On normal room temperature take milk in a pan and add sugar, vanilla essence, whisked egg yolks, corn flour and mix well with a whisk. Make sure that no lumps remain in the mixture.
Now put on stove on medium heat and constantly stir.
Its consistency should be thick. It is also known as vanilla custard.
Add half teaspoon “stabilizer powder” (like gelatin powder) to make crystal free ice-cream. It’s optional.
Remove from stove and make the mixture cool.
Take fresh cream and whisk it. Add to the mixture when its on room temperature and mix well. Stir constantly.
Stiffly beat egg whites and make foam.
Add egg white to the mixture and fold. Or mix with a whisk.
You can add nuts or whatever if you want.
Pour mixture in bowl that you will place in the freezer or you can make it in ice cream maker.
If you do not have ice cream maker, make in the freezer. Put the mixture bowl in the freezer and wait for 5-6 hours.
After 5 hours takeout the bowl and beat the ice cream till its consistency becomes the same as it was before freezing.
Again put the bowl in freezer and wait for 6 hours. And beat it again.
Repeat the procedure at least for 3 times. Every time beat the ice cream for 10 to 12 minutes, and then freeze.
To make fried ice cream, take a proper firm round shape ice cream scoop and within seconds coat it with the crumbs and deep fry in the very high temperature oil. This has to be done within few seconds.
Make sure that the ice cream scoop is not soft and the oil is extremely hot.
You can give the fried effect at home also with the help of corn flakes.
With hands crush the flakes and roll the scoop in that. And at the top decorate with the whipped cream with icing sugar added, garnish and serve.
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