Steps
- 1
In a vessel take 500 ml milk.
- 2
Take 1/2 cup of milk from it and mix GMS powder, CMC powder and corn flour. Mix well. There should be no lumps.
- 3
Bring rest of the milk to boil. Add sugar.
- 4
When milk comes to boil add milk mixture of GMS, CMC and cornflour.
- 5
Stir continuously.
- 6
Stir for 4-5 minutes or till milk thickens. Switch off the flame and let it cool down.
- 7
Pour into air tight plastic or aluminium container.
- 8
Freeze for 6-8 hours to set. This is icecream base.
- 9
Wash and cut guava into pieces and blend with little milk in mixer grinder and make puree.
- 10
Strain it and remove seeds.
- 11
After 6-8 hours icecream base should be completely set.
- 12
Keep out from freezer. It has hard texture. Rest for 10-15 minutes.
- 13
Transfer icecream base into big vessel.
- 14
Beat with electric beater for 8-10 minutes. Then rest for couple of minutes and beat again 10-15 minutes by increasing speed.
- 15
After beating mixture becomes soft, fluffy and double in quantity.
- 16
Add prepared guava puree, fresh cream and chat masala. If you like add finely chopped guava pieces too.
- 17
Beat again for 1-2 minutes.
- 18
Pour into air tight container and freeze for 6-8 hours to set.
- 19
At the time of serving sprinkle little red chili powder over it and enjoy.
- 20
Note: I got pink(inner side) guava. So it is light pink in colour. You can make from white guava also.
- 21
From icecream base we can make different flavoured icecream of our choice.
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