Serve this simple dessert after your favorite Indian entree.   Total time to cook: 1.5 hours Serves: 6 Category: Corn, ice cream
	Ingredients: 3 cups(720ml)milk 200g fresh cream 6tbsp(90g)granulated sugar 4 tbsp(60g)skimmed milk powder 50g pistachios(chopped) 2 tbsp icing sugar(sieved) 1 1/2 tbsp(20g)cornflour 1 tbsp(15ml) liquid glucose 1 tbsp(5g)GMS 1/4 tsp(1ml) rose essence, a few drops of green colour a pinch of soda bicorn
	Step Wise Instructions: Bring three cups milk to a boil. Continue to boil on high heat, stirring continuously, till reduced to 2 cups. Sieve the cornflour and milk powder together. Add it to 1 cup warm milk and mix to a smooth mixture. Bring the remaining 1 cup milk to a boil. Add the cornflour-milk powder mixture, liquid glucose and sugar. Cook on medium heat till thick, stirring continuously. Remove from heat, add rose essence and stir well. Keep aside to cool. Mix GMS in 1/4 cup milk thoroughly and add to the mixture along with green colour. Cool and freeze. When half set remove from the freezer and beat it well. Add a pinch of soda bicarb and sieved icing sugar to the fresh cream and beat it lightly and add it to the mixture. Lightly beat it again for a minute. Add the chopped pistachios. Mix well. Transfer the mixture to an airtight container and put it in the freezer.
	Related Recipes:
	Chocolate Iced Coffee
	Coffee Bean Ice Cream

This entry was posted on Tuesday, May 13th, 2008 at 3:50 am and is filed under Ice cream Recipes, Corn Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.