<h2>Toblerone-chocolate ice cream</h2>
Preparation time: Around 30 to 40 minutes Freezing time: 24 hours Yield: 20 scoops
Ingredients 475 ml fresh cream (35 per cent) 325 ml condensed milk 280 gm dark chocolate 50 gm Toblerone
<img title="Santosh Rawat, pastry chef, JW Marriott Mumbai Sahar" src="https://images.mid-day.com/images/2020/apr/Inside-scoop-b.jpg" alt="Santosh Rawat, pastry chef, JW Marriott Mumbai Sahar" /> Santosh Rawat, pastry chef, JW Marriott Mumbai Sahar
Method Melt the dark chocolate. Mix the cream and condensed milk, and whip it until it doubles in volume. Add the melted chocolate to the above mixture and whip until the whole thing thickens. Do this preferably over a bowl of ice. Chop the Toblerone bar, and add it to the mixture. Spread the batter evenly in a container and freeze for&nbsp;24 hours.
<h2>Aniseed ice cream</h2>
<img title="Aniseed ice cream" src="https://images.mid-day.com/images/2020/apr/Inside-scoop-c.jpg" alt="Aniseed ice cream" />
Preparation time: Around 30 to 40 minutes Freezing time: 24 hours Yield: 4 scoops
Ingredients 120 gm milk 15 gm aniseed 45 gm full fat cream 20 gm sugar 2 gm ice cream stabiliser
Method Combine 30 per cent of the sugar with stabiliser. If you don't have stabiliser, take 10 gm corn starch and dilute it with milk. In a saucepan, combine the 120 gm milk, fennel, sugar and bring to a boil. Take it off the heat. Add the sugar and stabiliser mix to this and stir well. Let the mix rest for 24 hours in the refrigerator. After that, take it out once every 30 minutes or an hour and stir it with a spoon, and put it in the freezer. Do this three to four times.
<h2>Breakfast ice cream with banana and coffee</h2>
<img title="Breakfast ice cream with banana and coffee" src="https://images.mid-day.com/images/2020/apr/Inside-scoop-d.jpg" alt="Breakfast ice cream with banana and coffee" />
Preparation time: 15 to 20 minutes Freezing time: 6 to 8 hours Yield: 4 to 6 scoops
Ingredients 2 egg yolks 150 ml cream (full fat) 150 ml milk (full fat) 3 bananas (pur&eacute;e) 1 tsp coffee 1 tsp vanilla extract 1/4 cup sugar
Method Heat the milk with the cream, half the sugar and coffee till it is warm. Beat the rest of the sugar and yolks till it's light in colour. Add this to the warm milk-cream mixture and let it cook till it thickens. Ensure it doesn't curdle. Once it's done, keep it aside to cool. Whisk in the banana pur&eacute;e and set in an airtight plastic container in the freezer. You may whisk it from time to time to reduce the formation of ice particles. It should set in about six to eight hours.
<img title="Monaz Irani" src="https://images.mid-day.com/images/2020/apr/Inside-scoop-e.jpg" alt="Monaz Irani" />
Monaz Irani, founder-chef, Plate &amp; Pint
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Summer's here and since you can't step out for your favourite ice cream, whip some up at home

Inside scoop

Toblerone-chocolate ice cream

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