Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups cream milk
- 2½ teaspoons corn flour
- 1 teaspoon gelatin
- ¾ cup sugar
- 1 cup fresh cream
- 1 teaspoon vanilla extract
- ½ cup cold milk
Directions
Bring milk to a boil.
Boil for 15 minutes on low, stirring occasionally.
Mix corn flour in ½ cup cold milk, keep aside.
Add sugar to milk, stir.
Add corn flour paste, stirring continuously, till boil resumes.
Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatin over 3 tablespoon water in a small pan.
Allow to soak for 5 minutes.
Warm over gentle heat, till dissolved.
Do not bring it to a boil.
When boiled milk cools a little, add gelatin solution and mix well.
Cool to room temperature, freeze in covered tray, till set but not hard.
Break into pieces, beat with an egg beater till soft.
Add cream and essence, mix well.
The texture should be light and creamy.
Reset in the freezer till frozen.
Category:World recipes
Category:Corn flour Recipes
Category:Ice cream Recipes
Category:Gelatin Recipes