PINEAPPLE YOGHURT ICE-CREAM
For making Pineapple Yoghurt Ice-Cream you should start by setting curd.
Milk(whole) ½ liter
Curd ½ tbsp
Boil milk and cool it. To 200 ml milk add curds and set it.
While curd is getting set. You can make the basic ice-cream required for yoghurt ice-cream ready.
Milk powder 3 ½ tbsp
G.M.S. powder 1 ½ tbsp
C.M.C. powder 1/8 tsp
Lemon yellow colour ¼ tsp
Sugar 6 tbsp
Liquid glucose 1 tsp
Pineapple essence ½ tsp
To 300ml. milk, add milk powder, G.M.S., C.M.C. and sugar and mix well.
Heat this mixture. Add liquid glucose and boil for 6-7 minutes stirring continuously.
Pass the mixture through a sieve and cool it.
Pour the mixture in a container, cover with a tight lid.
Keep for setting in freezer for 10 hours.
When this mixture sets basic ice-cream is ready.
Place on a sieve( Chalani) the set yoghurt to remove water for 10 to 15 minutes.
Remove in a bowl small pieces of the basic ice-cream .
Add essence, colour and churn till soft and fluffy.
Then add to it the sieved yoghurt.
Churn once again and pour it in a container.
Cover it and keep to set in freezer for 8 hours.
No comments:
Post a Comment