I scream, you scream we all scream…WE LOVE ICE CREAM!
Very First Ice-Cream Post!!!
Excitement + nervousness + anxiety = me making ice-cream for the first time. While the ice-cream was in the process of setting I felt like a kid waiting to open his birthday presents. (I am always eager to open presents even now. But who isn’t??)
This recipe is by the famous chef Sanjeev Kapoor. I never thought making an ice-cream was so darn easy. Definitely happy with my first attempt, although it has scope for improvement. I am happy that it was not crystallized. This opens a new gate to making more ice-creams. I made some teeney weeny, itsy bitsy changes to the main recipe, but made sure that it did not change the actual recipe. So here it is..tadaaaa!!!
Milk (skimmed) – 2 ½ cups
Amul Fresh cream – ½ cup
Corn flour – 1 tablespoon
Brown Sugar – 5 tablespoons
Vanilla Essence – 1 teaspoon
- Mix the cornflour in ¼ cup milk and keep aside.
- Boil the remaining milk in a pan.
- Add sugar and cornflour mixture to it and cook for 4-5 minutes on low flame. Keep stirring in between. Set aside to cool it.
- Add fresh cream and vanilla essence.
- Transfer it to a shallow container. Cover it and tip it in the deep freezer till almost set.
- Divide the mixture into two portions and blend/ churn each portion separately in a blender till smooth.
- Transfer each of the two portions into the shallow container.
- Cover it with cling film and then put the lid.
- Freeze until firm. Scoop and serve and enjoy.
- I used amul fresh cream. You may use any of your choice.
- In this recipe it wasn’t mentioned whether to use full cream milk or skimmed. I used what was available with me. For best results I feel we should use full cream milk.
- The recipe called for normal white sugar, I used brown sugar instead.