Vanilla Ice-cream is one of the easiest flavours to make at home. This super creamy and delicious ice cream is made without an Ice-cream maker. People find it hard to believe that it is made at home without using an Ice-cream maker.
This egg less vanilla ice cream works out to be very economical. All you have to invest in is some fresh vanilla beans as vanilla essence will not give you the best flavor and color.
I always have a two litre box of vanilla ice cream in my freezer. It comes in handy when I want to make rich cold coffee or thick shakes. Vanilla ice cream can be topped with various flavors of sauces but my personal favourite is vanilla ice cream with caramel sauce.
If you try this recipe, let us know! Leave a comment and don’t forget to tag your photo with #blissofcooking on Instagram. You might also check-out our other ice-cream recipes like Oreo Ice-cream and Butterscotch Ice-cream.
Yield: 1 and 1/2 to 2 liters
Prep time: 5 minutes
Total time: 20 minutes
Freezing time: 12 to 14 hours.
Ingredients for Vanilla Ice-cream
1/2 liter full cream milk
7 tablespoon sugar
4 tablespoon milk powder
1 tablespoon corn starch
1 and 1/2 tablespoon GMS (foam booster)
1/4 teaspoon CMC (alginate)
For whipping
1/2 cup cream
1 fresh vanilla pod or 1/2 teaspoon vanilla essence
Directions for Vanilla Ice-cream
- In a bowl mix CMC, GMS, milk powder, cornstarch and 3 tablespoon milk and make it into a smooth paste. Set aside.
- In a sauce pan pour rest of the milk add sugar and bring it to a boil. Now add the milk powder mix and boil by string continuously.
- Reduce the heat to low and boil for 5 to 7 minutes or till the milk is thick enough to coat the back of the spoon.
- Now pour this mixture in a freezer safe container and freeze for 4 hours or till almost set but not hard.
- Now take it out from the freezer and let it as it is, till mix becomes soft. Transfer it to a food processor and add cream and vanilla essence.
- Blend at least for 6 to 8 minutes taking small break in between, till the mixture is light and frothy.
- By this time it should be at least 1 and 1/2 liters in volume. If the whipping is done well the volume almost two liters. The more the volume the lighter will be the ice cream.
- Pour it in a freezer safe container and freeze overnight.
Note: You can whip it 2nd time if it is not soft enough.
