Now that the temperature in Tamil Nadu is hovering around 35° C and schools are beginning to close for summer vacation, everyone is longing for cool treats to beat the heat. This is the perfect time to make ice cream, as homemade ice cream is cheaper and healthier than what you get in the store. Plain Vanilla Ice Cream can be served with Carrot Halwa to make it even more interesting.
My vanilla ice cream is not only easy to make but also hassle free in freezing. I don’t take it out halfway during freezing to whisk it as some suggest. Unlike the store bought version which is full of air to make up the volume, this ice cream is rich and creamy, and much better value for money.
I always use Amul cream – well, that’s the only cream available 🙂 Some stores unfortunately refrigerate the cartons, even though the cartons say do not refrigerate. When you buy cream ensure that it has not been refrigerated and do not refrigerate at home as well. To make sure it is not refrigerated hold it for a few seconds. If it feels cold, it was most probably refrigerated in the storeroom before it was brought to the shelf. If the cream has been refrigerated it won’t blend when you beat it. I don’t advise using fresh cream because it often sours during storage.
The milk and the egg in the vanilla ice cream provide a large amount of high quality protein. The sugar and the cream add to the energy value. Those who are on weight reduction programmes or a low carbohydrate diet, sorry, you have to stay away from this delicious dessert 😦
- 4 C Milk
- 2 ½ C Sugar
- ¼ C Cornstarch
- ¼ tsp Salt
- 1 T Vanilla Essence
- 4 Eggs
- 2 L Cream
- Blend salt and cornstarch with half a cup of milk.
- Scald the rest of the milk in a large saucepan.
- Add 2 cups of sugar and the milk with cornstarch, and blend well.
- Heat the mixture, stirring continuously. When the mixture begins to boil, lower heat but continue stirring for a minute.
- Beat the eggs with the rest of the sugar. Slowly add small quantities of the hot milk to the egg, continuously beating.
- When you have added more than half a cup of hot milk to the egg, transfer the egg to the milk, stirring continuously. Remove from heat.
- Add the vanilla and cream and blend using a wire whisk.
- Cool, pour into containers and freeze.
- Scalding is to heat milk to just below boiling point.
- We beat the egg with hot milk to raise the temperature of the egg as otherwise the mixture will curdle when the egg is added.
- If you have a large enough double boiler, you can blend the egg with the milk in the beginning itself and cook the ice cream mixture in the top pan. Stir until the mixture evenly coats the back of a metal spoon. Thus you can avoid the step of beating the egg with hot milk.
- Shake the cream carton well before adding to the ice cream mixture. The cream should not be refrigerated either in the shop or in the home.