There is always a special place for ice cream in our lives, regardless of the weather or season. Ice cream brings us back lots of memories. Maybe a day out with our loved ones, or a holiday trip. The taste of the ice cream that I have had from the local ice cream trucks during my childhood summer holidays is truly nostalgic.
Ice cream made at home have a subtle flavor that doesn’t exist in commercial products. And thanks to modern refrigeration techniques a wide range of iced desserts can be prepared at home.
Today ice cream can be made easily in a freezer of a refrigerator. All that is needed is to beat the mixture occasionally while it freezes. One of the delights of making your own ice cream is the opportunity it gives to choose your favorite ingredients.
So you can prepare your favorite ice cream with the limited ingredients you have. Although there are different flavors of ice creams, vanilla ice cream is called as world’s most popular ice cream.
You could do various delicious things with vanilla ice cream. You can have it with your favorite toppings, add it in a smoothie, serve it with brownies or just enjoy it as it is.
This is a super simple and easy recipe of vanilla ice cream, that I used to make at home. This recipe doesn’t require a lot of ingredients and most of them are always available at home.
All you require are milk, sugar, corn flour, egg yolks and a little vanilla extract. With these many ingredients, you can prepare this tasty ice cream.
HOW TO SERVE THIS ICE CREAM:
You can sprinkle chocolate chips over the ice cream, or you can top it with syrups like strawberry or chocolate or caramel. You can also have it with a brownie. You can add it in smoothies, or you can enjoy it just as it is.
VANILLA ICE CREAM RECIPE
Ice creams made in the home have a subtlety flavor that doesn’t exist in commercial products.This ice cream can be prepared easily at any time because it needs only the basic ingredients that are always available in your kitchen.
PREPARATION TIME : 5 MINUTES.
PROCESS TIME:15 TO 17 MINUTES + FREEZING TIME.
INGREDIENTS
One litre of full-fat cow milk.
Four tablespoons of corn flour.
Four egg yolks.
250 grams (one cup) of sugar.
One tablespoon + one teaspoon of vanilla extract.
METHOD
STEP 1. Using a hand blender cream together sugar and the egg yolks until they are nice and fluffy. Make sure the egg yolks are at room temperature and use the lowest speed of your hand blender. Keep this creamy mixture aside. You can also use a whisk for creaming the egg and sugar.
STEP 2. Over medium heat, in a thick bottomed pan, add milk and corn flour and heat them up just below boiling point (it should not boil.) Heat it up until you see little bubbles at the edges of the pan. With a wooden spoon, keep stirring the milk and corn flour mixture gently, to prevent it from sticking down at the bottom of the pan.
STEP 3. Switch off the stove and take off the vessel from the stove. Take a few spoons of this milk and mix with the egg yolk sugar mixture and stir well.
STEP 4. Keep the milk back on the stove, keep the heat on low and add the egg mixture into the milk. Keep stirring it while you add the egg mixture to the milk. Cook this mixture by continuously stirring it for another 10 minutes, or until the milk separates, when you run your finger at the back of the wooden spoon that you are stirring with. Stir in the vanilla extract just before you take the thickened milk (custard) off the stove.
STEP 5. Pass this mixture through a sieve so that there are no lumps. Pour it in a freezer safe glass vessel. Cover it with a sheet of aluminum foil and let it cool. Do not cover the container, cover the custard itself. This will prevent the skin forming on top of the custard.
STEP 6. When it reaches the room temperature, you can remove the foil and cover the container air tight and keep it in the freezer. Let it sit in the freezer for two hours. After two hours take it out from the freezer and beat it well with a hand blender or using a mixer grinder, in low speed. Again cover it air tight and keep it in the freezer. Repeat this another three more times.
STEP 7. Then freeze it for 6 to 7 hours continuously without disturbing it. Or you can freeze it over night.
STEP 8. It is ready to use. Serve it with your favorite toppings.
NOTE
Use this ice cream within two or three days.You can store this ice cream in the freezer for two to three days and use it with in three days.
Use a wooden spoon to stir the milk.
To beat the custard you can use a hand blender or a mixer grinder. But use them in low speed.
SEPARATE THE EGG YOLKS.
CREAM THE EGG YOLK AND SUGAR.
ADD CORN FLOUR TO THE MILK.
HEAT THE MIXTURE UP UNTIL LITTLE BUBBLES ARE SEEN AT THE EDGES OF THE PAN.
TAKE A FEW SPOONS OF THIS MILK AND MIX WITH THE EGG YOLK SUGAR MIXTURE AND STIR WELL.
KEEP THE HEAT ON LOW AND ADD THE EGG MIXTURE INTO THE MILK. KEEP STIRRING WHILE YOU ADD THE EGG MIXTURE INTO THE MILK.
ADD THE VANILLA EXTRACT.
COOK THIS MIXTURE BY CONTINUOUSLY STIRRING IT, UNTIL THE MILK SEPARATES WHEN YOU RUN YOUR FINGER AT THE BACK OF A WOODEN SPOON.
PASS THIS THROUGH A SIEVE.
COVER THE CUSTARD AND LET IT COOL.
BEAT THE CUSTARD AFTER TWO HOURS OF FREEZING.
FREEZE THE CUSTARD. REPEAT THIS FOR ANOTHER THREE MORE TIME GIVING IT TWO HOURS OF FREEZING TIME. AND THEN FREEZE IT CONTINUOUSLY SEVEN HOURS OR OVER NIGHT.
IT IS READY TO SERVE.
