Ice Cream

• Cool the milk at room temperature
• Always turn the control in the refrigerator to the highest point, 1 hour before
• Ice-cream box should touch the base of ice compartment
• If corn-flour is more, ice-cream will be sticky.
• If CMC is more, ice crystals will be formed in the ice-cream.

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INGRADIENTS

1. Whole Milk - 1/2 lit
2. Corn flour - 3 1/2 tsp
3. GMS powder - 3 1/2 tsp
4. CMC powder - a pinch
5. Sugar - 15 tsp

METHOD

Take 1/2 lits of milk (need not be boiled) in a vessel, add all the above ingradients and mix well, so that no lumps are formed. Keep the milk on the gas, stir continuously till one boil comes. remove the vessel from gas and stir for one minute. Let it cool under a fan until it is completely cold. Put in the box and keep it in deep freezer for about 24 hours. When it becomes hard, the basic ice-cream is ready.
 

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INGRADIENTS

1. Basic Ice-Cream
2. Vanilla essence - 3/4 tsp (if basic ice-cream is fresh)
3. Other wise Vanilla essence - 1 tsp (if basic ice-cream is old)
4. Fresh malai - 1/2 cup

METHOD

Cut the basic ice-cream into small pieces, add all the above ingradients and blend well. Ice-cream mixture should be in semi-liquid form. Keep it in the box and freeze the mixture for minimum 6 hours or till set.

ICING (CHOCOLATE SAUCE)

1. Sugar - 1/2 cup
2. Water - 1/4 cup
3. Cocoa - 2 tbsp
4. Vanilla essence - 1/4 tsp

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INGRADIENTS

1. Basic Ice-Cream
2. Orange essence - 3/4 tsp
3. Orange color-3/4 tsp
4. Fresh malai - 1/2 cup
5. Plain tutti-frutti - 5 tbsp

METHOD

Cut the basic ice-cream into small pieces, add all the above ingradients and blend well. Ice-cream mixture should be in semi-liquid form. Then add tutti-frutti pieces and churn once. Keep it in the box and freeze the mixture for minimum 6 hours or till set.

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INGRADIENTS

1. Basic Ice-Cream
2. Strawberry essence - 3/4 tsp
3. Red color-1/4 tsp
4. Fresh malai - 1/2 cup

METHOD

Cut the basic ice-cream into small pieces, add all the above ingradients and blend well. Ice-cream mixture should be in semi-liquid form. Keep it in the box and freeze the mixture for minimum 6 hours or till set.

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INGRADIENTS

1. Basic Ice-Cream
2. Crushed Strawberries -1 cup
3. Sugar - 3 tbsp
4. Fresh malai - 1/2 cup

METHOD

Boil strawberries and sugar together and make a pulp. When it cools completely, add to the ice-cream when soft and fluffy (omit color & essance). Other methods are same.

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INGRADIENTS

1. Basic Ice-Cream
2. Lemon yellow color -1/4tsp
3. Kesar essance - 1/8 tsp
4. Saffron - a pinch soaked in 1/2 tsp milk
5. Pista pieces - 2 tbsp
6. Malai - 1/2 cup

METHOD

Add essance, color, malai in ice-cream and blend well. Then add saffron and pista pieces and churn well. Put it in a freezer.

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INGRADIENTS

1. Basic Ice-Cream
2. Lemon yellow color -1/4tsp
3. Mango essance - 1/4 tsp
4. Malai - 1/2 cup

METHOD

Add all ingradients and blend well. For fresh Mango ice-cream, take 1 cup mango pulp and 3 tbsp sugar. Boil together and make a pulp. Cool it and add it in the ice-cream when fluffy. Add essance, color and churn well. Put it in a freezer.

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INGRADIENTS

1. Basic Ice-Cream
2. Lemon yellow color -1/4tsp
3. Pineapple essance - 1/4 tsp
4. Malai - 1/2 cup

METHOD

Add all ingradients and blend well. Put it in a freezer.

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INGRADIENTS

1. Basic Ice-Cream
2. Lemon yellow color -1/4tsp
3. Butter Scotch essance - 3/4 tsp
4. Malai - 1/2 cup
5. Walnut - 1/2 cup

METHOD

For CIKKI- Fry walnuts in 1 tsp ghee. Heat 2 tbsp sugar in a pan, caramalise, add pieces of fried walnuts. After that spread it in a greased plate. When set break into pieces. Add calamelised walnuts when ice cream is soft and fluffy.

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INGRADIENTS

1. Basic Ice-Cream
2. Kaju -1/2 cup
3. Kismis - 1/4 tsp
4. Ice-cream essance - 1/4 tsp
5. Malai - 1/2 cup

METHOD

Soak kismis in little water for 1 hr and wipe dry with clean towel. Fry kaju in ghee. Add in icecream when soft and fluffy.

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