Homemade Eggless ice-cream
|   Jul 22, 2017
Homemade Eggless ice-cream

Ice-creams were once my mother's weakness. I saw her taking not less than two scoops. Her eyes gleamed and she smiled like a child. You could convert a No to Yes, if you treated her to an ice cream. Not only as celebration, we had ice creams on our most terrible days. It helped lift spirits. Then she read somewhere about eggs being used as emulsifiers and gave it up. Our magic trick fizzled out.

I recently learnt to whip up vegetarian ice creams at home. Believe me they turn out better than the market ones. The emulsifiers are all class A and safe. I had the satisfaction of treating mom to a 'Naturals' like mango ice cream. You can try with other fruits too.

It's a good dessert that fits a low cost budget to celebrate little occasions at home or even for birthday parties and dinners. Ingredients are available at bakeries and good provision shops. They are required in very little quantity. Once you buy a packet it can be used again and again.


500 mls (2.5 cups) Full Fat Milk

3 Tablespoons Milk Powder

¾ cup Regular Sugar (adjust to suit your taste for sweetness)

2 teaspoons Vanilla Essence

1 teaspoon Liquid Glucose

1.5 Tablespoons G.M.S (Glycerol monostearate)

⅕ teaspoon C.M.C (Carboxy methyl cellulose)

1 table spoon honey (to add when churning second time)

For fruit ice creams:

Add 3/4 cup fruit purée when first time churning the frozen ice cream you can use Mango, cheekoo, banana, jamun or strawberry.

For coffee/Chocolate walnut

3 table spoon coffee/Chocolate powder

3 table spoon walnuts (2 Tbsp go in ice cream and 1 Tbsp as topping).


Bring milk to a boil and reserve about ¼ cup of the milk. Continue to boil the remaining milk mixture while stirring it. You should look for the mixture to reduce a bit which will help the ice cream to be creamier.

Add milk powder, GMS and CMC to the reserved ¼ cup of mill and mix well. Set aside for sometime.

Add sugar to the milk and mix well. Gently add the reserved milk (with GMS, CMC and milk powder) to the warm milk. Continue to boil for precisely 8 minutes more. Taste and adjust the sweetness, if required.

Lower the heat to medium flame. Stir constantly. Keep stirring and you'll start to see that the mixture thickens.

Keep cooking and stirring till you have a thick sauce like consistency add liquid glucose. When you dip a wooden spoon into the mixture and it coats the back of the spoon, the mixture is done. You can switch off the flame.

This is a crucial step - Pass the mixture through a sieve / filter to catch any lumps. You should have a smooth, lump-free custard like consistency. This will give a smooth texture to the ice cream.

As the mixture cools, keep stirring constantly. This prevents a skin from forming on top.

Once the mixture is cool, add the vanilla extract / essence and mix well.

Pour into a shallow container (plastic or aluminum), close with a lid and freeze until almost set. It will take about 3-4 hours. Make sure the freezer is set to coldest temperature.

Take the mixture out, add the cream and whip for 3-4 minutes until the mixture has doubled in volume and the ice crystals have broken up.

Again pour into the same container and freeze until set (3-4 hours)

Once again remove, add honey and whip for 3-4 minutes or until you have a smooth & creamy mixture.

Set it to freeze one more time. This time, you can reduce the freezer temperature to normal chillness and let the ice cream set for 5-6 hours.

(For coffee walnut add 3 table spoon instant coffee and crushed walnuts before freezing the mixture. Scoop, add some walnuts and some chocolate sauce as garnish.)


G.M.S (Glycerol monostearate) - GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents. 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 contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.

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.

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