Vanilla ice-cream is traditionally made from fresh milk, cream, egg yolks, sugar and vanilla, which are frozen and aerated. This is a basic eggless vanilla ice cream recipe without using emulsifiers and stabilizers.
Ice cream is a mixture of milk, cream, sugar, and sometimes other ingredients that has been frozen
into a soft, creamy delight using special techniques. Ice cream has been a popular treat for
hundreds of years but has only become commonplace since the widespread use of refrigeration.
To ensure your homemade ice cream will come out creamy, use heavy cream,
milk with a higher percentage milk fat, such as whole milk. If the ice cream is made with a
lower percentage milk fat, it has the potential to become icy.
Try these recipes: Mango Ice Cream | Matar Paneer | Methi Matar Malai | Jeera Aloo
If you decide to use vanilla extract in the ice cream, instead of the vanilla bean,
it is important to use “pure” vanilla extract. Imitation vanilla extracts leave a bitter after taste. The Products which are labeled ‘Vanilla Flavoring’ are a combination of
pure vanilla extract and imitation vanilla extract and should not be used.
Lastly, you can use Vanilla Bean Paste. It has the convenience of pure vanilla extract but
also contains those wonderful small black vanilla seeds that make the ice cream look so good. It can often be found in specialty food stores or you can purchase online.
Want to make ice cream without an ice cream maker, pour the ice cream mixture into a
shallow container (glass or metal work best) that you’ve popped in the freezer previously to get nice and chilled.
Store in the coldest part of your freezer until almost firm, but still soft enough to be stirred.
For the next three hours, check the ice cream every hour and stir or mix with a hand mixer to keep it aerated and creamy.
Vanilla Ice-cream
Ingredients
- ½ cup white sugar
- 2 cup milk
- 1 cups heavy whipping cream
- 2 tsp vanilla extract
Instructions
- Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
- Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly preferably over night or minimum 2-3 hours.
- Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn 20 to 25 minutes.
- When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
