GULAB JAMUN ICECREAM

 

INGREDIENTS

• 1 cup Thick Milk (250 ml)
• 1/4 cup Milk Powder
• 1/2 tsp Corn Flour
• 2 tbsp Sugar
• 10 Anguri Gulab Jamun
• 1 cup Whipping Cream
• 1/2 cup Condensed Milk
• 1 tbsp Liquid Glucose
• 1/2 tsp Cardamom Powder
• 1/4 tsp Mava Essence

INSTRUCTIONS

• Add Milk Powder, Corn Flour, Liquid Glucose and Sugar to Milk. Mix well and let it boil once. Then Liquid Glucose will melt and dissolve into the Milk.

• After the Milk boils, let it simmer for 30 seconds and remove it from the fire. Let it cool thoroughly.

• Beat the molten and cold Whipped Cream at high speed until it has stiff peaks. Add Cardamom Powder, Mava Essence and beat until stiff peaks appear.

• Add Condensed Milk to the thoroughly cooled Milk, mix well. Hold a sieve over the Whipping Cream and pour the Milk.

• Add 5-6 Gulab Jamuns and beat the whole mixture once again.

• In a metal tin, pour ¼ of the mixture. Place Gulab Jamun pieces and pour some more Cream. Add another layer of Gulab Jamun pieces, seal with a plastic wrap and freeze in the freezer for 18 hours.

• After 18 hours, serve Ice Cream with a spoon dipped in water. This Ice Cream would be more than a liter.