Rediff reader Sangita Agrawal tells you how to make ice cream at home.
Yield: 1½ to 2 litres
Prep time: 15 minutes
Total time: 30 minutes
Freezing time: 12 to 14 hours
Ingredients
- ½ litre full cream milk
- 6 tbsp sugar
- 2 tbsp milk powder
- 1 tbsp corn starch
- 1½ tbsp GMS (foam booster)
- ¼ tsp CMC (alginate)
For whipping
For the praline (butterscotch)
- 3 tbsp broken cashew nuts
- 4 tbsp sugar
- 1 tsp butter (optional)
Method
- In a bowl mix CMC, GMS, milk powder, cornstarch and 3 tbsp milk and make it into a smooth paste. Set aside.
- In a sauce pan pour rest of the milk add sugar and bring it to a boil.
- Add the milk powder mix and boil by string continuously.
- Reduce the heat to low and boil for 5 to 7 minutes or till the milk is thick enough to coat the back of the spoon.
- Bring it to room temperature by stirring.
- Pour this mixture in a freezer safe container and freeze for 4 hours or till almost set but not hard.
- Take it out from the freezer and transfer it in a food processor and add cream.
- Blend at least for 6 to 8 minutes till the mixture is light and frothy and should be at least 1½ to 2 litres in volume.
- Add 1/3 of the praline and churn again.
- Pour 1/3 of the ice cream in a freezer safe container, sprinkle some praline, Repeat 2 more time.
- Tap the container and close the lid.
- Freeze overnight.
To make praline
- Grease a metal tray or line a plate with butter paper and set aside.
- Heat a dry non-stick pan. When hot, sprinkle the sugar over the pan.
- Reduce flame to low heat and wait while the sugar starts to melt and turns a light golden brown.
- Add the cashew nuts and butter and stir until the mixture turns a dark golden brown. Take care not to burn it, sugar is very easy to burn.
- Remove from fire as soon as the colour changes to dark golden brown and the cashew nuts look roasted, tip immediately into a plate lined with parchment or butter paper and let it cool completely.
- Break into smaller pieces or pulse in your mixer until you get a very coarse praline. Keep it chunky.
- Store in an airtight container.
- This can be used on ice creams, or even for making chocolates at home.
