BASIC ICE CREAM BASE
INGREDIENTS
Milk (room temp)
|
½ liter
|
Cornflour
|
1 ½ tbsp (leveled)
|
G.M.S. pdr
|
1 ½ tbsp (leveled)
|
C.M.C. pdr
|
⅛ tsp (leveled)
|
Sugar
|
8 tbsp (leveled)
|
Fresh cream
|
½ cup
|
Vanilla essence
|
½ tsp
|
METHOD:
1.
Set the fridge at the coldest 1 hour before you
make the base. Also keep the container in which you will pour the ice cream
base to chill.
2.
From the milk remove out ½ cup. In the ½ cup
milk add in the cornflour, sugar, G.M.S. pdr, C.M.C. pdr and dissolve all to
make it lump free. The G.M.S. pdr is used to get thickness and it emulsifies the mix and gives it body. The C.M.C. pdr is used to give stability to the emulsified mix.
3.
Now add this to the milk and put the milk up to
boil.
4.
Keep on stirring around with a spoon from the
time it is put up on the flame or it will not be smooth and creamy and become
lumpy instead because of uneven heating.
5.
Boil it for 3 – 4 min. remove and allow to cool,
again keep on stirring till it cools to prevent formation of skin on top.
6.
Pour it into an air tight container with a
fitting lid. Also cover the container with a plastic sheet before putting the
lid on. This makes it completely airtight.
7.
Freeze the mix for 5 – 6 hours till it almost
sets.
8.
Remove it, cut it in chunks, add the cream and
vanilla essence and beat the mix till it becomes light and increases in volume.
9.
Pour it back into the container and again freeze
chill for 5 – 6 hours till set.
10.
This is your ice cream base which you can use to
make various other flavoured ice creams.
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