For Making Ice-cream first you have to get the base ready
There are 2 types of
bases.
Base-1 can be used for
all flavors of Ice-creams.
Base-2 is the base
only for chocolate ice-cream.
BASE-1 (Common for all
Ice-creams, except chocolate)
Ingredients:
Whole / Buffalo milk 1/2 (half) ltr
Corn Flour (level)
1 1/2(one &half) tbs
G.M.S powder (softner) 1 1/2
(one&half)tbs
Alliginate
(stabilizer) 1/8 tsp
Sugar
8 tbs
Method:
·
Step 1:
i.
Boil milk.
ii.
Cool it and keep it in
refrigerator for 10 to 12 hrs.
·
Step 2:
i.
Take a big cup and
fill half of it with milk from the above milk.
ii.
In that Add Corn flour
1 1/2 tbs
add GMS
pdr 1 1/2 tbs
& Alliginate 1/8 tsp.
iii.
Mix well.
·
Step 3:
i.
Keep the remaining
milk for boiling, when it is boiling add 8 tbs Sugar, then take a strainer and
pour mixture from step 2, (cup) into the boiling milk.
ii.
Continue stirring
slowly.
iii.
Take care that nothing
remains in the strainer.
iv.
Continue to stir, let
it boil, for 2 to 3 minutes on a slow flame till slightly thick consistency is
formed.
v.
Remove and cool it,
while cooling also continue stirring,
vi.
When it is completely cool,
to room temperature then pour it in an air tight plastic container. Cover with a
thin polythene sheet, then place the lid tightly.
vii.
The base is ready to
be frozen.
(Note that one hour before,
set the freezer temp to its coolest)
viii.
Place the base container
in the freezer, such that container's base is completely touching the base of
the freezer. Choose the vessel accordingly too.
ix.
After 10 to 12 hrs of
freezing the base will be ready.
x.
This can be used for
all flavors except chocolate.
BASE-2 (For Chocolate
Ice-cream)
Ingredients:
Whole / Buffalo milk 1/2 (half) ltr
Sugar 8 tbsp
G.M..S powder 1 tbsp
Vanilla custard powder 1/2 tbsp
Corn flour 1 tbsp
Cocoa powder 1 tbsp
Drinking chocolate 1 tbsp
Alleginate 1/8 tsp
Method:
·
Step 1:
i.
Boil milk.
ii.
Cool it and keep it in
refrigerator for 10 to 12 hrs.
·
Step 2:
i.
Take a big cup and
fill half of it with milk from the above milk.
ii.
In that add
G.M..S powder 1 tbsp
Vanilla custard powder 1/2 tbsp
Corn flour 1 tbsp
Cocoa powder 1 tbsp
Drinking chocolate 1 tbsp
Alleginate 1/8 tsp
iii.
Mix well.
·
Step 3:
xi.
Keep the remaining
milk for boiling, when it is boiling add 8 tbs Sugar, then take a strainer and
pour mixture from step 2, (cup) into the boiling milk.
xii.
Continue stirring
slowly.
xiii.
Take care that nothing
remains in the strainer.
xiv.
Continue to stir, let
it boil, for 2 to 3 minutes on a slow flame till slightly thick consistency is
formed.
xv.
Remove and cool it,
while cooling also continue stirring,
xvi.
When it is completely cool,
to room temperature then pour it in an air tight plastic container. Cover with a
thin polythene sheet, then place the lid tightly.
xvii.
The base is ready to
be frozen.
(Note that one hour before,
set the freezer temp to its coolest)
xviii.
Place the base container
in the freezer, such that container's base is completely touching the base of
the freezer. Choose the vessel accordingly too.
xix.
After 10 to 12 hrs of
freezing the base will be ready.
xx.
This base has to be
used to make chocolate ice-cream.
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