MAKE VANILLA ICE CREAM .....

SERVING  1 MEDIUM BRICK

INGREDIENTS 

• 5 CUPS (1KG) FULL CREAM MILK
• 1 TBSP CORNFLOUR
• ITSP GELATIN E
• 3/4 CUP SUGAR
• 2TSP VANILLA ESSENCE
• 300 GMS CREAM- CHILLED
• 6 LEVELS TBSP POWDERED SUGAR

METHOD:-

1. MIX CORNFLOUR IN A LITTLE MILK AND KEEP ASIDE.
2. BOIL THE REST OF THE MILK FOR 25 MINUTES IN A HEAVY BOTTOMED PAN, ON MEDIUM FIRE
3. ADD SUGAR. ADD CORNFLOUR PASTE, STIRRING CONTINUOUSLY.
4. BOIL FOR 2 MINUTES TILL IT BECOME A THINK CUSTARD AND COATS THE SPOON.
5. REMOVE FROM FIRE
6. SOAK GELATIN E IN 2-3 TBSP WATER HEAT ON SLOW FIRE STIRRING CONTINUOUSLY TO DISSOLVE IT .
7. ADD GELATIN E SOLUTION TO THE LUKEWARM CUSTARD.
8. FREEZE CUSTARD FOR 5-6 HRS
9. CUT THE FROZEN CUSTARD INTO SMALL CUBES AND BEAT WELL TILL SMOOTH AND FLUFFY. DO NOT LET IT MELT WHILE  BEATING. 
10. KEEP IN THE FREEZER
11. BEAT CREAM WITH POWDERED SUGAR TILL SLIGHTLY THICK
12. POUR THE CREAM INTO THE BEATEN CUSTARD
13. ADD ESSENCE 
14. MIX WELL
15. FREEZE

NOTE:-- ICE CREAMS CAN BE MADE IN AN ICE CREAM CHURNER ALSO .

1.  FOLLOW THE METHOD TILL STEP NO7 TO PREPARE CUSTARD WITH GELATINE SOLOUTION.
2. PUR THE CUSTARD, POWDERED SUGAR, CREAM AND ESSENCE IN THE ICE CREAM CHURNER
3. CHURN TILL ICE CREAM IS READY

HOPE YOU LIKE THIS .. BUT ONE THING REMEMBER WE ARE PROVIDING THIS INFORMATION THROUGH SOME SOURCES .

SO PLEASE WHENEVER YOU MAKE  SO FIRST SEND US TO TASTE :-  :-)


ONLINE HEADLINE SPECIAL COOKING