Go Back
–+ servings

Homemade Vanilla Icecream | Eggless vanilla icecream | How Make Icecream base at home

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Freezing time 6 hours
Total Time 6 hours 35 minutes
Course Dessert
Cuisine Indian
Servings 7 servings

Ingredients
 

  • 1 litre milk
  • ¾ cup sugar
  • 3 tbsp corn flour or 3 tbsp vanilla custard
  • ¼ cup water
  • ½ cup malai or ½ cup fresh cream
  • 1 tsp vanilla essence

Instructions

  • In a heavy bottom pan, boil 1 litre milk on medium flame.
  • Then add ¾ cup sugar and mix well until sugar completely dissolves.
  • Now in another bowl add 3 tbsp corn flour and ¼ cup water. whisk it well so that there are no lumps in it.
  • Add the cornflour mixture and keep cooking until it become slightly thick and coasts the ladle. Switch off and set aside to cool.
  • Once mixture completely cool, add mixture into grinding jar and also add ½ cup fresh malai and 1 tsp vanilla essence in it.
  • Grind the mixture into pulse grinding.
  • Transfer to an air tight container, freeze for at least 2-3 hours.
  • After 2-3 hrs again grind semi solid mixture into grinding jar.
  • Finally transfer to the box and freeze for 8 hrs or overnight. Scoop and serve.

Notes

  • 2 time blending will yield nice creamy ice cream
  • Just pulse mixture few time that enough, we just need to break the ice crystals forming so no need to grind for long time.
  • Use can even use a hand blender to blend.
  • To avoid ice crystals, place plastic sheet and then close the lid of box.