SHREENATH ICECREAM - Gondal

BADAM SHAKE HALF 20, FULL 40 RAJBOG 20,40 BLACK CURRENT AMERICAN DRYFRUIT FRUITSALAD CHOCOLATE SHAKE KG PACKE AVAILABLE EXCELLENT QUALITY SAFE AND PURE INGREDIENTS WITB CHESEW Milk BUTTER ALMOND AND JELLY ICE CREAMS TEST AND MILK SHAKE TEST IS VERY BEST PARCLE FACILITIES QUICK DELIVERY SPECIAL FOR MERRIGE AND FUNCTION Ice cream ingredients A type of cream kulfi made by frosting a mixture of milk, cream, sugar and aroma. It is very tasty to eat and it is a healthy diet when made hygienically. The machines used to make ice cream at home are called freezers. It is an iron galvanized, chunky, cylindrical box that is kept in a wooden bucket. Turning the machine's hand, the box dances and the wooden fruit inside it rotates upside down. Domestic machine for setting ice cream in the compartment creates a mixture of milk etc. from the fruitful lashing in the middle. With its side slung the wood scraps the frozen ice cream on the inner surface of the pot, which gives an opportunity to freeze a new piece of milk. There is a mixed solution of milk and other things, a mixture of ice and salt outside. The mixture of worf and salt is much colder than ice and its coolness causes the milk inside the milk to freeze. First the milk freezes on the wall of the pot. The wood moving in it scraps and mixes it with milk. In this way, milk continues to freeze slightly and gets mixed in the remaining milk. Over a period of time, all the milk freezes, but by moving the inner wood, it is not completely solidified. It is useless to spin the handle after this stage. For a good ice cream, items can be added in the following proportions: eight teaspoons of cream, four teaspoons of milk, four teaspoons of condensed milk, or as much as rabdi (ie boiled condensed milk), three teaspoons of sugar and Aroma of choice (rose water or vanillascence or strawberry essence etc.) and nuts, pistachios, almonds or cashews or fruits. It would be better if a pinch of arrowroot (previously mashed into a small amount of milk) is added to the aforementioned four teaspoons of milk and boiling the mixture. Remember, adding rabri instead of condensed milk does not taste as good. On cooling, all the substances should be mixed together and add fragrance. (Cream is the product from which the butter comes out; after putting the cream of the milk into the dispenser, when the machine is turned on, the milk-free milk separates and the cream separates). Cream can be purchased from dairy. If cream is not available, leaving boiled milk stable for several hours may work with the cream and smoothness extracted from above, but there is a difference in taste. For the outer bucket, the ice should be broken into small pieces with pointed thorns and hammers (or crushed with a wooden hammer). The pieces are half an inch or a quarter of an inch; No one should be larger than one inch. Two parts ice contains one part ground salt. A little snow, then a little salt, then ice and salt, similarly, salt and ice should be kept pouring in from end to end. Be careful not to let salt enter the milk vessel. Cooling is caused by melting of ice and salt. Machines are used to make ice cream on a large scale. It has a tube of seven to eight inches in diameter, with scraper wood inside it. In this tube, milk mixture enters from one side, ice cream prepared from the other side, in which only nuts are added, etc. comes out; The reason is that the ice maker has a shell above the tube and very cold ammonia or other gas flows in the space between the shell and the tube.