22 March, 2017
Vanilla Ice cream recipe / How to make vanilla ice cream without ice cream – maker
Date – 14.3.2017
Vanilla ice cream is my all-time favorite ice cream. This vanilla ice cream is egg less and no ice cream maker is used. Vanilla ice cream can be served plain or topped with chocolate chips and caramel sauce.
Preparation Time – 15 mins
Cooking time – 15 minutes
Recipe type – dessert
Cuisine – International
Cuisine – Indian
Measurement cup used 1 cup = 240 ml
Full fat milk or raw buffalo milk – 1 ½ cups
Low fat cream OR whipping cream OR malai – ¾ cup or 200 ml
Custard powder OR cornflour – 2 tbsp + 2 tbsp milk
Sugar – ½ cup
Vanilla essence – 2 tsp
Note – here I am using 20 – 25 % low fat amul cream
Before you begin, set the refrigerator to it’s highest cool setting.
In a small bowl take 2 tbsp chilled milk and add 2 tbsp custard powder (or cornflour), mix gently. Keep aside.
Heat up 1 1/2 cups milk in a bowl, add sugar, stir so that sugar will dissolves.
Once the milk is become hot then gradually add the custard mix and stir continuously so that lumps are not formed.
Simmer the flame to low – medium, for 2-3 minutes or till the milk thickens. you have to cook the milk until the custard sauce coat the back of spoon. Now turn off the heat.
Now wait till the mixture cools down compeletly.
Now take the chilled low fat cream or whipping cream or home made malai, in a bowl. Keep this bowl on the top of the ice tray.
Whip it for about 4 -5 minutes on medium – high speed or whip till you get soft peck.
Add the milk – custard mix and vanilla essence to the whipped cream.
then transfer it to the any air tight box and then keep it in freezer, at least for 3-4 hours.
After 3-4 hours take out the ice – cream box and change the temperature setting of your refrigerator like the earlier one.
Take an electric beater, and beat the ice – cream mix for about 2-3 minutes to break the ice crystals, then again transfer the mixture to the same box, again keep it in refrigerator for 2-3 hours.
You have to follow these same steps (freezing and beating ) for 3-4 times (total) to make soft and smooth ice- cream.
Finally vanilla ice cream is ready.