Nutty Ice-Cream

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Milk Product

[Milk Product][twocolumns]



In Ice-cream production Mix preparation process never change only composition of ingredients are change every time so please reed composition carefully than process.

Production of Ice-Cream contain 4 steps are
1) Mix preparation.
2) Addition of Color & Flavor. 
3) Ice-Cream Production.
4) Storage.

Ingredient Require for 2 liter of Kaju Kishmish Ice-Cream are

Milk - 500 ml.

Milk Powder - 80 gram.

Fresh Milk Cream - 700 ml.

Sugar - 300 gram.

Stabilizer - 10 gram. (Danisco/Lucid)

Flavor: Vanilla

Nuts  : Cashew - 250 gram.(Kaju)
           Resins - 250 gram. (Kishmish)

Ice or Chilled water - 1 liter.

Equipment require for home made Ice-Cream.

Gas stove
SS pot (2 liter)
Process for Mix preparation

first add milk in stainless still pot 

Start heating on gas stove at medium flame. At worm temperature of milk add milk powder.

During addition of milk Powder don't stop steering until powder dissolve completely.

Make sure that Milk powder dissolved properly then add 50% sugar  than required Quantity. Mix remaining sugar with stabilizer add it in to Mix.

During addition of stabilizer make sure mix temperature should be above than 60 degree Celsius approximately for stabilizer activation.

Then add fresh milk cream in mixture and continue heating. Heat mixture until boil and do stop stirring during heating.

Cool immediately by using ice or chilled water and place it in to refrigerator at 0 to 7 degree Celsius for two hours .

After two hours remove mix from refrigerator and add Vanilla flavor in it and mix well. 

Make 50/50 quantity of mix and blend one mix quantity on blender until it looks like foamy.

Mix both quantity of Ice-Cream mix then add roosted Cashew nuts & blanched Resins. Place mixture in to refrigerator at -20 degree Celsius.

After two hours mix it again by spatula and wait until it make hard texture. 

after hard texture your Home made Ice-Cream is ready to serve.

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