Ice-cream in the Refrigerator

by Tarla Dalal

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Ingredients

Method

Set the control of the freezer compartment of the refrigerator at the highest point one hour in advance.
Pour the mixture into ice trays or aluminium plates. Avoid a layer of more than about 25 mm. (1").
Put the trays in the freezer compartment so that each tray touches the chilling plate directly. Under no circumstances should a tray be put over ice cubes or another tray. -- It is good idea to moisten the bottom of the trays to ensure perfect ---
--- contact and absence of air pockets.
The ice-cream will be almost fully set in 45 minutes to 1 hour (depending on the refrigerator).
At this stage, remove the frozen mixture into a chilled bowl and beat with a fork (or wooden spoon) to break all the ice crystals. This will ensure that the ice-cream is smoother and lighter.
If you like, add at this stage a little extra cream or beaten egg-white to obtain a smoother ice-cream.
Put to set again in the ice trays as before. The ice-cream should be set in 10 to 20 minutes. (The freezing time is not included in the preparation times of individual recipes).
Another method is to allow the ice-cream to set fully in the freezer compartment. When you want to serve the ice-cream, remove from the freezer compartment, put about two ice cubes measure at a time in the liquidiser, churn for about half a minute---
-- each time and put in individual serving bowls.

Tips

Always taste the ice-cream mixtur before freezing.
Because freezing absorbs sweetness, the taste of the mixture should be a little on the sweeter side. Freezing also absorbs flavours and hence ----
----ice-creams using fruit juices should be served fresh and should not be stored for any length of time.
Never boil the milk excessively as otherwise the ice-cream will give a different taste like that of the Indian "Kulfi".
Ordinary granulated sugar has been recommended in most recipes and finer sugars in some others. For refrigerated ice-creams, finer sugars give -----
----smoother ice-creams.