Gulab Jamun Icecream

Ingredients list for Gulab Jamun Icecream

• 2 1/4 cups Milk
• 12-15 Mini gulabjamuns
• 1/2 cup Cream
• 2 tablespoons Cornflour/ corn starch
• 3/4 cup Sugar
• 3 drops Ice cream essence
• 1 teaspoon CMC
• teaspoon GMS (stabilizer)

Method

1. Dissolve cornflour in a little cold milk. Heat the remaining milk in a pan.
2. Meanwhile in another pan heat sugar with a few drops of water and caramelize. Add fresh cream to the boiling milk and mix. Add sugar and continue to boil.
3. Add the dissolved cornflour and stir continuously to avoid lumps. Boil for ten more minutes.
4. Strain through a muslin cloth. Add icecream essence to the icecream mix and mix well. Dissolve GMS and CMC in a little water and add to the mixture and mix well. Strain again if there are any lumps remaining.
5. Pour the ice cream mixture into an ice-cream tin. Add some gulab jamuns, mix, cover with the lid and put in the deep freezer to set.
6. Take out after an hour or two. Open the lid, add some more gulab jamuns on top.
7. Again keep it in the deep freezer to set. Allow to set for ten to twelve hours. Demould, slice and serve when firmly set.

Nutrition Info