Muesli Ice-Cream Recipe

Ingredients

• 1/2 cup crushed corn flakes
• 1/2 cup quick cooking oats
• 1/4 cup chopped mixed nuts (almonds, walnuts, cashews and pistachios)
• 1 tbsp melon seeds (charmagaz)
• 1/2 cup sugar
• 2 cups milk (whole Buffalo, 6.5% fat)
• 1 cup milk powder
• 1/2 cup fresh cream
• 5 tbsp powdered sugar
• 1 tsp vanilla essence

Steps

1. Combine all the ingredients in a deep bowl and whisk well till the sugar dissolves.
2. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
3. Remove the semi-set ice-cream from the freezer and transfer it in a mixer and blend till smooth.
4. Transfer the mixture back into the same aluminium shallow container, add the prepared muesli mixture and mix well.
5. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
6. Scoop and serve.
7. Combine the oats, nuts and melon seeds and dry roast on a medium flame for 2 minutes.
8. Transfer the mixture into a deep bowl and keep side to cool.
9. Add the cornflakes and mix well.
10. Heat the sugar in a broad non-stick pan and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
11. Switch off the flame, add the oats-cornflakes mixture and mix well.
12. Spread on to a greased thali and keep aside for 15 minutes.
13. Break into small pieces, put in a mortal pestle (khalbatta) and pound into smaller pieces. Store in an air-tight container and keep aside.