Vanilla icecream
VANILLA ICE CREAM
INGREDIENTS
- Heavy whip cream / fresh cream – 1 cup [chilled ]
- Condensed milk – ¾ cup or as per taste
- Vanilla essence – 1 tsp
- Milk – 1 1/4 cup [chilled ]
- Fresh cream – 1 tbsp to enhance the texture [ amul ]
PREPARATION
- Chill the beater blades and mixing bowl for sometime .
- All the ingredients must be chilled .
METHOD
Take the chilled cream in a bowl .
Beat the cream till soft peaks are formed and the quantity doubles. [ 3 to 4 minutes ]
Don’t over beat.
Add chilled milk + vanilla essence + condensed milk + fresh cream and again beat for a minute.
**** HERE – Your base for the icecream is ready ,after this you can add any flavors / juice / pulp for different types of ice creams.Instead of vanilla essence use any essence.
Pour it in a freezer safe container and freeze it for more than 6 – 8 hours or overnight.
****If you want you can beat it again after 4 hrs to avoid crystallization [ it is optional ]
Once frozen, scoop and serve in a bowl or cone.
NOTES
- If you don’t have a beater use a mixie , time required will be less.Quantity will be less compared to beater .
- Some have tried using amul fresh cream instead of whip cream .
- ****Once the basefor the icecream is ready , you can add any flavors / juice / pulp for different types of ice creams – for 1 cup cream you have to add either one cup of any juice or pulp or milk . Instead of fresh fruit juice you can use canned juice.
- There is no chance of ice crystals to form in this recipe.
- Instead of condensed milk we can use half or ¾ or as per taste cup powdered sugar.
- Quantity of condensed milk or sugar depends on the sweetness of the juice and your taste.
- Also check whether the whip cream is sweet . Some whip creams have sugar . I have used RICHS GOLD brand .
- You can also use amul whip cream / tropolite.
- Don’t over beat the cream else it will crack .
- You can chill the beater’s blade and mixing bowl for sometime.
- All the ingredients have to be chilled.
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