Icecream

Summer's here!!! Its that time of the year when you are always looking in the freezer to check if there are any sweet treats in that upper compartment there. Well!! Stock up with icecream.

You get a variety of flavors in the store but home-made ice-cream has its own yummy taste. The recipe given here is by my mom whose icecream has been appreciated by all in India. All guests want to know "Which brand is this?" and my mom says "Home-made". "WOW" is what you hear.

This method uses a icecream basic to which you can add whatever flavor you want.

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Ingredients: 1/2 lt whole milk(a little more than 2 cups) 4 tsp GMS powder (Glycerol Mono Sterate - softener) 1/4 tsp CMC powder (carboxymethyl cellulose - prevents ice crystal formation) 2 tblsp milk powder 6 tblsp sugar

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Method:

1. Mix all the above till completely blended.
2. Bring to a boil in a pan. Keep stirring. Boil for 2-3 min and remove.
3. Stir continuously till it cools.
4. Freeze till it gets harder.
5. Remove from freezer and add one of the following to get the flavor you want. Mix well with a hand mixer. It will get softer as you mix. Refreeze and serve.

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• Chocolate - When making basic icecream, add 1 tblsp Chocolate powder, 2 tsp Cocoa powder or 35 gms Chocolate.
• Vanilla - Add 100gm cream and 2 tsp Vanilla essence to the freezed basic icecream.
• Pineapple - Add 1 tsp choppped pineapple pieces and 1 tsp Pineapple essence to the freezed basic icecream.
• Orange - Add 100gm cream, 1 tsp Orange essence and 1 tsp Orange food color to the freezed basic icecream.
• Butter Scotch - Add 100gm cream, 1/2 tsp Butter Scotch essence and 1 tsp yellow color to the freezed basic icecream.
• Strawberry - Add 100gm cream, 3 tblsp crushed strawberry and 1/2 tsp Strawberry color to the freezed basic icecream. You can substiture strawberry with strawberry essence.
• Mango - Make mango pulp by heating 1 cup chopped mango pieces and 1 tblsp sugar in a pan. When all water evaporates, cool and puree. Add 100gm cream, prepared mango pulp, 1/2 tsp Mango essence and 1 tsp yellow color to the freezed basic icecream.
• Roasted Almonds - Add 100gm cream, 2 tblsp Almond paste and 1 tsp yellow color to the freezed basic icecream. Add 50 gm finely chopped almonds in the final churn.
• Kesar Pista - Add 100gm cream, 7-8 Saffron strands and 1 tsp yellow color to the freezed basic icecream. Add 50 gms chopped pistachios in the final churn.
• Anjeer / Fig - Soak 10-12 Anjeer in water for 7-8 hours and then mix in mixie. Add 100gm cream and Anjeer paste to the freezed basic icecream.
• Black Currant - Add 100gm cream, 1/2 tsp Black Currant or Mixed fruit essence and 1 tsp purple color to the freezed basic icecream. Add black kismis and finely chopped black grapes in the final churn.
• Cheeku / Sapodilla - Make Cheeku pulp by boiling 1 cup chopped cheeku with 1 tblsp sugar till all water evaporates. Mix in mixie. Add Cheeku pulp, 100gm cream and 1/2 tsp Mixed fruit essence to the freezed basic icecream. You can use other fruits in the same manner.
• Kasata - Take a freezing pan and layer vanilla cake or bread pieces at the bottom. Add chopped dry fruits like pista, almonds, cashews on top of this. Top this with Vanilla icecream. Freeze for 1 hr. Add chocolate icecream layer. Freeeze for 1-2 hrs. Top it with strawberry icecream layer and freeze. Cut into slices when serving.
• Chocobar - Freeze vanilla icecream in bar molds. Take 1 tblsp butter and 50 gms chocolate in a small pan. Put this in a bigger pan of hot water to liquify. Take out the frozen icecream bars and dip them in this chocolate syrup. Tightly wrap the bar in butter paper and freeze.
• Pista - Add 100gm cream, 1/2 tsp Pista essence and 1/2 tsp green color to the freezed basic icecream.