so here we go...
Pls keep in mind - all utensils, mixer, blender should be dry, to avoid forming of ice-flakes
Ingredients:
- Full Cream Milk - 0.5 L
- Sugar - 3.5 tablespoon
- Milk Powder - 3 tablespoon
- Corn Flour - 1 tablespoon
- GMS Powder - 1.5 tablespoon
- CMC Powder - 3 pinch
- Almond - 20 - 25 kernels
Method:
- In Small bowl, take out some milk and boil the remaining milk in a deep vessel (when later on mixture will be added, milk keep rising up).
- Now add Sugar, Milk Powder, Corn Flour, GMS and CMC in small bowl with the milk. It will turn into fine paste, make sure that no lumbs are formed.
- Mix this paste to the boiling milk and keep stirring it for about 10-15mins on low flame.
- Turn of the flame and let it cool down completely.
- Once cooled. Transfer it into air tight container, cover it with cling paper and freeze it for 3-4 hours.
- After, 3-4 hours, take out the container from freezer and churn it.
- Grind the almonds separately and add it to the churned mixture.
- Again blend the mixture, so that almonds are mixed well in ice-cream mixture.
- Wrap the container again with cling paper and freeze it again for another 8 hours. Let the ice-cream set.
Your ice-cream is all ready to rock among the others !
Latika
- GMS(Glycerol monostearate) is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent. It is responsible for giving ice cream and whipped cream its smooth texture.
- Carboxymethyl cellulose (CMC) is used for stabilising the ice-cream.
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