English
This is a basic eggless vanilla ice cream recipe made using GMS and CMC which are extensively used in the food industry as emulsifiers and stabilizers so we can use it without having to worry. This is used in ice cream manufacturing units to make soft ice creams. GMS(Glycerol monostearate) and CMC (Carboxy methyl cellulose) are compounds used for stabilizing ice creams and are available in speciality food stores or bakeries.
Ingredients
- 2 cups (500ml / 1/2 litre) full fat milk
- 1/2 heaped cup sugar
- 1/4 tsp CMC
- 1 and 1/2 tbsp GMS
- 2 tbsp milk Powder
- 1 and 1/2 tbsp cornflour
- 1/4 cup fresh cream
- 3/4 tbsp vanilla essence
Instructions
- In a mixing bowl add CMC and GMS.
- Add milk powder and cornflour. Mix well.
- Add 1/4 cup milk to it. Whisk well so that there are no lumps formed. In a sauce pan take milk and sugar.
- Mix well. Bring to a boil. Now simmer this for 5 mins. Now add in the cornflour mix in this and keep mixing.
- It will thicken immediately. Now boil this for 1 or 2 min. And then pour this in a bowl and add in vanilla and mix well. Now cool this down and strain it.
- Pour it in a shallow freezer safe container and freeze for 3 to 4 hours. Now take it out and use a electric beater or a blender. Add in fresh cream.
- Blend this for 5 to 6 mins till the mix gets light and frothy. Pour back, freeze and repeat the same blending thing one more time as well.
- Now pour in freezer safe containers, close with airtight lid and freeze overnight. Scoop and serve!
