TENDER COCONUT ICECREAM WITH VENILLA CRUNCH

INGREDIENTS::


For ice-cream::


250 ml milk(full fat)
25 grms liquid glucose
50-60 grms sugar
25 grms milk powder
20 grms coconut milk powder
4 grms icecream stabilizer
250 grms non-dairy cream
100 grms fresh coconut cream


For venilla crunch::


50 grms sugar
2-3 tsp water
2-4 drops venilla essence
3 grms baking powder
3 grms baking soda


For garnish::


venilla crunch


METHOD::

•  Take one pan and add full fat mil in it.boil it to reduce it.

•  When it will be reduce then add liquid glucose.

•  Add sugar in it.

•  Add milk powder,coconut milk powder,icecream stabilizer in it and off flame when it becomes thick.

•  Now put this mixture in one bowl.

•  Now put this mixture bowl in ice cubes loaded bowl and beat it till this mixture comes to room tempurature due to this ice-cream becomes soft & fuffy texture.

•  When it will come to room tempurature then remove from ice.

•  Now ice-cram mix is ready deep fridge it for 6-8 hours.

•    To make crunch take one pan and add sugar in it.

• add 2-3 drops water in it.

•  dont touch that mixture let it be boil it self.we have to caramalize it.

•  When it starts boiling add venilla essence.

•  When it starts caramalize then add baking powder and baking soda in it 

• mix it well and then turn off gas.

•  put it in greeced plate and when it become dry then take it from plate and cut into pieces.

• Now ice cream is ready to serve after 7-8 hours and  garnish it with caramalize sugar.its so yummy try it.