Slideshow 1

Vanilla Ice

Makes about 1 quart

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 moist, plump vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract
  • 6 large egg yolks
  • 3/4 cup sugar
  • Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover, and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.
  • Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one-third of the hot liquid. (This will temper, or warm, the eggs so they won’t curdle.)
  • Whisking all the while, slowly pour in the remaining liquid.
  • Pour the custard back into the pan, and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach 170 to 180 degrees F.
  • Immediately remove the pan from the heat, and strain the custard into a 2-quart measuring cup or clean heatproof bowl.
  • Discard the vanilla pod, or if you are using vanilla extract, stir it in now.
  • Refrigerate the custard until chilled before churning it into the ice cream.
  • Scrape the chilled custard in the bowl of an ice cream maker, and churn according to the manufacturer’s instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.



Seviya Kheer Recipe


  • 2 cups Badam
  • 1cup Seviya (Vermicelli) broken into 4 cm bits
  • 5 cups milk
  • 1/2 cup sugar
  • 1/4 cup unsalted blanched pistachio, silvered
  • 1/3 cup almonds (sliced)
  • Silver or gold papper (varak)
  • 1/2 tablespoon rose water

How to make Seviya Kheer

  1. Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly.
  2. Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.
  3. Cook for about 20 minutes or until the milk is slightly thickened.
  4. Cool to room temperature, add rose water and chill thoroughly.
  5. Stir well and serve the vermicelli pudding in individual bowls with a piece of silver or gold paper (varak).


Turkish Sutlac



  • 750 ml milk
  • Enough water to cook rice in
  • 1/3 waterglass rice
  • 5 tbls sugar (and if you wish some vanilla)
  • 6 tbls corn starch
  • cinnamon


  1. Wash rice and put it in a pan with the water. Cook rice until tender. Remove excess water.
  2. And pour and just before the water is gone, pour in 4 glasses of milk. stir until it comes to a boil and then add the sugar. take the remaining half a glass of milk and stir it together with the corn starch until it's dissolved. keep boiling until it thickens. turn off the heat, and add the vanilla. Put it into individual bowls and chill in the fridge until ready to be served.