Almond Ice Cream

well, this is the first time I am posting any recipe, I love ice-creams, and keep trying all the new flavours being introduced in the market. So, i thought why not to make ice-cream at home. Sounds Great !! Haan !! Yes, it is.. 

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.