Ice Cream Stabilizer
RASMALAI ICE CREAM USING ICE CREAM STABILIZER
Ingredients %
- Water 60
- SMP 10.8
- Malto dextrin 2.3
- sugar 16.4
- ice cream stabiliser 0.4 - 0.5
- milk fat (butter) 10
- flavour opt.
- Colour opt.
Procedure
- Mix all the dry ingredients
- Dissolve the dry powder mix in water at 45 - 550 C with proper agitation
- Add milk fat
- Pasteurize the mix at 850C for 30 minutes
- Homogenize on a two stage homogenizer
- Age for 4 hours at 40C
- After maturation store in a container freezer
- Store at -200C