Creamiest Vanilla Icecream Recipe - Eggless Vanilla Icecream Recipe

Here is a short description about gms and cmc used in icecream. You can check full description here..

GMS(Glycerol monostearate) is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents .GMS and CMC (Carboxy methyl cellulose) are compounds used for stabilizing ice creams and are available in specialty food stores or bakeries. G.M.S. Is a well known emulsifying agent which is extensively used by the modern food stuffs industries. GMS is largely used in baking preparations to add "body" to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.

Hope you will give this a try and let me know how it turns out for you.

Preparation Time : 15 mins
Cooking Time : 10 mins
Freezing Time : overnight
Makes : more than ½ liter


Ingredients:

Full Fat Milk - ½ liter / 500 ml
Sugar - ¾ cup to 1 cup
CMC - ¼ tsp
GMS - 1.5 tblspn
Milk Powder - 2 tblspn
Cornflour - 1.5 tblspn
Cream - ¼ cup
Vanilla Essence - 1 tblspn


Method:

Take cms,gms,milkpowder, cornflour in a bowl and add little milk to it and make it into a smooth paste. Set aside.

Take milk and sugar in a sauce pan and bring it to a boil. Now simmer this for 5 mins.

Now add in the mixed cornflour mix in this and keep mixing. It will thicken immediately. Now boil this for 1 or 2 min.

Now pour this in a bowl and add in vanilla and mix well. Now cool this down and pour it in a shallow freezer safe container and freeze for 3 to 4 hours.

Now take it out and use a electric beater or a blender. Add in cream and blend this for 5 to 6 mins till the mix gets light and frothy.

Now pour it in a shallow freezer safe container and freeze for 3 to 4 hours.

Repeat the same thing one more time as well.

Now freeze overnight.

Now for serving, scoop the icecream in a bowl and serve immediately.

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