600mlcream with at least 25% fat (whipping cream, heavy cream, amul cream with 25%)
1 ½teaspoonvanilla extract
1 ½cupscream (or 360 ml from 2 amul fresh cream packs or whipping cream or heavy cream)
2teaspoonscorn flour or corn starch or custard powder
¾cupfull fat milkor 180 ml
How to make the recipe
Chill the cream & condensed milk over night in the fridge. Chill the bowl and beaters at least for 24 hours in the freezer.
Recipe 1 with condensed milk
Pour the chilled cream to the chilled bowl. Begin to whip on a low speed first. Then increase the speed to medium.
Whip it till you see stiff peaks. Do not over whip the cream as it can turn grainy. Pour the condensed milk and vanilla.
Then stir gently with out deflating the cream. Transfer this to a box and freeze for 8 to 15 hours. Scoop the ice cream and serve.
Recipe 2 with custard base
In a pan whisk together corn starch or custard powder, vanilla pod, sugar and milk until the sugar dissolves.
Cook this on a medium heat stirring constantly until the custard thickens and coats the back of a spoon well. Do not over cook. Filter this. Cool and chill in the fridge. Beat with the electric beater.
Whip the cream in the chilled bowl until stiff peaks are formed. Add 2 scoops of this cream to the custard and stir well.
Pour this back to the whipped cream. Stir gently for even mixing. Pour this to a freezer safe box. Place a cling wrap over the cream. Freeze for 8 to 16 hours.
Scoop the ice cream and serve with your favorite toppings.