Ingredients
Method
- Take 100ml of milk first without boiling from half litre and add all dry ingredients gms powder then cmc and finally milk powder mix and beat without lumps.Boil rest of the milk with sugar till it dissolves and let it boil.Now add the beaten up mix to this and stir in low flame after 2 minutes add the corn flour slurry mix well.Its will thicken and coat the spoon.Now switch off the flame filter the content once then add vanilla essence when completely cool add the fresh cream and beat well with a beater and pour in suitable airtight container and freeze for at least 8 hours.In-between freezing take out and beat for 3-4 times like this and freeze.Take out scoop and enjoy.
Notes
Always keep the ice cream in the freezer to set for at least 6-8 hours.
In-between beating the ice cream make the ice cream soft and smooth.
While freezing you can cover with a cling film to prevent crystals formation.
Add the fresh cream only after cooling.
Don’t add gms or cmc powder to hot milk it will form lumps always add it to cold milk and mix.
In-between beating the ice cream make the ice cream soft and smooth.
While freezing you can cover with a cling film to prevent crystals formation.
Add the fresh cream only after cooling.
Don’t add gms or cmc powder to hot milk it will form lumps always add it to cold milk and mix.