Preparation of Frozen Dessert (English)

Recipe Milk = 1 Litre Cream = 100 mL Sucrose = 150 g Fat = 100 g Fruit Pulp (Any Fruit) = 150 g Egg = 1 egg Corn Flour = 19 g Procedure Weighing All ingredients were weighed using beam balance according to the selected formulation. Milk and cream were measured volumetrically. Addition of …

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