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Cooking Time

Preparation Time : 40

Cook Time : 50

Total Time : 90


Serves 8

  • 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


  • 01

    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.

  • 02

    Recipe for milkmaid Ings.3/4 cup milk powder3/4 cup icing sugar1/4 cup warm milk.

  • 03

    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.

  • 04

    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

  • 05

    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.

  • 06

    Off the flame .Now strain this corn milk .After straining again put the corn milk for boiling.

  • 07

    Now add the cold milk in which you have added the dry powder.keep stirring continuously to avoid burning Now add milkmaid.

  • 08

    let it boil for 3_4 mins.Off the flame and let it cool.Once cooled add the butterscotch syrup and mix well.

  • 09

    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 .

  • 10

    Put it in a big vessel and whisk it nicely till you get a creamy texture and your icecream is double the quantity.

  • 11

    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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