Method:

• Five hundred ml of milk was taken in a heavy bottom vessel and heated to boil.


• Palmyra tender fruit pulp, corn flour, sugar, skim milk powder, gelatin and emulsifier were made into paste using raw milk and added to the boiling milk followed by liquid glucose and stirred continuously for 2 minutes.


• The content was cooled and fresh cream was added and mixed again.


• The content was mechanically whipped in a mixie for 30 minutes before freezing.


• The whipped content was poured in ice cream cup and kept inside the freezer for 4 hours (freezing temperature -20o C).


• To obtain smooth and soft ice cream, the content was whipped every ½ hour during the course of freezing.


• The prepared ice cream was stored at -20oC in the freezer.