Kiwi & Mint Ice Cream (without heavy cream)
2 & 1/2
2 & 1/2
full fat milk
(or enough to sweeten the kiwis )
skimmed milk powder
( i used amul here)
fresh mint leaves
Boil milk in a heavy bottom pan .
Simmer it after first boil. Remove ½ cup of milk and set aside.
Reduce the milk to half.
Again warm up the ½ cup milk .
Dissolve corn flour & skimmed milk powder to that milk.
Pour this solution to the reduced milk and cook till the mixture coats to the back of spoon.
Let it be cool.
In the mean time blend the kiwi fruit with sugar & make a puree.
Add mint and blend it for few seconds.
When the above mixture cools down whip the mixture with an electronic beater.
When the mixture seems creamy and smooth add cream and beat for some more time.
Add kiwi mint puree and mix with a spatula.
When everything is well combined transfer this mixture to a airtight box/container , cover with cling film.
Refrigerate it for 2 hours.
After 2 hours take out the box from refrigerator, blend it again.
Transfer to the box, cover with cling film & refrigerate for 2 hours.
Repeat this process for 3 times more.
Finally refrigerate it for 8 hours till the ice cream sets.
if you don’t want to add mint you can skip adding it.
To collect thick part of cream, Open the packet of amul cream, refrigerate it for 4 hours . you will get the thick cream collecting on the top.
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