Perfect Ice Cream Base

I scream!! U scream!! we all scream for Ice cream!! So today’s post is going to be about ice cream. Ice cream is a frozen dessert. It is made from dairy products like milk, cream etc. Store bought Ice creams Have emulsifiers and stabilizers. An emulsifier is added to give volume to the ice cream and give it a soft texture and stabilizers are added to prevent the formation of ice crystals also to prevent it from melting soon. Apart from this they also add liquid glucose. This also prevents sugar crystals.

This is an eggless ice cream. I have used GMS as the emulsifier and Guar Gum as the stabilizer. Other stabilizers which you can use are Alginate or CMC. You can find all these stuff in Any Bakery supply stores. I have also Liquid Glucose. This is optional.

 

5 from 1 reviews
Perfect Ice Cream Base
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 1500 ml
Ingredients
  • Full Fat Milk 500 ml
  • GMS 1½ Tbsp
  • Guar Gum ¼ Tsp
  • Milk Powder 1½ Tbsp
  • Liquid Glucose 1 Tbsp
  • Powdered Sugar 8 Tbsp
  • Cornflour 1½ Tbsp
Instructions
  1. In a bowl add Cornflour, GMS, Milk Powder.
  2. Add ½ cup milk and mix it well. Make sure there are no lumps.
  3. Mix the guar gum with 1 tsp of sugar and keep aside.
  4. Boil the remaining milk and remaining sugar in a non-stick pot.
  5. When it comes to a boil, Add the liquid Glucose and the guar gum mixture.
  6. Let it boil for another minute.
  7. Next, Add the cornflour mixture and cook until it becomes thick and coats the back of the spoon.
  8. Allow it cool down.
  9. Transfer it to a blender and blend it for a minute.
  10. Pour it into an air-tight container. Freeze it for 6 to 8 hours.

 

Stepwise Pictures Of Perfect Ice Cream Base:

In a bowl add Cornflour, GMS, Milk Powder.

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Add 1/2 cup milk and mix it well. Make sure there are no lumps.

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Mix the guar gum with 1 tsp of sugar and keep aside.

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Boil the remaining milk and remaining sugar in a non-stick pot.

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When it comes to a boil, Add the liquid Glucose,

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And the guar gum mixture. Let it boil for another minute.

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Next, Add the cornflour mixture and cook until it becomes thick and coats the back of the spoon.

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Allow it to cool down. Transfer it to a blender and blend it for a minute.

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Pour it into an air-tight container.

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Freeze it for 6 to 8 hours.

img 20180512 wa0016649157184 e1526311621181 - Perfect Ice Cream Base

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