Tutti Fruity Ice Cream
|Full cream milk||4 Cup (64 tbs)|
|Curd||1⁄2 Kilogram, prepared from full cream milk|
|Powdered sugar||5 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange essence||1 Teaspoon|
|Vanilla essence||1⁄2 Teaspoon|
|Orange color||6 Drop|
|Candied fruit/Colored petha||2 Tablespoon|
Mix cornflour in a little milk and keep aside.
Boil rest of the milk.
Keep on medium fire for 20 minutes after the first boil.
Add cornflour paste, stirring continuously.
Boil for 4-5 minutes till it becomes a very thin custard which coats the spoon.
Remove from fire.
Dissolve gelatine in 2 tbsp water on low flame in a small heavy bottomed pan.
Mix gelatine solution with the custard, stirring continuously.
Freeze custard till set for 3-4 hours, turning fridge to its coldest.
Hang the curd in a thin muslin cloth for about 1/2 hour.
Hang the curd only when the custard is partially set, i.e. after 2-3 hours.
Beat curd with powdered sugar and essences to make it smooth.
Cut the frozen custard into small pieces & beat well.
Mix the curd, custard and just a few drops of colour to get a very light orange colour.
Pour the ice cream mixture in an ice cream container.
Sprinkle candied fruit over the ice cream.
Do not mix.
Freeze till firm.