- Milk – 500ml
- Extra Milk(Cold) – 200ml
- Corn Flour – 4Tbsps
- GMS (Glycerine Mono Stearate) – 3Tbsps
- Milk Powder – 1 1/2Tbsps
- CMC (Carboxyl Methyl Cellulose) – 1/4 Tsp
- Sugar Free Natura(Artificial Sweetener) – 11 Measures Or To Taste
- Sugar – 1/2 Cup + 1/2 of 1/4Cup
- Cream – 100gms
- Essence – 1/2Tsp
- Grated Chocolate – 1Cup
Boil 500ml milk. Take a mixie jar and add corn flour, GMS, milk powder, CMC, sugar free natura or sugar, extra 200ml cold milk. Run the mixie and make a smooth paste without any lumps. When the 500ml milk is boiling add the above mixture and keep stirring. Stirring is important otherwise it will burn at the bottom. Keep stirring till the mixture is thick. To test this, dip a spoon in this mixture and hold it. With a wet finger, rub on the back of the spoon. If it drips then there is still water content in the mixture—so you have to keep on heat for some more time. if it doesn’t drip then it is time to remove it from heat. Transfer this mixture to a flat dish and let it cool completely. Set the fridge to maximum point. When the mixture is cold, cover it tight and put this dish in a deep freezer. Keep inside the deep freezer till it is rock hard. Now the base of the ice cream is ready. When set remove and let the mixture become somewhat loose. Meanwhile we will melt the chocolate. Take 1 cup of grated chocolate in a microwave safe bowl. Cook the chocolate on high for 30 seconds to 1 minute. Now the chocolate is melted. Add 25gms of cream to this melted chocolate and mix with a spoon. Now this chocolate mixture is smooth. Keep aside. When the base mixture is loosened mix once with a spoon. Now set the processor bowl. Use Atta kneading blade to beat this mixture. Take this mixture into the processor bowl and add cream. Add essence here. If you add vanilla essence it becomes vanilla ice cream, if you add pineapple essence and few drops of yellow color it becomes pineapple ice cream, if you add strawberry essence and few drops of pink color we get strawberry ice cream. Like that use your imagination and add essence and color to get your favorite ice cream. If you want to use fresh fruits do not add the essence here. Now beat this mixture. When done it is increased by 3 times the original volume. Now you can pour them in moulds, cups and freeze. But for chocolate ice cream add the prepared chocolate mixture here and beat once so that it mixes well in the ice cream base. Similarly for fresh fruit ice creams add the fruit pulp here and mix . Just run the processor for few seconds only—do not beat vigorously. Here we are making chocolate ice cream—so take this mixture into a bowl. Now see the chocolate moulds shown in the video. Take a spoon and fill each mould by tapping slowly till it is full up to the brim. Now cover it and insert the sticks as shown. Freeze these moulds in the freezer for 6 hours. When set it is hard. When you want to serve dip this mould in a bowl of water. Now remove the cover. Pull the ice cream slowly with the help of the stick. And here you have the delicious chocolate ice cream. Instead of moulds if you pour the ice cream mixture into cups and freeze you get cup ice cream. If you pour this into a bowl and freeze---before serving scoop out the ice cream into individual cups and serve. Any way you prepare this is a tasty treat for all.
If you are freezing this mixture in bulk and want to serve by scooping, then pour this mixture into a plastic bowl with tight lid and freeze. Just before serving microwave this bowl for few seconds and you get nice scoops of ice cream.
GMS ia an emulsifier and keeps the ice-cream light and foamy, even when frozen. CMC is a stabilizer, and since it absorbs liquids, it suppresses the formation of ice-crystals in ice-cream and ensures smoothness and firmness of the product.