- Mix GMS powder, CMC powder, cornflour and milk powder in 1/2 cup milk and prepare lumpfree mixture.
- In a heavy bottom vessel bring 500 ml milk to boil. Stir in between. Add sugar and stir it. When milk comes to boil add prepared above mixture and stir continuously at low flame. Milk will thickens after sometime. Switch off the flame. Cool down at room temperature. Stir in between.
- Then transfer into airtight container and put in freezer for 6-8 hours or overnight to set. Icecream base is ready. From this base you can make any flavored ice-cream. Even You can store this base for longer time in freezer.
- After 6-8 hours keep out from freezer. Rest for sometimes. Then transfer into big bowl or vessel. Cut into pieces with knife. Beat with electric beater first at low speed and then at high speed for 10-15 minutes. Mixture turns soft and fluffy and increases in volume (three times more).
- Now add cocoa powder, malai and vanilla essence. Beat again for 4-5 minutes.
- Transfer into airtight container. Sprinkle some chocolate chips over it if you want. Put again in freezer to set for 6-8 hours. Then enjoy delicious, chill chocolate icecream.
Most fav of the children
Chocolate Ice Cream
#myrecipe
By Shraddha Shah
Apr, 25th
706
Servings
4 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- 500 ml + 1/2 cup full fat milk
- 1 and 1/2 tablespoon GMS powder
- 1/4 teaspoon CMC powder
- 2 tablespoon milk powder
- 2 tablespoon cornflour
- 8-10 tablespoon sugar
- 1/4 cup cocoa powder
- 3/4 cup fresh malai
- 1 teaspoon vanilla essence
- Chocolate chips for garnish
Instructions
Notes/Tips
Add additional choco chip at the end
