Ingredients:
1 litre milk
16 tbsp sugar + 5 tsp sugar
3 tbsp cornflour
3 tbsp GMS powder
1 tsp CMC powder
200 gms cream
1/2 tsp butterscotch essecce
1 handful cashew chopped
1 handful almonds chopped
5 tsp Sugar
Method :
Boil milk till it reduces to 3/4 of its quantity. Allow it to cool.
Remove 1 cup of milk from the boiled milk in another vessel. Add GMS+ CMC+ cornflour. Mix well.
Add sugar to the remaining milk and boil again. Once the sugar dissolves, add the GMS+CMC+cornflour mixture. Keep stirring on a low flame till it becomes thick. This may take 7-8 mins.
Cool this in a water bath. (take a large vessel. Put some ice cubes and water in it. Place the ice cream mixture vessel in it. Keep stirring till it cools)
Add cream and essence. Pour in a big bowl. Cover it with a cing film and refrigerate it for 2-3 hrs.
Blend it in a mixie, cover again with a cling film and keep it in the freezer for 5-6 hrs.
Blend it again. Add the cashew + almond crunch. Mix well. Keep it in the freezer again for 7-8 hrs.
Cashew Almond Crunch- Heat a non stick pan. Roast the chopped cashew and almond. Add sugar. Keep stirring tilll sugar caramelizes. Transfer it on a greased plate. After it is completely cooled, break it into tiny pieces with the help of pestle
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