“This is a relatively low cal icecream where fresh cream is subbed with yoghurt (excellent substitute). But the yoghurt should be fresh to avoid a tart taste in the icecream. It is yummy and different. From a Nita Mehta cook book again, this time on Ice Creams that are eggless. Do not go by my time estimates, they do not include freezing time. There is some mixing between freezing too. ;)”
1hr 15mins

Ingredients Nutrition

  • 4 12 cups whole milk
  • 6 tablespoons nonfat dry milk powder
  • 12 cup sugar
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons water
  • 2 12 cups very fresh yoghurt (made from whole milk)
  • 4 tablespoons caster sugar
  • 3 -5 drops green food coloring or 3 -5 drops yellow food coloring (optional)
  • 2 teaspoons lemon essence


  1. Stir in the milk powder in 1/2 cup of milk till it is incorporated in the milk.
  2. Strain and set aside.
  3. Put the remaining 4 cups of milk in a vessel.
  4. Add the milk powder and milk mixture, the sugar and bring to a boil stirring to ensure that lumps do not form.
  5. Simmer for 20 minutes or so and then take off the flame.
  6. Dissolve the gelatine in the water on a low flame.
  7. Do not let it boil.
  8. Mix the dissolved gelatine into the milk stirring vigourously.
  9. Cool and Freeze till firm.
  10. When you feel that the milk has almost frozen with half an hour to go then put the yoghurt into a strainer lined with a muslin cloth or kitchen towels.
  11. Let the liquid drip from the yoghurt for about half an hour.
  12. Beat curd with the caster sugar and essence till smooth.
  13. Beat the frozen milk mixture too and then beat the yoghurt into the milk mixture.
  14. Add colour according to your preference as to how dark you want the icecream to be (I do not add colour) Mix well.
  15. Freeze till firm.
  16. YOu can beat it once more if you feel like it to make it creamier and of a better texture.
  17. Then freeze till firm again.
  18. Take it out of the freezer for a little while before you serve it.
  19. (I like it a little soft).

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