Perfect ice cream recipe USING GMS AND CMC POWDER

Sep 01, 2015
By Mary Anthony
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PERFECT HOME MADE ICE-CREAM USING GMS AND CMC POWDER

**Ice cream recipe using gms and cmc powder**

FIRST STEP

INGREDIENTS [ 1 cup – 250 ml ]

Any milk -½ litre
Gms powder { softener }- 1 tbsp + 2 tsp
CMC powder { setter } – 1/8 tsp or a generous pinch
Cornflour – 1 tbsp + 2 tsp
Sugar – 8 tbsp

METHOD

Take milk in a dry thick bottom steel vessel.

Mix in all the above ingredients.

Stir it well so that there are no lumps.

All the ingredients should blend well.

Keep it on medium to high flame and bring to a boil .

Keep stirring, so that it does not stick down.

After the first boil, reduce the flame and keep stirring for 3-4 minutes.

Off the flame and stir for sometime.

Let it cool.

Put this mixture in a plastic container.

Cover and freeze till it completely becomes hard.

Depends on your fridge how many hrs it would take for the mixture to freeze.

This frozen mixture is called the base.

SECOND STEP

INGREDIENTS

Amul fresh cream – 1/2 cup
Vanilla essence- 2 tsp
Ice cubes- 2 or 3 tray
Electric blender

NOTE – instead of food essence and colour use emulsions .

METHOD

Take the base out .

Cut the frozen mixture into small pieces.

Take a bowl full of ice as shown in the picture.

Place a dry steel vessel over it.

Add the cut pieces into the vessel kept over the ice-cubes.

Churn it well with a electric blender for 6 minutes.

Now add the cream.

Again blend it for 6 – 7 minutes till it becomes light and fluffy.

Divide the base in 4 differnt bowls .

In each bowl add 1/2 tsp of any essence + colour or emulsion and beat for a min so that all blends well .

Again pour this in 4 different airtight containers and freeze it for 7 – 8 hrs or till it becomes hard.

NOTES

All the measures have to be heaped ,pressed and levelled.
be careful while adding essence .
Cover the plastic container with a sheet of plastic cling wrap.
Do not add any colour or essence while making the base, it has to be added while churning.
While setting ,the container should not touch the base of the freezer.
Freezing time depends upon the fridge setting .
You can make the base in the night.
Through the whole procedure see that no water comes in contact while making the base or churning the ice-cream. The vessels have to be dry.
You can freeze the churned icecream in a piping bag ,freeze I till 80% done and serve it as a softy swirl.
You can save this ice cream for 6 mnths.
Even the base can be stored for mnths.
Double the quantity and make the base and while churning divide it into different portion so that at a time you can make different flavours.

FOR VARIATIONS OF DIFFERENT FLAVOURS ADD THE BELOW INGREDIENTS WHILE CHURNING INSTEAD OF VANILLA ESSENCE

ORANGE – 1 tsp orange essence + 1 tsp orange colour.

BUTTER SCOTCH – 1/2 butter scotch essence+ 1 tsp yellow colour + walnut chikki or 1/8 cup of butterscotch caramel [walnut chikki is made by cooking crushed walnut in sugar syrup till it hardens]

STRAWBERRY – 3 tbsp crushed strawberry + 1/2 tsp red colour + ½ strawberry essence.

CHOCOLATE – 1 tbsp chocolate powder + 2tsp cocoa powder .

PINE APPLE – 1 tsp pineapple essence + 1tsp chopped sweet pineapple + 1/2 tsp yellow colour.

MANGO – mango pulp [cook mango pieces + 1 tbsp sugar till sugar melts, cool it and blend it into puree] + 1/2mango essence + 1tsp yellow colour.

ALMOND – 2 tbsp almond taste + 1 tsp yellow colour + 50 gms finey chopped almond.

KESAR PISTA – few strands of saffron + 1tsp yellow colour + 50gms chopped pista.

DRY ANJEER/FIG – 12 fig soaked in water for 7 hrs and blend in mixie.

FRESH ANJEER – cook 2 fresh anjeer with 3tbsp sugar till sugar melts and blend it

BLACK CURRANT – 1/2 tsp black currant or mixed fruit essence + 1 tsp purple colour + finely chopped black kismis.

PISTA – 1/2 tsp pista essence + ½ tsp green colour.

CHIKOO – chikoo pulp [boil 1 cup chopped chikoo + 1tbsp sugar and blend it ] + 1/2 tsp mixed fruit essence.

CUSTARD APPLE – custard apple pulp [boil 3-4 cups of deseeded custardapple +3 tbsp of sugar till sugar melts and blend it ]

{You can use any fruits in the same manner while making pulp adjust sugar as per the sweetness of the fruit}

KASATA –

Place vanilla cake at the bottom of a container .
Then lay a layer of mixed dry fruits.
Lay a layer of vanilla ice cream freeze it .
Lay a layer chocolate ice cream and freeze it for 2 hrs .
finally top it with strawberry ice cream layer and freeze it.
Cut it into slices and serve.[you can take ice-cream of your choice]

CHOCOBAR –

Freeze vanilla ice cream in stick moulds.
Take 1tbsp of butter + 50 gms of chocolate in a bowl ,keep the bowl in hot water and melt the chocolate.
Take the frozen vanilla sticks and dip hem in the melted chocolate.
Wrap it in butter paper and freeze.

I have tried tender coconut my favourite flavour of Naturals ice cream parlour ,I churned the base with the paste of tender flesh [malai] and added finely chopped malai pieces.

Tender coconut icecream /Ice cream recipe using gms and cmc powder

GMS [Glycerol monosterate] - Is used for thickening ,emulsifying and softening or smoothening.It is high nutritive and non toxic.it belongs to the class of non ionic emulsifiers

CMC [ Carboxy methyl cellulose] – Is used for stabalilizing. Always see the expiry date before buying , it.store it in air tight container without refrigerator.Keeping in the refrigerator increase shelf life.

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