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INGREDIENTS:
250 ml milk at room temperature
1 1/2 tbsp milk powder
1/2 tbsp + 1 tsp cornflour
1/2 tbsp + 1 tsp GMS powder
1/8 tsp CMC powder
5 tbsp sugar
1/2 cup non-dairy whipping cream
1/2 tsp vanilla essence
SERVES: Makes approx 600ml vanilla ice cream
PREPARATION TIME: 10 mins
COOKING TIME: 5 mins
TOTAL TIME: 15 mins + freezing time (approx 14 hours)
* 1 CUP = 237 ML
METHOD:
1. In bowl mix, 50ml milk, milk powder, cornflour, GMS powder & CMC powder. There should be no lumps.
2. In a pan, heat 200ml milk.
3. Add sugar & allow it to dissolve completely.
4. Add the prepared mixture from above & cook only for 2 boils. Switch off the flame.
5. Allow the base ice cream mixture to cool completely.
6. Using a hand blender, blend the mixture to dissolve any lumps.
7. Transfer this mixture to an air tight plastic container & secure the lid.
8. Freeze the base ice cream for atleast 8 hours.
9. After 8 hours, transfer the set mixture to a big bowl.
10. Add non-dairy whipping cream & vanilla essence.
11. Whip this mixture on medium setting for 5 mins till it doubles in volume.
12. Transfer the prepared mixture to an air tight container & secure the lid.
13. Freeze vanilla ice cream for 4-5 hours.
14. Scoop vanilla ice cream into a bowl & it is ready to serve.
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