Viennetta
by Tarla Dalal
20 Aug 2013
This recipe has been viewed 23877 times
This ice-cream is unusual because of its combination of coffee, cocoa, cinnamon and brandy. The texture as well as the flavour is something that your guests will remember…. And keep coming back for more.
Viennetta recipe - How to make Viennetta
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups milk
3/4 cup condensed milk
1/2 cup sugar
1/4 cup milk powder
2 tsp coffee powder
1 tbsp cocoa powder
1/2 tsp cinnamon (dalchini) powder
1 1/2 tbsp brandy
Method
- Main procedure
- Combine the milk, condensed milk, ¼ cup of sugar and milk powder in a pan and bring to a boil. Simmer till the sugar has dissolved. Cool completely.
- Combine the coffee powder, remaining ¼ cup of sugar, cocoa powder, cinnamon powder and brandy in a pan and simmer for 2 to 3 minutes.
- Add the coffee mixture to the milk mixture and mix well.
- Pour into shallow containers and freeze until slushy.
- Remove and churn the semi-set ice-cream in a blender so that the ice crystals break down and the mixture is thick and slushy.
- Cover and freeze again till set. Scoop and serve.
- This ice-cream has a slushy consistency because of the alcohol.
Nutrient values per serving
| Energy | 452 cal |
| Protein | 11.1 g |
| Carbohydrates | 64 g |
| Fiber | 0.4 g |
| Fat | 13.7 g |
| Cholesterol | 16 mg |
| Vitamin A | 364.6 mcg |
| Vitamin B1 | -0.5 mg |
| Vitamin B2 | -0.7 mg |
| Vitamin B3 | -0.8 mg |
| Vitamin C | 2.8 mg |
| Folic Acid | 12.7 mcg |
| Calcium | 448.5 mg |
| Iron | 0.5 mg |
| Magnesium | 25.2 mg |
| Phosphorus | 190.3 mg |
| Sodium | 95.5 mg |
| Potassium | 331.6 mg |
| Zinc | 0.6 mg |
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