Eggless Vanilla ice-cream (no machine)
Author: 
Recipe type: Dessert
 
Ingredients
  • 2 cups whole cream milk
  • 4 tsp cornflour
  • 4 tsp vanilla essence
  • 1-3/4 cup granulated sugar (or to taste)
  • 1.5 cups full cream
Instructions
  1. Reserve 1 cup of milk and warm the rest in a heavy bottomed pan.
  2. Stir continuously to prevent it from burning.
  3. Dissolve the cornflour in the reserved cup of milk.
  4. Once it reaches near boiling point, add the cornflour milk.
  5. Stir, and heat the milk until it thickens and coats the spoon. Do not let it boil over.
  6. Take it off the flame, and chill.
  7. Once it is chilled, whip it till it is three times in volume.
  8. Whip full cream till it forms soft peaks - about a minute. Don't churn it too much - you don't want butter.
  9. Add sugar and vanilla essence. Whip for another 30 seconds.
  10. Now fold in the whipped milk and whip gently until it all well blended - about 2 minutes on the low.
  11. Keep the ice cream in the freezer for 45 minutes.
  12. Take out and give it a good churn for about 2 minutes.
  13. Return to the freezer and repeat for 3 more times. Make sure to break all the crystals. The ice cream will start looking like slush. (This pumps the ice cream with air that will make it fluffy, creamy and smooth.)
  14. After the final churn, transfer it to a closed container and freeze it for 4 or more hours.
Note: Freeze ice cream in small containers as this will freeze it faster which will prevent ice crystal formation.
Recipe by The Lady 8 Home at https://www.thelady8home.com/eggless-vanilla-ice-cream-no-machine/