Mango Ice Cream

Ingredients

Milk – ½ ltr

Milk – ½ cup to make the mixture

Milk Powder – 3tbsp

Corn flour – 1tsp

Sugar – 6tbsp

GMS powder – 2tsp

CMC – ¼ tsp

Liquid glucose – 1tsp

Mango Pulp – 1cup

Cream – 1cup ( amul tetrapak)

Mango essence – few drops

Yellow color – few drops

Method

 1.     Mix together corn flour  & milk powder with ½ cup milk. Keep aside.

2.     Keep the ½ ltr milk to boil in a heavy bottom pan.

3.     Boil for 10 min, stirring occasionally so that it does not stick to the bottom.

4.     Add the sugar

5.     Strain the corn flour & milk powder mixture.

6.     Add this to the boiling mixture, stirring continuously, so that it does not stick to the bottom. 

7.      Cook till the mixture is thick and coats the back of the spoon.

8.      Mix together the CMS & GMS powder in ¼ cup water and add to the boiling mixture.

9.      Now add the liquid glucose

10.  Cook for 2 more min.

11.  Remove from heat and add color.

12.  Freeze the mixture

13.  When it is half set, beat the mixture well.

14.  Mix in the cream, essence and the mango pulp.

15.  You can also add few pieces of Mango.

16.  Transfer this mixture to the mold and seal.

17.  Freeze again till the serving time. 

If you your using the icecrem maker start after point no. 11

12.  Cool it in the refrigerator along with the mango pulp & the cream

13.  When it is completely cool beat in the mango pulp, cream and the essence.

14.  Use the icecream maker as the brand instruction. 

15.  U are ready to serve the ice cream 

Kulfi

It is the traditional Indian ice-cream. Kulfi has similarities to ice cream in appearance and taste, however it is denser and creamier. It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar) and pistachio. 

I learnt this from Rupali’s cooking class and its quite simple.

Ingredients

Milk – 5 cups (1liter) (I use the Tetrapak milk)

Condensed milk – 1 tin (400gm)
Corn flour – 2tbsp
G.M.S powder – 2tsp
C. M. S Powder – ¼ tsp
Liquid Glucose – ½ tsp
Green Elachi – 4-5 crushed
Almonds – 1 tbsp  chopped
Pista – 1 tbsp coarsely powdered
Rose essence – a few drops

Method

1.         Dissolve corn flour in ¼ cup of milk and keep aside.

2.         Mix rest of the milk with condensed milk.
3.         Keep the milk mixture for boil in a heavy bottom pan of kadai.
4.         After it comes to boil, cook for 5 minutes on low heat
5.         Keep stirring the mixture, while cooking.
6.         Add corn flour paste.
7.         Add GMS powder, CMS powder and liquid glucose to the milk.
8.         Cook for 2-3 minutes more.
9.         Remove from heat. Add crushed elachi
10.     Add almonds & pista.
11.     Cook the mixture and add rose essence.
12.     Add into the molds
13.     Freeze till set.