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Preparation Time : 720
Cook Time : 10
Total Time : 730
Milk 1/2 litre
Milk powder 2 tbsp
Corn flour 2 tbsp
GMS powder 1 1/2 tbsp
CMC powder 1/4 tsp
Sugar 6 tbsp
Ice-cream essence 1 tsp
Fresh guava pulp 2 1/2 cups
First make the base. For that heat the milk in a pan and before heating reserve 1 cup of milk from that 1/2 litre.
Now mix GMS, CMC, milk powder, corn flour, sugar in a bowl and add that 1 cup of milk to it. Mix until no lumps remaining.
When the milk come to a boil add the mixture to it and stir continuously. In 4 5 minutes the milk will thicken. Turn off the flame n let the mixture come to room temperature.
When the mixture is completely cool pour it into a aluminium box with a lid and freeze it for 5 to 6 hours. Your icecream base is ready. U can make any icecream using this base.
When the base is set completely take ice cubes in a big bowl and add some water to it. Now keep another bowl on the ice bowl so that the bottom of the upper bowl emerge into the ice water.
Now make cuts in the base and pour it into the upper bowl and start blending it using a icecream machine or a hand blender.
First blend in slow speed n increase the speed with time. It will take 15 minutes approx
Blend until the icecream becomes double in size and looks creamy and soft.
Now add the guava pulp and ice cream essence and blend for another 1 minute. Your icecream is ready
Now pour the icecream into a air tight container n add 3 to 4 drops of green food color and makes swirls using a screwer.
Freeze it for 5 6 hour or until set completely. Serve and enjoy!
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