Cassata/Rainbow Ice Cream एक बेस से 4 आइस क्रीम Homemade Eggless Ice cream

For Vanilla Ice Cream

• In a bowl, add hung curd, milkmaid and mix it properly.
• Once curd, milkmaid gets mixed properly, add fresh cream and mix it well with the help of cut and fold method.
• Once again, add fresh cream and use the same cut and fold method to mix.
• Make four equal parts of the prepared vanilla ice cream mixture and transfer into each bowl.
• Keep it aside for further use.

For Kesar Ice Cream

• In a bowl, add prepared vanilla ice cream, saffron water and mix everything properly.
• And keep it aside for further use.

For Beetroot Ice Cream

• In a bowl, add prepared vanilla ice cream, boiled beetroot paste, tutti frutti and mix everything properly.
• And keep it aside for further use.

For Pista Ice Cream

• In a bowl, add prepared vanilla ice cream, pistachio paste, tutti frutti and mix everything properly.
• And keep it aside for further use.

For Coating

• In a tray, crumb any biscuits, add chopped almonds, pistachios and mix it well.
• Keep it aside for further use.

For Layering

• In an ice cream mold or small steel bowls, first put the beetroot ice cream mixture in the base of the mold.
• Now, pour the second layer of saffron ice cream mixture. Third, pistachio ice cream mixture.
• Top it with vanilla ice cream mixture and level it properly with the help of a rubber spatula.
• Freeze overnight or until set.
• Once ice cream sets properly, remove it from the deep freezer and rinse the mold with water.
• Demold the ice cream, and coat it well with biscuit crumbs on both sides.
• Cut the block into four parts and serve it on a serving plate.
• Garnish with milkmaid, whipped cream, candid cherry and mint sprig.
• Serve cold.