From 500 ml milk take out 1/2 cup milk from it and bring rest to boil. Add sugar. Stir occasionally.
Mix GMS powder, CMC powder and cornflour into 1/2 cup milk. There should be no lumps.
When milk comes to boil add this mixture of both powder and cornflour and stir continuously. Keep flame low. After 5-7 minutes it thickens. Switch off the flame. Cool down at room temperature. If you find any lumps, no problem. Blend it with blender. Icecream base is ready. Pour into airtight container and put in fridger to set for 6-8 hours or overnight.
After 6-8 hours keep out from fridger. Allow it to melt at room temperature. Then transfer into big vessel. Beat with electric beater first at low speed and then high speed for 10-15 minutes. Doing this process it increases thrice or more in quantity. Beat until mixture turns soft and fluffy.
Now add cocoa powder and malai. Add vanilla essence. Beat again for 5-7 minutes.
Pour into airtight container and put it into fridger for overnight to set. Then enjoy chill yummy chocolate icecream. You can garnish with chocolate syrup and chocolate chips.
