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Preparation Time : 40
Cook Time : 50
Total Time : 90
Milk 1/2 litre
milkmaid 250 gms
sweet corn 2 nos
custard piwder 1 1/2 tbsp
cornflour 1 1/2 tbsp
G.M.S powder 1 1/2 tbsp
stablizere 1/4 tsp
butter syrup or sauce 3 tbsp
chocolate sauce 3-4 tsp
Sweet corn icecream is actually a mexican desert .. It is creamy-textured and luscious, with a subtle corn taste.But here i have added the flavour of butterscotch and served with chocolate sauce.
Recipe for milkmaid Ings.3/4 cup milk powder3/4 cup icing sugar1/4 cup warm milk.
Mix all the 3 things and whisk for 3_4 mins.your milkmaid is ready.Believe me the taste is just as you get in market.
Method to make icecream.Firstly make milkmaid and keep aside.Now grate the corn andkeep aside.Now take 1 cup cold milk and mix aĺl the dry powder
Now take 1/2 ltr milk in a heavy bottom pan and boil.Once your milk starts boiling add the grated corn and keep stirring on low flame till you get a little thick consistency.
Off the flame .Now strain this corn milk .After straining again put the corn milk for boiling.
Now add the cold milk in which you have added the dry powder.keep stirring continuously to avoid burning Now add milkmaid.
let it boil for 3_4 mins.Off the flame and let it cool.Once cooled add the butterscotch syrup and mix well.
Pour the mixture in a airtight container and refrigerate it for 4_5 hours.Now unmould the icecream in a plate .Cut in to pieces .
Put it in a big vessel and whisk it nicely till you get a creamy texture and your icecream is double the quantity.
Put in a same airrtight container and freeze it again for 5_6 hours or till it sets.Serve chilled with chocolate sauce.
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