Last few months had been so busy that I couldn’t take out any time to blog. I know it’s not good to say so, but I was fully occupied physically as well as mentally. It’s not that I wasn’t cooking or making something new, but my other involvements were leaving me drained off energy. So making it difficult to be in a mood to click and post anything. At the same time I was constantly missing my blog. So here I’m again with my recipes.

Right now summer /monsoon season is going on. This is the time we love to have various drinks to quench our thirst or want to lick all those delicious ice creams and popsicles.

When Valli announced frozen desserts as one of the theme this month in blogging marathon, I immediately decided to take this theme. That way I’ll be making and eating icecreams 😉. For the first day, I’m making basic vanilla ice cream.

My son always demands for ice cream in his shakes, that’s why I always keep my fridge stocked with vanilla ice cream. When I was in college, I had attended one cooking class. In that class I had learnt how to make basic vanilla ice cream. Though I make ice cream with various methods, but this is one of my favourite recipe as it requires simple easily available ingredients. Here I’m sharing this recipe with you.

vanilla ice cream

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Basic Vanilla Ice-cream/ Egg free ice cream recipe
Soft and creamy icecream that just melts in mouth
vanilla ice cream
Servings
Ingredients
Servings
Ingredients
vanilla ice cream
Instructions
  1. Bring milk to a boil and let it simmer on low flame till it reduces to almost half.
  2. Add granulated sugar and continue to stir till sugar dissolves completely.
  3. Dissolve cornflour in little milk to make a paste.
  4. Slowly add cornflour paste to the simmering milk with. Keep on stirring continuously so as to avoid burning of milk as the bottom.
  5. When it gets thickened, remove from fire and allow it to cool completely.
  6. Beat it well with a hand mixer or in a mixie.
  7. Pour in a container and keep in freezer till semi frozen.
  8. Keep cream in the fridge for about 2 hours to chill. Take out the chilled cream and beat it over ice.
  9. Add powdered sugar and beat again till fluffy. Keep in the fridge until use.
  10. Take out the semi frozen milk mixture. Add 1 tsp vanilla essence and beat it again till it becomes almost double due to aeration.
  11. Fold in the cream gently.
  12. Pour in shallow container and refrigerate till frozen.
  13. Scoop out once frozen and top with fresh fruits or sauce of your choice.
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I am sending this recipe for Blogging Marathon #78 Week 2 day  1

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78