Prep Time: 10 mins Freeze Time: 5 hours Yields: 2 large scoops of Vanilla & Chocolate each Level: Beginner
Pune is under a strict lock-down again. It started on Monday (today is Wednesday) and hence our weekend was spent scrambling to stock up on essentials and grocery. If it was a month earlier, in addition to rice, pulses, veggies and fruits we would have hoarded ice cream too (my husband needs a scoop every night after dinner). But since the time I started making ice cream at home, I am happy to say that we haven’t felt the need or the inclination to buy ice cream anymore!
Making ice cream at home is super easy and very simple. You don’t need an ice-cream maker, you don’t need nitrogen and you certainly don’t need to spend hours evaporating milk on the gas top. Ice cream as the name suggests is “iced cream”, so all you need is cream and a sweetener essentially and if you freeze it, you should get ice cream. Right? Damn right! Of course if you add color or flavour then ice cream is way more fun 🙂
In lieu of sugar I use sweetened condensed milk like Nestle Milkmaid and by weight I use the same amount of condensed milk as my cream (25% fat). You do need to use cream with at least 25% fat percentage else it wouldn’t be creamy and delicious…
- Cream (I used Amul Cream) – 150 gms
- Sweetened Condensed Milk (I used Nestle Milkmaid) – 150 gms
- Vanilla Essence – 3/4 tsp (extra flavour)
- Dark Chocolate – 70 gms (extra flavour)
- Using an electric mixer, whip the cream at high speed into stiff peaks. The lower the fat percentage the longer you need to whip.
- Once you have stiff peaks of your cream, add the same amount (in weight) of condensed milk. I add in two installment but you are welcome to add it all in one go as well.
- Cream the mixture well until its all incorporated well.
- Add the Vanilla Essence and mix well.
- This is your unfrozen vanilla ice cream.
- If you are only making Vanilla Ice Cream then pour your cream mixture in a freezer friendly container, cover it and keep it in the freezer for at least 5 hours.
- If you want to make Chocolate Ice Cream, then add an equal amount (in weight) of melted chocolate. Then pour the mixture in a container, cover it and keep it in the freezer for at least 5 hours!
This ice cream is creamier hence a little denser and 10x more delicious than any store bought ice cream. I promise you that 🙂