I learnt this recipe from Mrs.Nahar's classes at pune.
Ingredients and method is quite easy for Ice cream.But some Instructions should be followed sincerely for the result to be good.
First I ll give the important Instructions which have to be followed.
1.Use milk which has high fat content and unboiled milk.
2.For boiling milk, use thick based nonstick pan or aluminium vessel,always boil it in high flame.
3.Milk powder should be of a good brand.
4.Before keeping Icecream for setting,remove all the items including ice trays from Freezer and set the freezer Indicator to Maximum.
5.Given proportion of Ingredients should be used perfectly.
6.Add essence ,colour,emulsion etc only after the icecream mixture cools down.Don't add it when it is hot.
7.After Icecream is completely set,Bring the Freezer indicator to normal position.
8.While blending Icecream mixture in a Mixer,air bubbles will be formed,remove all these bubbles with fingers,because these bubbles will lead to crystallization.
9.If possible use the measuring set which I had shown in Choco Tower Slices Recipe.
10.Use only Aluminium containers or plastic containers with lid for setting Icecream in Freezer.
11.If Icecream has to be served to guests ,prepare 2 days before otherwise,because of Electricity Board's Mischief I had to serve Semi Milk shake to our recent guests.
Milk 1 ltr
Butter 1 Tbsp
Cornflour 4 Tsp
Milk powder 1 cup
Stabilizer powder 1/2 Tsp
G.M.S Powder 1/2 Tsp
Ice cream Essence 1/8 Tsp (This is different from the essence like vanilla etc)
Fresh Cream 1/2 cup(100 gms)
Powdered sugar 2 Tbsp
Sugar 1 cup(200 gms) or less
In High flame,Boil the milk and stir till it completely boils.Take some milk out of it and keep aside and let it cool.
Mix Milk powder and Corn flour with the milk taken from 1 ltr Boiled milk and make a paste out of it without any lumps.
Add sugar and this paste in the milk in the main vessel .
Boil this mixture well and switch off the gas.
Stir the mixture often so that Malai or cream is not formed on milk surface.
Let the mixture cool down completely.
Mix,GMS powder and stabilizer powder in 2 tbsp of cold milk well and add to this cold mixture.
Never add GMS and stabilizer in Boiling Milk.
Add Icecream Essence,This gives the typical flavour of Icecream.
Now add the respective flavour or essence/emulsion in which Icecream has to be made.
Now Vanilla essence is added.
Beat this Mixture in Mixer well.Remove the bubbles.
Pour the mixture in Containers with lid and set it in freezer.
After some time ,when Icecream is set,Remove it from Freezer keep it out for some time,and again beat it in Mixer well.
Keep it in the Freezer for second setting.
Again,after some time,Take it out from freezer and keep aside.
Mix the Fresh cream and powdered sugar well.
If possible beat this cream mixture in a vessel kept over the Tray of ice cubes.(optional)
Now add this fresh cream to Icecream Mixture and again beat it in Mixer for third time.Take care to remove the bubbles after beating in Mixer.
(Now add dry fruits etc and mix well.)
Keep the mixture inside the Freezer for third setting.
After few hours ,Ice cream is ready to serve.
For Basic Vanilla Ice Cream
Add Vaniila essence.- 1 to 2 Tsp
For Nutty Vanilla Ice Cream
Roast required amount of Almonds,Walnuts,Cashew Nuts in a Microwave oven for 1 or 2 minutes separately and finely chop them and add these nuts to the mixture after beating it in Mixer for third time and before Third setting in Freezer.
For Chocolate Icecream
Instead of Vanilla Essence ,Mix 2 tsp cocoa powder+1/2 tsp instant coffee powder+1 to 2 tsps of Chocolate Essence before first beating in mixer.
Add choco chips after beating third time in mixer and before third setting in Freezer.