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| Ingredients : |
Serves:10
3 cups(720ml)milk,200g fresh cream,6tbsp(90g)granulated sugar,4 tbsp(60g)skimmed milk powder,50g pistachios(chopped),2 tbsp icing sugar(sieved),1 1/2 tbsp(20g)cornflour,1 tbsp(15ml) liquid glucose,1 tbsp(5g)GMS(Glycerine Mono Stearate),1/4 tsp(1ml) rose essence,a few drops of green colour,a pinch of soda bicarb.
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| Preparation : |
| Bring three cups milk to a boil.Continue to boil on high heat,stirring continuously,till reduced to 2 cups.Sieve the cornflour and milk powder together.Add it to 1 cup warm milk and mix to a smooth mixture.Bring the remaining 1 cup milk to a boil.Add the cornflour-milk powder mixture,liquid glucose and sugar.Cook on medium heat till thick,stirring continuously.Remove from heat,add rose essence and stir well.Keep aside to cool.Mix GMS in 1/4 cup milk thoroughly and add to the mixture along with green colour.Cool and freeze.When half set remove from the freezer and beat it well.Add a pinch of soda bicarb and sieved icing sugar to the fresh cream and beat it lightly and add it to the mixture.Lightly beat it again for a minute.Add the chopped pistachios.Mix well.Transfer the mixture to an airtight container and put it in the freezer. |
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| Ingredients : |
Serves-10
3 cups(720ml)whole milk,1 cup(200ml)mango pulp,200g fresh cream,6tbsp(90g)sugar,4 tbsp(60g)milk powder,1 1/2 tbsp (20g)cornflour,1 tbsp(15g)icing sugar,1 tbsp(15ml)liquid glucose,1 tsp(5g)GMS(Glycerine Mono Stearate),1 tbsp(15g)icing sugar,a few drops mango essence. |
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| Preparation : |
| Bring 3 cups milk to a boil.Continue to simmer on high heat,stirring continuously till reduced to 2 cups.Sieve cornflour and milk powder together.Add it to 1 cup warm milk and mix to a smooth paste.Bring the remaining one cup milk to a boil.Add the cornflour-milk powder mixture,liquid glucose and sugar.Stir well and cook till thick,stirring constantly.Remove from heat.Add mango essence and GMS.Mix thoroughly.When cool,freeze till almost set.When half set,remove the ice cream from the freezer and beat well.Add mango pulp and beat for 2 more minutes.Beat fresh cream lightly with icing sugar and fold into the beaten mango ice cream mixture.Lightly beat again for 1 minute.Transfer the mixture to an airtight container and put in the freezer till set. |
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