ICE CREAM
Ice cream is one of the most popular dessert, and has been my favourite of all time. This is the one food, that can instantly enlighten my mood.
Ice cream is usually made with milk, with a added sweetner and a flavouring. There are so many ways to make an Ice cream. Ice cream can also be used as, one of the ingredient to make various dishes like faloodas and milk shakes.
ABOUT THE RECIPE:
This recipe is made with just 3 ingredients, that anyone can make. It doesn’t involve any cooking. If I want to make a large quantity and doesn’t really have enough time, I prefer this method. It is a no fail recipe, and gives the most creamiest texture, without any ice crystals.
I’ve included plain vanilla ice cream recipe in this blog. This is kind of a basic recipe, where any kind of flavourings can be added to it. This ice cream can also be used to make milkshakes and faloodas.
I’ve made a bulk quantity of ice cream this time. This quantity of ingredients, that I’ve used here, makes around 3.5 litres of ice cream. The quantity of ingredients can be cut to half, for a smaller batch.
INGREDIENTS FOR ICE CREAM:
- WHIPPING CREAM – 1 LITRE
- SWEETENED CONDENSED MILK – 800 GMS
- VANILLA ESSENCE – 2 TSP
HOW TO MAKE ICE CREAM:
- Whisk the heavy whipping cream, until it forms soft peaks. You can also use a blender.
- Add the sweetened condensed milk to the whipping cream.
- Add 2 tsp of vanilla essence to it.
- Whisk it until, all the ingredients are well combined.
- Pour the mixture to an airtight container, and place it in the freezer for 24 hours.
- After 24 hours the ice cream will be all set to serve.
ENJOY IT WITH YOUR FAVOURITE TOPPINGS.
IT CAN ALSO BE ADDED TO YOUR FAVOURITE MILKSHAKE OR FALOODAS.
I’VE MADE ROSE MILKSHAKE WITH THIS VANILLA ICE CREAM.
VARIATIONS:
- Any kind of flavorings can be added to it, instead of vanilla essence.
- Any food colors can also be added, along with the flavoring.
PRO TIP:
- You don’t need to whisk the whipping cream until stiff peaks. Even if you whisk it until, stiff peaks, it doesn’t stay stiff after adding condensed milk. So whisking it until soft peaks is more than enough. You will still get the creamiest texture.
- Use an airtight container to store the ice cream. If not, wrap the top of the container with a cling wrap. This prevents the ice cream, from the formation of ice crystals.
- It has to be frozen for at least 24 hours, since it is made with condensed milk.