
Sugar (powdered) – 3/4 to 1 cup approx.
A pinch of salt
Smooth cashew paste – 2tbsps.
Cashews – 5-8 Nos.
Stew the apricots in the water, salt and sugar till very soft. Grind into a soft pulp.
Blend with the cashew paste.
Pour into a tupperware of any other food safe plastic box/ice cream tray.
Break the cashews into little bits and roast without butter or oil (optional) till slightly browned. I did this in the m/w. Sprinkle evenly over the blended ice cream mixture and stir lightly.
Keep inside the freezer, and blend it three to four times in gaps of half an hour. Freeze for at least two hours after the last blending.