- 500 mls (2.5 cups) Full Fat Milk (refer note)
- 2–3 Tablespoons Heavy Cream
- 1 Tablespoon Cornstarch (cornflour)
- 1.5 Tablespoons G.M.S (Glycerol monostearate)
- 1/5 teaspoon C.M.C (Carboxy methyl cellulose)
- 2 Tablespoons Milk Powder
- 3/4 cup Regular Sugar (adjust to suit your taste for sweetness)
- 1 teaspoon Liquid Glucose (optional – I did not use)
- 2 teaspoons Vanilla Extract / Essence
1 cup is around 200 mls / 200 grams
- G.M.S (Glycerol monostearate) – GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents. GMS is largely used in baking preparations to add “body” to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.
- C.M.C (Carboxy methyl cellulose) – CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries. Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream.
- Milk / Cream – Make sure you use full fat milk. Even better is to use half milk and half cream (half and half). The more fat content in the dairy you use, the creamier will be the texture.
- Bring milk to a boil and reserve about 1/4 cup of the milk. Continue to boil the remaining milk mixture while stirring it. You should look for the mixture to reduce a bit which will help the ice cream to be creamier.
- Add cornflour, milk powder, GMS and CMC to the reserved 1/4 cup of mill and mix well. Set aside.
- Add sugar to the milk and mix well. Continue to boil for another 8-10 minutes. Taste and adjust for sweetness, if required.
- Lower the heat to medium flame. Slowly add the cornflour mixture to the milk and stir constantly. Keep stirring and you’ll start to see that the mixture thickens.
- Keep cooking and stirring till you have a thick sauce like consistency. When you dip a wooden spoon into the mixture and it coats the back of the spoon, the mixture is done. You can switch off the flame.
- This is a CRUCIAL step – Pass the mixture through a sieve / filter to catch any lumps. You should have a smooth, lump-free custard. This will give a smooth texture to the ice cream.
- As the mixture cools, keep stirring constantly. This prevents a skin from forming on top.
- Once the mixture is cool, add the vanilla extract / essence and mix well.
- Pour into a shallow container (plastic or aluminum), close with a lid and freeze until almost set. It will take about 3-4 hours. Make sure the freezer is set to coldest temperature.
- Take the mixture out, add the cream and whip for 3-4 minutes until the mixture has doubled in volume and the ice crystals have broken up.
- Again pour into the same container and freeze until set (3-4 hours)
- again remove and whip for 3-4 minutes or until you have a smooth & creamy mixture.
- Set it to freeze one more time. This time, you can reduce the freezer temperature to normal chillness and let the ice cream set for 5-6 hours.
- Scoop and serve!
- If you have an ice cream machine, make the custard and pour into the machine. Follow the instructions on the manual to freeze the ice cream.
- Using GMS and CMC gives a smooth & creamy texture to the ice cream. You can make the ice cream without them too, but you’ll have a few ice crystals in the ice cream.
- The 2nd and 3rd whipping is what gives the ice cream a voluminous, smooth & creamy finish.
- If you don’t have a hand help whisk to whip up the ice cream, add the mixture to a food processor or a blender and grind to form a smooth mixture.
- Use this recipe and make various flavors of ice cream as desired.