Use a good recipe, i. e. one with sufficient fat content.
This is obtained by using canned or fresh cream, full cream condensed milk or
evaporated milk. Freeze quickly. To do this turn indicator to coldest position before
starting to freeze the mixture. Beat at least once to give a light texture.
When ice-cream has frozen, return indictor to normal position.
Basic recipe (A)
|
Ingredients
|
Quantity
|
|
Full cream milk
|
600ml
|
|
Eggs
|
2
|
|
Gelatine
|
½ tsp
|
|
Sugar
|
115gms
|
|
Flavour and colour as desired
|
|
|
Cream
|
50ml
|
Cream egg yolk and sugar. Pour boiling milk over. Place on
fire and cook till custard is quite thick (it should coat the back of a wooden
spoon). Remove from heat. Add gelatine dissolve in a dessertspoon of warm
water. Mix well. Cool. Add well-beaten egg whites, flavouring and colouring.
Mix well. Pour into trays and freeze (set refrigerator at coldest). Remove from
freezer when it starts to set. Beat with a rotary beater till double its
volume, adding cream gradually. Return to freezer. Set at coldest position.
When ice-cream is frozen return indicator to normal.
Basic recipe (B)
|
Ingredients
|
Quantity
|
|
Full cream milk
|
600ml
|
|
Egg yolks
|
4
|
|
Sugar
|
120gms
|
|
Pure cream
|
50ml
|
