Discover India in Cleveland Change City
Tutti Frutti ICECREAM
Hot Gulabjamun
1 litre - fullcream/whole milk
2 1/2 tsp - cornflour
3/4 cup - sugar
1 cup - fresh cream
1 tsp - vanilla essence
1/2 cup - cold milk
1/4 cup - tutti frutti pieces
3 to 4 drops - orange colour

Reset in the freezer till frozen. 

Bring milk to a boil. 
Boil for 15 minutes on low, stirring occasionally. 
Add orange color soon after the milk has been boiled 
Mix cornflour in 1/2 cup cold milk, keep aside. 
Add sugar to milk, stir. 
Add cornflour paste, stirring continuously, till boil resumes. 
Boil for a further 4-5 minutes, take off fire. 
When boiled milk cools a little 
Cool to room temperature, freeze in covered tray, till set but
not hard. 

Break into pieces, beat with an egg beater till soft. 
Add tutti frutti pieces while folding in the cream. 
Add cream and essence, mix well. 
The texture should be light and creamy. 

Making time: 45 minutes excluding cooling, setting times.
Shelflife: 3-4 days, in freezer