Product Description
Ingredients:
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250 ml milk at room temperature
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1 ½ tbsp milk powder
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½ tbsp + 1 tsp Solar Glycrol Mono Stearate powder
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? tsp Solar Carboxymethyl Cellulose powder
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5 tbsp Solar Breakfast sugar
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100ml non-dairy whipping cream
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½ tsp vanilla essence
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3 tbsp Pista syrup
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3 tbsp chopped Pistachio
Method:
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In a bowl mix 50ml milk, milk powder, cornflour, GMS powder & CMC powder. There should be no lumps.
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In a pan, heat 200ml milk.
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Add sugar & allow it to dissolve completely.
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Add the prepared mixture from above & cook only for 2 boils. Switch off the flame.
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Allow the base ice cream mixture to cool completely.
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Using a hand blender, blend the mixture to dissolve any lumps.
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Transfer this mixture to an airtight plastic container & secure the lid.
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Freeze the base ice cream for at least 8 hours.
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After 8 hours, transfer the set mixture to a big bowl.
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Add non-dairy whipping cream & vanilla essence.
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Whip this mixture on a medium setting for 5 mins till it doubles in volume.
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Add the pista syrup and chopped Pista and whip again.
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Transfer the prepared mixture to an airtight container & secure the lid.
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Freeze the ice cream mixture for 7-8 hours.
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Scoop the pista ice cream into a bowl & it is ready to serve.
