Vanilla Ice Cream

Ice cream is all-time favorite of every one specially kids and youngsters. In summer, ice cream is demanded quite often to soothe the effects from heat and enjoy with family and friends. In every occasion, ice cream is the first dessert which is expected to be included in menu.

So here I am sharing a very easy and basic recipe of vanilla ice cream which is easy to prepare and which is without egg and without ice cream machine. You just need a good electric beater for home made ice cream.

This Vanilla Ice cream recipe is very basic which can be served with every kind of topping and can be moulded with other flavours.

Ingredients: Serving for 4 - 5 persons

1. Milk: 1/2 litre full cream
2. Corn flour: 1 spoon
3. Sugar: 200 gram
4. GMS powder: 1.5 spoon
5. CMC powder: 1/4 spoon
6. Whipped cream : 200 ml
7. Vanilla essence: 1 spoon
8. Chocolate syrup: for garnishing ( Optional)

Method of Preparation:

1. Take half litre full cream milk. Divide this milk in two parts of 100 ml and 400 ml.
2. Take 400 ml milk in a pan and boil it on medium flame. Put sugar in milk and continuously stir it.
3. Take 100 ml milk in a bowl. Add corn flour, GMS powder and CMC powder and mix well. Make sure that there is no any lump.
4. Add this mixture to 400 ml milk and stir well to avoid lump.
5. Heat this milk continously till it turn in to a sauce type thickness. It take at least 20 minutes to reach this consistency after adding mixture of GMS and CMC powder.
6. Let it be cool. If any lump in milk mixture then Blend it with hand blender to make a smooth paste.
7. If you have no hand blender then you can filter it using clean tea filter.
8. When it cools down, take it into a air tight container, preferably aluminium or plastic.
9. Keep freezer on maximum. Put milk paste in to freezer for 2 hours or till when it starts to set as ice.
10. When it starts to set as ice, take it out and whisk it fast with electric beater. It will get little fluffy after whisking.
11. Keep it again in freezer for 2 hours and let it again set.
12. After 2 hours, again take it out and add cream and vanilla essence and whisk it fast with electric beater. Now it will get fluffy and turn in to ice cream texture.

   13.  Keep it again in freezer for 2 hours to set.
   14.  Now ice cream is ready. Take it in a bowl, topping with chocolate syrup and serve it.

Tips:

1. Make sure there is no any lump in milk paste. Either you filter it or blend it.
2. Every freezer has different settings. So check on 30 minute intervals when it starts setting in to ice. I generally keep milk paste in freezer for 2 hours and it starts setting in this time.
3. You can adjust sugar and cream in to ice cream as per your taste and health.