1. carrot ice cream
   Ingredients:
   200 gm - carrots½ liter - milk¼ cup - cashew nut powder2 tbsp - ragi malt1 tsp, optional - milk masala1/2 cup or to taste - sugar1 cup - thick fresh cream
   Method:
   Peel and grate the carrots. Cook them till soft in 1 cup of milk. Cool and blend in a mixer.
   Boil the remaining milk. Add cashew powder and sugar. Simmer for 2-3 minutes. Add ragi malt and milk masala. Add to carrot mixture.(add gelatin if using)
   Chill in the refrigerator over night. Next day, beat the mixture till frothy. Place in a flat aluminium container in the freezer. When ½ frozen, beat till fluffy and return to freezer. Freeze till firm. During this time, stir with fork a couple of times. When frozen, transfer to a freezer container with lid and store in the freezer. If frozen too hard, soften in refrigerator before serving.
   Serves: 6-8
2. mango ice cream
   Ingredients:
   2 cup - full cream milk1 tbsp - corn flour2 cup - mango pulp½ cup - condensed milk1 cup - thick fresh cream2 tbsp or to taste - sugar
   Method:
   Mix corn flour with ½ cup milk and heat the remaining milk. When it begins to boil, add the corn flour mixture and simmer for 2-3 minutes. Cool and add condensed milk and mango pulp and sugar. Chill and add cream.
   Pour in shallow aluminium dish and freeze till half set.
   Beat the half set mixture till fluffy and add tender coconut pieces. Return to freezer and freeze until firm.
   Variations: Use other fruit pulps like custard apple, Chikko, or stewed and blended strawberries, plums, peaches etc.
   Serves: 4-6
3. coffe walnut ice cream
   Ingredients:
   2, separated. - eggs2-3 tbsp - sugar1 tbsp - instant coffee powder½ cup - full cream milk½ cup - icing sugar1 ½ cup - thick fresh cream1/3 cup - chopped walnuts
   Method:
   Beat egg yolks with sugar till thick and Pale. Dissolve coffee powder in hot milk and pour over the yolks, beating all the time. Cool and chill the mixture.
   Beat egg whites stiffly. Fold in the icing sugar.
   Whip the cream over a bowl of ice and fold into yolks mixture. Fold in the egg whites. Place in freezer. When ½ set, beat till fluffy. Fold in the walnut pieces and freeze till firm.
   Serves: 4-6