Vanilla Ice Cream Recipe

Vanilla Ice Cream Recipe with step by step photos and video recipe – is creamy, soft and delicious eggless vanilla ice cream recipe. This vanilla ice cream recipe includes the basic method of preparing an eggless vanilla ice cream.

I used to make ice creams with milk powder earlier but nothing like ice cream made with soft and smooth custard base. A teaspoon of corn starch added to milk does the magic and creates a super creamy and rich ice cream. This is the basic recipe for vanilla ice cream without an ice cream maker.

To make vanilla ice cream recipe at home we need whole milk, corn flour, sugar, cream, vanilla and some toppings. Low fat fresh cream works wonderfully in this vanilla ice cream recipe. You can use heavy cream, double cream or whipping cream if you prefer. If making ice cream with custard base is new to you, do try this out and I am sure you will be amazed.

Since summer is coming, the ice cream would begin to melt as soon as I would serve or take pictures. To avoid this, I always keep the serving bowl in the freezer for 15-20 minutes so that ice cream easily does not melt. This tip is come handy while we have guests at home or during some small party.

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How To Make Vanilla Ice Cream (Step By Step Instructions With Photos):

preparing the base sauce :

1. Collect all the required ingredients.

2. To make Vanilla Ice cream at home, take 2 tbsp milk in a bowl.

3. Then add 1 tbsp cornstarch in it.

4. Mix well and keep the mixture aside. Ensure that you use cold milk or lumps will be formed.

5. In a pan, take full fat milk and sugar.

6. Boil the milk, keep stirring so that the milk does not stick to the bottom and the sugar dissolves.

7. When it comes to a boil, add the corn paste gradually, and bring to a boil again, stirring continuously.

8. Cook the mixture on medium to low flame stirring consistently to prevent lumps. It may take about 5-6 mins.

9. Turn off the stove when it turns thick. The mixture has to coat the back of the spoon when you dip it in the mixture.

10. Transfer the base sauce in a bowl and allow it to become warm or cool down.

11. When it reaches room temperature, transfer on to a container with a tight lid.

12. Keep in the freezer for 40-45 minutes or freeze till almost set.

13. When the base sauce is semi set after 45 minutes, remove from the freeze and pour the prepared sauce to a bowl.

14. With an electric beater, beat the base sauce till it increases a bit in volume.

15. Beat on a medium to high speed for 1 to 2 minutes.

16. Whisk the base sauce till it smooth. Keep it aside.

whipping fresh cream :

1. In another bowl, take about ½ cup heavy whipping cream or 25% to 35% low-fat cream.

2. Now begin to whip the cream on medium to high speed. Do not over whip otherwise you will end up with butter.

3. Check after 1 minute and then again after 30 seconds.

4. Soon the mixture turns frothy first and then to stiff peaks. Just take care do not over whip the cream.

making vanilla ice cream :

1. Now add 1 tsp vanilla essence in the cream.

2. Then add  beaten thickened base to the whipped cream + base mixture.

3. Fold lightly taking care that the ice cream mixture holds the volume and does not fall flat.

4. Smooth and creamy soft set ice cream is ready. Very runny mixture may later form ice crystals.

5. Transfer this to a freezer safe container.

6. Next place a cling wrap or butter paper so that it touches the cream. This helps prevent ice crystals.

7. Cover the bowl tightly with a lid and keep in the freezer.

8. Freeze at least for an hour to overnight. This was after overnight.

9. When the vanilla ice cream is well set, scoop and serve in bowls or plates. 

10. Your Homemade Vanilla Ice Cream is ready. You can top the ice cream with any syrup or fruits or sprinkles or serve it plain.

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RECIPE CARD :

VANILLA ICE CREAM RECIPE

Achala
This vanilla ice cream recipe includes the basic method of preparing an eggless vanilla ice cream without an ice cream maker.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Freezing Time 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine International
Servings 15 scoops
Calories 67 kcal

Ingredients
  

  • 1 cup full fat milk
  • 1 tbsp cornstarch or cornflour
  • 2 tbsp milk
  • ½ cup sugar
  • 1 tsp vanilla essence
  • ½ cup cream low fat 25% to 35% or whipping cream

Instructions
 

preparing the base sauce :

  • Collect all the required ingredients.
  • make Vanilla Ice cream at home, take 2 tbsp milk in a bowl.
  • Then add 1 tbsp cornstarch in it.
  • Mix well and keep the mixture aside. Ensure that you use cold milk or lumps will be formed.
  • In a pan, take full fat milk and sugar.
  • Boil the milk, keep stirring so that the milk does not stick to the bottom and the sugar dissolves.
  • When it comes to a boil, add the corn paste gradually, and bring to a boil again, stirring continuously.
  • Cook the mixture on medium to low flame stirring consistently to prevent lumps. It may take about 5-6 mins.
  • Turn off the stove when it turns thick. The mixture has to coat the back of the spoon when you dip it in the mixture.
  • Transfer the base sauce in a bowl and allow it to become warm or cool down.
  • When it reaches room temperature, transfer on to a container with a tight lid.
  • Keep in the freezer for 40-45 minutes or freeze till almost set.
  • When the base sauce is semi set after 45 minutes, remove from the freeze and pour the prepared sauce to a bowl.
  • With an electric beater, beat the base sauce till it increases a bit in volume.
  • Beat on a medium to high speed for 1 to 2 minutes.
  • Whisk the base sauce till it smooth. Keep it aside.

whipping fresh cream :

  • In another bowl, take about ½ cup heavy whipping cream or 25% to 35% low-fat cream.
  • Now begin to whip the cream on medium to high speed. Do not over whip otherwise you will end up with butter.
  • Check after 1 minute and then again after 30 seconds.
  • Soon the mixture turns frothy first and then to stiff peaks. Just take care do not over whip the cream.

making vanilla ice cream :

  • Now add 1 tsp vanilla essence in the cream.
  • Then add beaten thickened base to the whipped cream + base mixture.
  • Fold lightly taking care that the ice cream mixture holds the volume and does not fall flat.
  • Smooth and creamy soft set ice cream is ready. Very runny mixture may later form ice crystals.
  • Transfer this to a freezer safe container.
  • Next place a cling wrap or butter paper so that it touches the cream. This helps prevent ice crystals.
  • Cover the bowl tightly with a lid and keep in the freezer.
  • Freeze at least for an hour to overnight. This was after overnight.
  • When the vanilla ice cream is well set, scoop and serve in bowls or plates.
  • Your Homemade Vanilla Ice Cream is ready. You can top the ice cream with any syrup or fruits or sprinkles or serve it plain.

Nutrition

Calories: 67kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 13mgSodium: 11mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 145IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!

finally, I request you to check my other ice cream recipes collection with this recipe post of vanilla ice cream recipe. It includes recipes like eggless strawberry ice cream, chocolate ice cream, layered ice cream, kulfi recipe, and many more. further, I request you to visit my other similar recipes recipes like,

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