Ice cream (Vanilla)

Ice cream… The very thought makes my mouth water. I love ice cream, my kids love ice cream, and I don’t know anyone who would say no to a bowl of ice cream. Make it a home-made ice-cream, and the “Yes, please” would be really loud and clear!



My hubby is the driving force behind this dish, and the rest of us (kids and I) helped out by finishing off the ice-cream in record time. In fact, younger one kept asking for more “I-keem”. 

You’ll be surprised by how easy it is to prepare vanilla ice cream at home. You can even spice it up by adding choco-chips, fresh fruits, cashews, and what nots to it during preparation. Or, if you’re like me, you can add the extras while eating ;).

Ingredients:
  • Whipping Cream – 2 cups
  • Sugar (powdered) – ¼ cup (you can omit this, or even add more, as per taste)
  • Condensed Milk – 1 cup
  • Vanilla Essence – ½ tsp
Method:
  1. Keep whipping cream refrigerated for at least 12 hours.
  2. Ten minutes before starting preparation, keep your bowl and whisk in the freezer.
    (If the weather is hot, take a vessel full of ice and keep your preparation bowl on top of it while doing everything.)
  3. Add whipping cream and powdered sugar to the bowl, and whip (from low to high speed) for at least 10 minutes. Basically, the consistency must be such that, when you lift the metal hook out of the bowl, cream should not fall.
    (Note: Make sure to not over-whip or the cream will separate out and will look curdled)
  4. Add the condensed milk and mix gently with a spatula.
  5. Now, add the vanilla essence and mix gently once again. (Optional) At this stage, you can add anything to this mix, such as cashew nuts, choco-chips, fruit pieces, and so on. And mix gently. Also, remember that when you are adding extra stuff, perhaps you can omit the vanilla essence. 
  6. Add contents to an air-tight container and freeze for 8 to 12 hours.
       Voila! Deliciously creamy home-made ice-cream is ready. Enjoy!

Comments

Post a Comment

Popular posts from this blog

Milk Bun

Image
I love baked goods, especially breads and buns. Kids too love them, and that's how I tried making these at home. Found a recipe for milk bread online (Renil's Kitchen), and tweaking it a bit worked wonders for me. Next, wanted to try buns. Saw many recipes, but felt I can re-use my milk bread recipe with the addition of an egg and oil instead of butter. Tried it out and it came out very well. Ingredients: Maida – 2 and ½ cups Milk – 200 ml Egg – 1  Sunflower oil – 4 Tbsp Yeast – 1 tsp Sugar – 1 tsp + 4 tbsp Method: Proof yeast Warm 200 ml milk. It should be only warm enough so that you can dip in your finger in it for atleast 10 seconds. Add 1 tsp sugar to the warm milk. Add 1 tsp yeast. Cover the bowl and let it for rest for 10 minutes. The yeast should get activated after 10 minutes. If you do not see bubbles frothing at the surface of the bowl, discard this mixture and take another batch. Prepare dough In a big mixing bowl, add the fol
Read more

Avial - Mixed vegetable curry, Kerala recipe

Image
Avial is a combination of vegetables, with some coconut and other stuff thrown in. It is my favorite vegetable dish, best combined with rice, fish curry and pappadam (papad). Ah, mouth is watering at the thought. It is also a great way to get a lot of veggies into the little tummies at my house. In the mix-up, they forget that they’re eating a lot of vegetables :D. I love the Avial my mom makes. For me, she makes it slightly mushy, and it tastes oh-so-good! Mummy makes it in a very authentic way. She cooks each vegetable separately so that each is correctly cooked. And she also adds raw mangoes for the correct sourness, and takes it out if it gets too sour, etc etc. I’m too lazy to do all that, plus, not too fond of sour(tamarind-ish) taste, so my Avial preparation is very simple. The only time-consuming activity is cutting up all the vegetables. I usually use raw banana, carrot, potato, drumstick, and snake gourd. You can use the vegetables of your choice. Ingredients
Read more