Vanilla ice cream recipe with step by step photo – Vanilla Ice Cream is generally associated with terms like conventional, basic and unimaginative. Even the Wikipedia is a sure shot witness to this dessert being called ‘default’ or rather ‘plain’. However, this is not as boring as it seems which is why I have included the recipe for it on my Blog page. Do you know that it holds its position among the top-selling ice creams in the United States of America? Yes, this is true and it has been continuing every year.
I have many more kulfi and ice cream recipes:
Some of you might regard it as a flavour for aged people, who rarely have a fascination for trying out other essence but it still happens to be an important part of our life. So how is this flavour a rock star among all ice creams? Let us say that it is the key ingredient in Sundae recipes and goes perfectly fine with every other dessert. Think about all your favourites like the classic ice cream sandwiches, chocolate chips and Moose Tracks. If you could recall, the base in all of them is nothing but Vanilla Ice Cream. To me, it is an essential in most of the frozen treats that I prepare
I still remember how this flavoured ice cream was a crucial part of our childhood. Even now when I sit home with a bowl full of ice cream; it instantly takes me back to those golden days when it was a perfect treat on a hot summer afternoon. Nowadays with so much stress that we all face, be it at home or at a workplace, blues are common. This is when a homemade Vanilla Ice Cream brings back all the joy and cures us of all that melancholy. For plain sugar craving too, you might just consider a scoop of it.
If you are one of my Blog followers, you must have already known that I prefer preparing every cuisine at home, so why leave behind the idea of making ice creams. Moreover, in parties and small house events, concluding a meal with a Vanilla Ice Cream happens to be mandatory. Even you will agree when I say that a flavoured ice cream does not go well with a brownie or a tart. This is when the Vanilla flavour is the much-needed base.
The key highlights of my recipe are the use of full-fat milk, the G.M.S powder and C.M.C powder. Here, fat milk contributes to a frozen delight with the perfect texture whereas the G.M.S and C.M.C powder act as a softener and a stabiliser respectively.
Vanilla Ice Cream
Ingredients
Step 1: For making basic icecream:
- 1/2 litre full fat milk
- 11/2 tbsp cornflour
- 1 ½ tbsp. G.m.s powder
- 1/8 tsp C.m.c powder
- 9-10 tbsp sugar
Step 2: For vanilla icecream
- 1 tsp vanilla essence
- 1/2 cup whipping cream
Instructions
Step 1:
- Divide milk into two parts.
- Put 1/4 part of the milk in a bowl and add cornflour, g.m.s powder, c.m.c powder, sugar and beat with an electric beater on medium speed for 5 minutes. Keep aside
- Put rest 3/4 part of the milk in a pan and cook it on medium flame, stir for few minutes. Keep stirring occasionally to avoid forming the thin layer on top of the milk.
- After 4-5 minutes put all the beated contents of the bowl into the pan and keep on stirring on medium flame until milk boils.
- Once the milk mixture starts boiling, switch off the flame and put the pan on counter top but Keep on stirring to prevent any skin forming on top of the milk. Let the mixture cool down completely.
- Once the mixture cools down completely, put it into plastic container, cover it and freeze for atleast 10 hours or overnight.
- After 10 hrs take out the plastic container from the fridge and you will find the basic icecream is totally get set.
- Basic icecream is ready.
Step 2:
- Take out the basic icecream from fridge and empty out the basic icecream mixture in a large bowl.
- Don’t let the mixture melt, add whipping cream, vanilla essence and beat until there are no lumps and the mixture becomes smooth and fluffy.
- First beat the mixture on leve1 or low speed for 2 minutes then beat on level 2 medium speeds for 2 minutes and gradually increase the speed, beat till it looks three times more than the basic icecream mixture. It takes around 8-10 minutes.
- Fill mixture in a plastic container; cover the top with cling wrap to avoid ice crystals.
- Put the lid on and freeze until set for 8 hrs. Or overnight.
- Take out the Vanilla icecream from the freezer, scoop out and serve immediately.
Notes
From ½ litre milk you will get 11/2 litre ready vanilla icecream.
G.M.S powder is used to make the icecream soft and C.M.C powder is used as icecream stabilizer.
Nutrition
How to make Vanilla Icecream:
Step 1:
- Divide milk into two parts.
- Put 1/4 part of the milk in a bowl and add cornflour, g.m.s powder, c.m.c powder, sugar and beat with an electric beater on medium speed for 5 minutes. Keep aside
- Put rest 3/4 part of the milk in a pan and cook it on medium flame, stir for few minutes. Keep stirring occasionally to avoid forming the thin layer on top of the milk.
- After 4-5 minutes put all the beated contents of the bowl into the pan and keep on stirring on medium flame until milk boils.
- Once the milk mixture starts boiling, switch off the flame and put the pan on counter top but Keep on stirring to prevent any skin forming on top of the milk. Let the mixture cool down completely.
- Once the mixture cools down completely, put it into plastic container, cover it and freeze for atleast 10 hours or overnight.
- After 10 hrs take out the plastic container from the fridge and you will find the basic icecream is totally get set.
- Basic icecream is ready.
Step 2:
- Take out the basic icecream from fridge and empty out the basic icecream mixture in a large bowl.
- Don’t let the mixture melt, add whipping cream, vanilla essence and beat until there are no lumps and the mixture becomes smooth and fluffy.
- First beat the mixture on level 1 or low speed for 2 minutes then beat on level 2 medium speeds for 2 minutes and gradually increase the speed, beat till it looks three times more than the basic icecream mixture. It takes around 8-10 minutes.
- Fill mixture in a plastic container; cover the top with cling wrap to avoid ice crystals.
- Put the lid on and freeze until set for 8 hrs or overnight.
- Take out the Vanilla icecream from the freezer, scoop out and serve immediately.
Note:
- Use full fat milk to get the perfect taste and texture.
- From ½ litre milk you will get 11/2 litre ready vanilla icecream.
- G.M.S powder is used to make the icecream soft and C.M.C powder is used as icecream stabilizer.
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