Vanilla Ice cream recipe with step by step pictures. Commercial vanilla ice cream recipe made using cmc, gms which gives you store bought creamery style ice cream at home.
Vanilla Ice Cream using GMS, CMC
I wanted to try a proper ice cream recipe which we get in stores. Finally got this recipe for my aunty and it turned out to be so creamy, just like the one which you get in stores. The main ingredient which makes this ice cream creamy is gms and cmc which you can get in shops which sells bakery supplies or look online.
About this Recipe
Vanilla is a popular ice cream flavour, particularly in North America, Asia, and Europe. Vanilla ice cream, like other flavours of ice cream, was first made by cooling a cream, sugar, and vanilla mixture above a container of ice and salt. The type of vanilla used to flavour ice cream varies depending on where you live. Consumers in North America
and Europe prefer a more prominent, smoky flavour, whereas those in Ireland prefer a more anise-like flavour.
Who invented vanilla ice cream?
Vanilla ice cream was first introduced to the United States by Thomas Jefferson, who discovered the flavour in France and brought the recipe back with him. Thomas Jefferson developed his own recipe for vanilla ice cream in the 1780s. The recipe can be found in the Library of Congress.
Ingredients for Creamiest Vanilla Ice cream Recipe :
Full Fat Milk :
In ice cream, each ingredient plays a distinct role. Many frozen dairy desserts benefit from milk fat sources in terms of flavour and creaminess. Milk solids—nonfat sources—add body to frozen desserts, reduce hardness (via freezing point depression), and provide some sweetness.
CMC :
CMC powder is widely used in the ice cream industry to make ice cream without churning or freezing at extremely low temperatures. (Carboxy methyl cellulose) is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent. CMC is widely used in gluten-free and low-fat foods.
GMS :
Glycerol monostearate (GMS) is a food additive that acts as a thickening, emulsifying, anti-caking, and preservative agent, as well as an emulsifying agent for oils, waxes, and solvents. GMS and CMC (Carboxy methyl cellulose) are ice cream stabilisers that can be found in specialty food stores or bakeries.
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What is CMC & GMS
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 (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.
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Vanilla Ice Cream using CMC & GMS
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
Instructions
- 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.
Video
Anonymous
It looks so yummy!!!my favourite icecream... Pls do more icecreams with different flavours
Latha
Tried this... Came out really yummy...did not have milk powder, replaced with condensed milk... The end result was most creamisest vanilla icecream.. Thanks for the post aarthi..
Gayathri
Hi aarthi
How r u
I lyk all ur recipes .i have a doubt u use cream ,may i know which cream u r using fresh cream r whipping cream
And would pls tel from which app u buy all cooking things sauces etc pls rply
Thanking u