Beyond Rasam

Icecream Base

Dessert

Ingredients

  • Whole milk 1/2 litre
  • Milk powder 5 tbsp
  • Sugar 5 tbsp (Granules)
  • G M S 2 tbsp
  • C M C 2 tsp
  • Vanilla essence 1/2 tsp
  • Whipping Cream 250 gm (250ml)

ALL POWDERS ARE FINGERCUT

Procedure

  • Boil 1/2 ltr milk with 5 Tbsp sugar in a vessel.
  • When milk is lukewarm, from that, take 200ml in a separate bowl and firstly add milk powder and mix it lump free. Then add GMS & mix well. Then add CMC powder. Mix it and keep seperately
  • When the milk is boiling in that pan in the vessel, add this GMC,CMC,milk powder mixture into the boiling milk and let it simmer for about 5 mins.
  • Turn off the gas and remove it from the stove.
  • When it is still slightly hot, strain the contents in a metal seive and dissolve any lumps by constant mixing and set it in the freezer till it get hard (Rock hard). Preferably in a steel box so that cutting is easy. If you want 2 flavours, divide this mixture into 2 boxes.
  • For chocolate icecream, add 2 Tbsp unsweetened cocoa powder and 1/4 cup chocolate pieces (Compound chocolate ‘Morde’). If you are using normal chocolate like Cadburys, then sugar should be adjusted while mixing the batter initially.
  • Once set, remove and thaw for a while.
  • Cut it with knife into cubes before beating it with beater so that the process is easy
  • Add whipping cream and Vanilla essence and beat till it rises to about double.
  • Put in the freezer to set again.

NOTE :

  1. For Natural fruit icecream —- Turn off the gas and let it cool to room temp. and add the fruit pulp (1 cup) and set the icecream. Beat the icecream
  2. For Crushes —- add half quantity sugar in milk

Let it cool to room temp. While whipping add any flavour crush about 2-3 Tsp or more depending on taste.