Cooking Instructions
- 1
In a small cup put cornflour powder add 1/4 cup milk stir and mix it properly keep them aside.
- 2
Heat the wok on medium heat add milk when starts heating up add the cornflour mixture and stir continuously it for 2 min on medium flame now reduce the heat and keep them aside.
- 3
In a mixing bowl add chilled Amul cream whisk it for 2 mins on low speed
- 4
Next add sugar powder, vanilla extract, and again whisk until soft peaks then add prepared milk cornflour mixture again blend it for a few minutes.
- 5
Transfer in to a container and close the lid tightly, keep the ice cream till it half set.
- 6
Remove and add the ice cream into a bowl and whisk it for smooth stiff peaks then pour in the same container and wrapped with clinging wrap then close the lid (to avoid ice crystals).
- 7
Next freeze till set, once set then serve ice cream scoops.
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