Custardapple Icecream

Ingredients



1/2 lits         full cream milk
1 1/2 tbs      GMS powder
1/8 tsp         CMC powder
1 1/2 tbs      cornflour
6 tbsp          Sugar
1/4 cup        milkpowder
1 kg        Custardapple
3 tbsp     sugar

Directions

For base

Bring Milk to room temp.Add sugar, GMS, cournflour, CMC to milk bring it slowly to boil.

Keep stirring.Take off from heat after 5 minuts.Once the mixture cools down, freeze it in freezer for 5 to 6 hours.

For flavors:

When the base is ready, cut small small pieces now  add milk powder and custardapple to it and whip it till it mixes well.

You have to use electric beater.(we can use any flavour in place of vanilla such as BUTTER SCOTCH ,STRABERRY etc).

Set this mixture again in freezer in icecream cups. After 1 or 2  hours a smooth and soft icecream is ready to eat .

Note:

Heat custardapple and sugar , till the sugar melt.

GMS (Glucose mono-stearate) and CMC (Carboxy methyl cellulose) are both emulsifier and thickening agents used in commercial icecreams. The names are pretty scary and look like coming straight from a chemistry lab but they are pretty easily available ingredients. This particular combo is also responsible for the smooth texture of ice creams.