Agricultural Term: Falsa

Definition: Falsa, scientifically known as Grewia asiatica, is a small fruit-bearing shrub native to South Asia. It belongs to the family Malvaceae and is widely cultivated for its juicy and tangy berries.

How to Make Falsa Ice Cream?

Introduction: Falsa ice cream is a delightful and refreshing treat that captures the unique flavor of this tropical fruit. The following steps will guide you through the process of making this delicious dessert.

Ingredients:

• 2 cups of fresh falsa berries
• 1 cup of sugar
• 2 cups of heavy cream
• 1 cup of milk
• 1 teaspoon of vanilla extract

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Instructions:

Start by washing the falsa berries thoroughly under running water to remove any dirt or impurities.

In a saucepan, combine the washed falsa berries and sugar. Cook over medium heat, stirring occasionally, until the berries release their juices and the sugar dissolves completely.

Remove the saucepan from heat and let the falsa mixture cool down to room temperature.

Once cooled, transfer the falsa mixture to a blender or food processor. Blend until smooth.

In a separate bowl, whisk together the heavy cream, milk, and vanilla extract until well combined.

Add the falsa mixture to the cream mixture and stir until fully incorporated.

Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick and creamy consistency.

Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.

Serve the falsa ice cream in bowls or cones, garnished with fresh falsa berries if desired.

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Enjoy the tangy and refreshing flavors of homemade falsa ice cream!

Note: Falsa ice cream can also be made without an ice cream maker. After step 7, transfer the mixture to a lidded container and freeze. Every 30 minutes, remove the container from the freezer and vigorously stir the mixture with a fork to break up any ice crystals. Repeat this process for about 3-4 hours or until the ice cream reaches the desired consistency.

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