In a vessel take 500 ml milk.
Take 1/2 cup of milk from it and mix GMS powder, CMC powder and corn flour. Mix well. There should be no lumps.
Bring rest of the milk to boil. Add sugar.
When milk comes to boil add milk mixture of GMS, CMC and cornflour.
Stir continuously.
Stir for 4-5 minutes or till milk thickens. Switch off the flame and let it cool down.
Pour into air tight plastic or aluminium container.
Freeze for 6-8 hours to set. This is icecream base.
Wash and cut guava into pieces and blend with little milk in mixer grinder and make puree.
Strain it and remove seeds.
After 6-8 hours icecream base should be completely set.
Keep out from freezer. It has hard texture. Rest for 10-15 minutes.
Transfer icecream base into big vessel.
Beat with electric beater for 8-10 minutes. Then rest for couple of minutes and beat again 10-15 minutes by increasing speed.
After beating mixture becomes soft, fluffy and double in quantity.
Add prepared guava puree, fresh cream and chat masala. If you like add finely chopped guava pieces too.
Beat again for 1-2 minutes.
Pour into air tight container and freeze for 6-8 hours to set.
At the time of serving sprinkle little red chili powder over it and enjoy.
Note: I got pink(inner side) guava. So it is light pink in colour. You can make from white guava also.
From icecream base we can make different flavoured icecream of our choice.
