Home Churned Icecream ….from the kitchen of Sangita Biyani

To serve 6

Ingredients
1 1/2 Glass(400 ml)…Milk
1/2 tsp….Corn Flour (Brown & Polson, Wikfield)
4tsp….Sugar
3 Tbsp….Rich cream( can be Amul or fresh…recommend Diclata Soya cream)

Optional
Saffron….Almonds, Pistacho, Cardamon
Sitafal pulp
Mango pulp
Strawberris
Orange segments with rind

Method

In 1/2 cup cold milk mix the corn flour and keep it aside

Boil the remaining milk on high flame for 5 to 7 minutes

To this add the cold milk with corn flower…let it boil for two minutes

Add the sugar and boil for another two minutes ( if you want to add saffron add now …as the colour of Saffron is enhanced when mixed in hot milk)

# For Simple milk ice cream
Let the cool add ilaichi powder, slivered peeled almonds and chopped green pistacho

# For fruit ice creams

Sitafal icecream… Remove the pulp of the fruit and deseed it…blend the pulp(not too much) mix the pulp to prepared milk when it becomes cold

The pulp should be the same quantity in proportion to the milk

Note…Sitafal being a very sweet fruit advisable to put less sugar in the milk preparation

Strawberry ice cream… Add sugar to the cut fruit… heat it a bit… let it cool… make a pulp… add to the prepared milk

Mango ice cream…Cot the fruit, make a pulp and add to the cold milk

Orange ice cream…remove orange segments peel them and deseed them…take out some rind of the skin of the orange in small pieces…add to the cold milk
Note…advices to consume the same day as this ice cream crystallises very soon…other fruit ice creams tend not to crystallise easily

Imp Note… please put the empty container in which you are going to store the icecream in the freezer before hand to come the container before pouring the milk preparation into it for storing
Some people recommend to use Aluminium containers for storing