Home Made Ice-cream
You get a variety of flavors in the store but home-made ice-cream has its own yummy taste .Homemade ice cream is great for parties, gifts to friends, or just as a tasty desert for everyone.. This is because commercial ice cream uses lots of artificial ingredients and preservatives, while homemade ice cream only uses fresh ingredients. Homemade ice-cream is very easy to make and only requires 5 or 6 ingredients. It might be that much easy to prepare at home.
I always prepare ice creams at home. Yesterday I prepared vanilla ice-cream . The matching up of ingredients to create this flavor was very spontaneous, added with the smooth sweetness of the rose sorbets and chocolate ganache ..Each spoon brought a smile on my children face, and I believe that is one of the best feelings :).
Ingredients:
Vanilla Ice cream:
3 -cups(720ml) Milk
8-Tbsp Sugar
1 Tbsp -custard Powder
1/2 Tbsp- corn flour
11/2 Tbsp- G.M.S powder(Glycerol Mono Sterate)
1 Tsp-Stabilizer-C.M.C Powder(carboxymethylcellulose )
200g- Fresh Cream
Method:
1. Keep the Milk boiling.
2.Continue to simmer on high heat, stirring continuously till reduced to 2 cups.
3.Sieve corn flour and custard powder together
4.Add it to 1 cup warm milk and mix to a smooth paste.
5.Bring the remaining one cup milk to a boil.
6. Add sugar
7. Mix the 2 chemicals CMC and GMS with little milk in a cup.
8. Pour this into the boiling milk mixture.
9. Stir well and cook till thick, stirring constantly.
10. Remove Milk from heat.
11. Cool this mix and pour into an ice cream box. Increase temperature of freezer. Freeze the mix.
12.Once it becomes hard. Take it out and leave it outside for few minutes so that it can come out easily
13. Break it and churn a bit. Blend into a paste in a mixer
14. Add cold fresh cream into the paste and churn well. (Should not be watery, only pasty!)
15. Now add vanilla essence. Also mix few drops of food coloring.
16. Keep it in refrigerator in a closed container
17.After 1-2 hrs check if ice cream has crystals. If so, churn it again and beat it with an eggbeater or mixer for 1 minute.
18.Transfer the mixture to an airtight container and put in the freezer and increase the temperature till set.
The same procedure can be followed to make all other flavors of ice-cream as well. You can make it with banana/mango/ any fruit of your choice. Just reduce the amount of sugar depending on the sweetness of the fruit used.
Points to remember:
* The refrigerator must be defrosted before putting in the ice-cream mixture.
* 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 CM C is more, ice crystals will be formed in the ice-cream
* Do not add too much sugar to the ice-cream mixture. The ice-cream will not set well
* Lightness in an ice-cream is achieved with air which passes into it, as such the beating must be done toughly.
* When ice-cream is semi set,it should be beaten well so that it is light ,smooth and fluffy. Then add lightly beaten cream and return it to the freezer.
