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| − | BASIC INDIAN |
+ | BASIC INDIAN [[vanilla]] [[Ice cream]] |
| − | 4 cupfull cream milk |
+ | 4 cupfull cream [[milk]] |
| − | 2 1/2 teaspoons corn flour |
+ | 2 1/2 teaspoons [[corn flour]] |
| − | 1 teaspoon gelatin |
+ | 1 teaspoon [[gelatin]] |
| − | 3/4 cup sugar |
+ | 3/4 cup [[sugar]] |
1 cup fresh cream |
1 cup fresh cream |
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| − | 1 teaspoon vanilla essence |
+ | 1 teaspoon [[vanilla essence]] |
| − | 1/2 cup cold milk |
+ | 1/2 cup cold [[milk]] |
| − | Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix |
+ | Bring [[milk]] to a boil. Boil for 15 minutes on low, stirring occasionally. Mix |
| − | corn flour in |
+ | [[corn flour]] in |
| − | 1/2 cup cold milk, keep aside. Add sugar to milk, stir. Add corn flour |
+ | 1/2 cup cold [[milk]], keep aside. Add [[sugar]] to [[milk]], stir. Add [[corn flour]] |
paste, stirring |
paste, stirring |
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continuously, till boil resumes. Boil for a further 4-5 minutes, take off |
continuously, till boil resumes. Boil for a further 4-5 minutes, take off |
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fire. Sprinkle |
fire. Sprinkle |
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| − | gelatin over 3 tablespoon water in a small pan. Allow to soak for 5 minutes. |
+ | [[gelatin]] over 3 tablespoon [[water]] in a small pan. Allow to soak for 5 minutes. |
Warm over |
Warm over |
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| − | gentle heat, till dissolved. Do not bring it to a boil. When boiled milk |
+ | gentle heat, till dissolved. Do not bring it to a boil. When boiled [[milk]] |
cools a little, add |
cools a little, add |
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| − | gelatin solution and mix well. Cool to room temperature, freeze in covered |
+ | [[gelatin]] solution and mix well. Cool to room temperature, freeze in covered |
tray, till set |
tray, till set |
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| − | but not hard. Break into pieces, beat with an egg beater till soft. Add |
+ | but not hard. Break into pieces, beat with an [[egg]] beater till soft. Add |
cream and essence, |
cream and essence, |
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mix well. The texture should be light and creamy. Reset in the freezer till |
mix well. The texture should be light and creamy. Reset in the freezer till |
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* [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] |
* [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] |
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[[Category:world_recipes]] |
[[Category:world_recipes]] |
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| + |
[[Category:Corn flour Recipes]]
[[Category:Imitation vanilla extract Recipes]]
[[Category:Ice cream Recipes]]
[[Category:Milk Recipes]]
[[Category:Granulated sugar Recipes]]
[[Category:Gelatin Recipes]]
[[Category:Vanilla powder Recipes]]
[[Category:Egg Recipes]]
[[Category:Water Recipes]] |
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Revision as of 09:14, 16 March 2007
BASIC INDIAN vanilla Ice cream
4 cupfull cream milk 2 1/2 teaspoons corn flour 1 teaspoon gelatin 3/4 cup sugar 1 cup fresh cream 1 teaspoon vanilla essence 1/2 cup cold milk Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix corn flour in 1/2 cup cold milk, keep aside. Add sugar to milk, stir. Add corn flour paste, stirring continuously, till boil resumes. Boil for a further 4-5 minutes, take off fire. Sprinkle gelatin over 3 tablespoon water in a small pan. Allow to soak for 5 minutes. Warm over gentle heat, till dissolved. Do not bring it to a boil. When boiled milk cools a little, add gelatin solution and mix well. Cool to room temperature, freeze in covered tray, till set but not hard. Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well. The texture should be light and creamy. Reset in the freezer till frozen.
Delma