21 Love Recipe
Tickle your taste buds with this delicious 21 Love. Use the freshest of Milk Product available to get the most amazing 21 Love. It is most popularly enjoyed as a Dessert. It is one Indian dish which will never fail to impress you or your guests. I am eagerly waiting to know what you think about this 21 Love. Send me a note!
Ingredients
1 small milk chocolate
1 kg full cream milk
1 tbsp cornflour
250 gins fresh cream
3 tbsp powdered sugar
1 tsp gelatine
1/4 cup water
3/4 cup sugar
2 tsp vanilla essence
Directions
Keep 1/4 cup milk aside.
Boil rest of the milk.
Keep on medium fire for 25 minutes after the first boil.
Remove from fire.
Dissolve cornflour in 1/4 cup milk.
Add cornflour paste into the boiled milk.
Add sugar.
Boil milk.
Cook for 4-5 minutes, stirring continuously, till it coats the spoon and becomes a very thin custard.
Cool slightly.
Soak gelatine in water.
Heat on low flame to dissolve it.
Mix gelatine solution to the lukewarm custard.
Freeze for 3-4 hours, turning the fridge to its coldest.
After the custard is frozen, proceed further.
Beat chilled cream with powdered sugar till slightly thick and fluffy.
Cut the frozen custard into small cubes in a big pan & beat well till smooth and fluffy.
Do not let it melt while beating.
Add the beaten cream to the beaten custard.
Add essence and mix well.
Freeze till partially set.
Cut the chocolate into small pieces.
Spread the chocolate pieces in a plate and keep in the freezer till hard.
Beat the ice cream when partially set and slushy.
Mix in the hard, frozen chocolate pieces.
Freeze ice cream till firm.
Boil rest of the milk.
Keep on medium fire for 25 minutes after the first boil.
Remove from fire.
Dissolve cornflour in 1/4 cup milk.
Add cornflour paste into the boiled milk.
Add sugar.
Boil milk.
Cook for 4-5 minutes, stirring continuously, till it coats the spoon and becomes a very thin custard.
Cool slightly.
Soak gelatine in water.
Heat on low flame to dissolve it.
Mix gelatine solution to the lukewarm custard.
Freeze for 3-4 hours, turning the fridge to its coldest.
After the custard is frozen, proceed further.
Beat chilled cream with powdered sugar till slightly thick and fluffy.
Cut the frozen custard into small cubes in a big pan & beat well till smooth and fluffy.
Do not let it melt while beating.
Add the beaten cream to the beaten custard.
Add essence and mix well.
Freeze till partially set.
Cut the chocolate into small pieces.
Spread the chocolate pieces in a plate and keep in the freezer till hard.
Beat the ice cream when partially set and slushy.
Mix in the hard, frozen chocolate pieces.
Freeze ice cream till firm.
