How to Make Ice Cream (Ice Cream Recipe)

Name: How to Make Ice Cream (Ice Cream Recipe)
Prep time: 8 h
Cook time: 10 min
Total time: 8 h 10 min
Ingredients: 1 can sweetened condensed milk ((14 ounce can, about 400 grams)); 2 cups Heavy whipping cream; 2 teaspoons vanilla extract; 1½ cups Heavy cream ((Whipping cream or amul fresh cream, 360 ml)); ¾ cup organic sugar; 2 teaspoons cornstarch ((Corn flour or custard powder)); ¾ cup full fat milk ((180 ml)); 2 teaspoons vanilla extract ((or vanilla pod))

5.0

(53)

www.indianhealthyrecipes.com

Your recipes

Prep Time: 480 minutes

Cook Time: 10 minutes

Total: 490 minutes

Servings: 6

homemade ice cream ice cream recipe

How to Make Ice Cream (Ice Cream Recipe)

Ingredients

Remove All · Remove Spices · Remove Staples

1 can sweetened condensed milk ((14 ounce can, about 400 grams))2 cups Heavy whipping cream2 teaspoons vanilla extract1½ cups Heavy cream ((Whipping cream or amul fresh cream, 360 ml))¾ cup organic sugar2 teaspoons cornstarch ((Corn flour or custard powder))¾ cup full fat milk ((180 ml))2 teaspoons vanilla extract ((or vanilla pod))

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Chill all the ingredients, mixing bowl and beaters in the refrigerator for 12 to 24 hours. Also freeze a metal tray or container overnight to store your ice cream.

Step 2

Pour the chilled cream to the chilled bowl. Begin to whip on a low speed first. Then increase the speed to medium and whip to stiff peaks.

Step 3

It takes about 7 to 8 mins to get to the stiff peak stage, on medium speed. Be careful not to over whip the cream as it can turn grainy.

Step 4

Pour the condensed milk and vanilla to the whipped cream. Gently fold to incorporate the condensed milk into the whipped cream. Do not mix vigorously so you don't deflate the whipped cream.

Step 5

Transfer this to a freezer safe container and place a parchment paper or cling wrap. Press down on to the ice cream to remove any trapped air in between the ice cream and the parchment paper.

Step 6

Freeze until set, for 8 to 15 hours. If the ice cream is too hard, place it on the counter for 5 to 6 mins. Scoop the ice cream and serve.

Step 7

To a sauce pan, add corn starch, vanilla extract (or pod), sugar and milk. Whisk well until the sugar dissolves.

Step 8

Cook this on a medium heat stirring constantly until the custard thickens and coats the back of a spoon well. Do not over cook. Taste test this to make sure it is cooked thoroughly as we don't want a starch flavor in the ice cream.

Step 9

Strain this and cool, before chilling in the fridge.

Step 10

When the custard becomes really cold, beat with the electric beater until smooth.

Step 11

Pour cream to another chilled bowl and whip it until stiff peaks. Add 2 scoops of this whipped cream to the custard and mix gently.

Step 12

Pour this back to the whipped cream. Mix together gently to incorporate the cream and the custard. Pour this to a freezer safe container. Place a cling wrap over the cream. Freeze for 8 to 16 hours.

Step 13

Scoop the ice cream and serve with your favorite toppings.