EGGLESS BUTTERSCOTCH ICE CREAM RECIPE/HOMEMADE BUTTERSCOTCH ICE CREAM RECIPE

As I promised you in before posts, that I'm gonna share more summer recipes, here I'm keeping my promise with another tasty,creamy homemade butterscotch ice cream recipe. Butterscotch ice cream is my all favorite.  so, couple of days back I made this yummy ice cream using gms and cmc. You will be asking me what is gms and cms?  Well they are stabilizers and thickening agents used in cakes and ice creams. I wanted try ice creams using these ingredients from quite a long time and brought those from Chennai last month. But, now I came to know that these are easily available in any towns. You just check in bakery supply stores.


      You can add any flavored essence as per your choice in this recipe. It just turned as storebought ice creams. Also you don't need to blend ice cream again and again. Just couple of times is enough. So, give it a try and let me know how it turned out for you.

 description for gms :

Gylcerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier.^[1] GMS is a white, odorless, and sweet-tasting flaky powder that is hygroscopic. It is a glycerol ester of stearic acid. It occurs naturally in the body as a product of the breakdown of fats by pancreatic lipase, and is also found in fatty foods.

GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and control release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair care products.^[2]

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 is sometimes used as an anti-staling agent in bread. Source : wiki.

• C.M.C (Carboxy methyl cellulose) - CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries. Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream.

Ingredients :

Full fat milk : 1 liter

Sugar : 300 grams

Gms : 3 table spoons

Cmc : 1/2 tea spoon

Butterscotch essence :1 1/2 tea spoons

Milk powder : 4 table spoons

Corn flour : 3 table spoons

Pinch of yellow food color (optional)

Method :

Take 200 ml of milk in a bowl add corn flour, cmc,gms,milk powder and mix it well without lumps and keep a side.

Now take milk in a pan and let it boil for 5 to 7 minutes on medium to High flame.

Now while milk is boiling add sugar and stir it well for couple of minutes and remove from fire.

Now slowly add corn flour mixture and give it a nice stir and put back the pan on heat and stir constantly.

Stir it uuntil mixture thickens, then remove from fire.

Now add butterscotch essence and mix it well.

Now let it cool completely, stir in between to avoid cream layer on top.

Now strain the mixture and pour into a aluminum container or plastic container and cover with lid.

Now freeze it for 6 to 8 hours.

Now after 6 to 8 hours take ice cream into a blender and blend into a smooth paste and transfer the mixture to same mould and freeze it for 5 to 6 hours or until it sets.

Now scoop it and serve.

Note :

You can blend for 1 more time for more creamy texture.

Pictorial :

These are the brands I used, u can use any brand but please check the expiry date before buying

Boil milk on medium to low flame for 5 to 7 minutes

Take 200 ml of milk separately before boiling, add corn flour

Add gms

Add cmc

Add milk powder

Mix it well

Mix without lumps and keep a side

Now add Sugar

Stir it well until sugar dissolves

Now remove pan from fire to avoid burning then add corn flour mixture

Stir it well

Now put back the pan on fire and stir constantly

Stir until mixture thickens

Now remove from fire and add essence and mix it well

Now add some food color

Mix it well and let the mixture cools completely

Now strain the mixture

Pour this mixture into a mould and cover with lid and freeze it for 6 to 8 hours or overnight

Now it's frozen

Now take this ice cream into blender

Blend until it gets creamy

Now pour into a mould and freeze it until it sets

You can repeat the blending process one more time

Yumm..,.. Creamy ice cream is ready!!!!

Smooth and yummy!!!!!!