- Low Fat Milk – 250ml
- Corn Flour – 2Tbsps
- GMS – 1 1/2Tbsps
- CMC – 1/8tsp
- Milk Powder – 3/4Tbsp (Spray Dried Skimmed Milk Powder)
- Artificial Sweetener – 7 Measures
- Sugar to Taste
- Extra Low Fat Milk – 100ml
- Essence – 1/4tsp
- Low Fat Paneer – 100gms
- Low Fat Milk – 100gms
GMS is Glycerine Mono Stearate and CMC is Carboxyl Methyl Cellulose.GMS is 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.
Both GMS and CMC are available in shops where bakery items are sold. Now-a-days they are available in supermarkets too.
Take a bowl and add milk. Heat this milk on low flame. The milk should reach a boil. Meanwhile take a mixie jar and add corn flour, GMS, CMC, milk powder and artificial sweetener or sugar. Run the mixer to mix all these dry ingredients. Then add milk little by little and make a smooth solution. When the milk reaches a boil add the prepared solution and mix well. Keep on stirring the milk mixture otherwise it may get burnt at the bottom of the bowl. Cook till the mixture thickens. To test the thickness, wet you finger and rub on the back of the milk mixture coated spoon. If the mixture doesn’t drip along the line created by you then that is the right consistency at which we should stop cooking. Transfer the prepared ice cream base into a flat dish and keep it aside for cooling. Allow it to cool normally. When it is cooled completely place this bowl in the deep freezer to set. Set the fridge to the highest point of cooling. After 2 hours the ice cream base is set and will be hard to touch. Remove it from the freezer and keep it aside to soften.
Meanwhile prepare the low fat cream. Crumble paneer and take that into a mixie jar. Run the mixer grinder to grate the paneer. Once the paneer is finely grated add milk little by little and grind the grated paneer till you get a soft and smooth creamy mixture. This is the low fat cream which we are substituting for the normal heavy cream in this ice cream recipe.
To set the ice cream one can use different moulds available in the market.
There are chocobar moulds, kulfi moulds or just plain cups. Here we are using small kulfi moulds and the cups for setting this ice cream.
Now after some time if you observe the ice cream base has softened a bit. Cut into chunks with the help of a spoon. Fix a flour kneading dough to the food processor and add the ice cream chunks. Add the essence and run the processor till the base smoothens. Then add the prepared low fat cream and run the processor for few minutes till you get a smooth thick ice cream mixture. Transfer this mixture to a bowl. Slowly fill each mould with the ice cream mixture and arrange them in the stand. Similarly fill two cups with the ice cream mixture. Take aluminum foil and cover the kulfi moulds with it. Prick in the centre with a fork. Insert a stick at the incision made by the fork. Similarly arrange the sticks in all kulfi moulds. Cover the cups also with a tight lid. Now place these cups and kulfi moulds in the deep freezer for setting. After 6 hours the ice cream will be ready. Remove the aluminum foil from the mould and dip the mould in water. Now slowly pull the ice cream from the mould holding the stick. The ice cream is ready to eat!!!!!!!!!!
Points to Notice:
As there is no cream in this ice cream it is very light on stomach. All we have is low fat paneer, low fat milk which are a good sources of calcium.
Date syrup is used to give extra sweetness to the chilled ice-cream.
Add fresh fruit pulps and fresh fruit pieces for the natural tastes.
Garnish with your favorite garnishes such as fresh fruits and also dry fruits and relish this tasty ice cream.
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