Here's the 30th recipe of the Quarantine segment.
The summers are approaching, and so are our cravings for Ice-creams. Yesterday I'd posted the Recipe of Mewa Malai Kulfi.
So, starting up with the ice-creams let's tell you the recipe to make the most loved recipe, which is compatible with varied flavours. It's none other than Vanilla Ice-Cream.
I'm starting with this sweet milky treat, as it could be used in various other recipes like Chocobar Ice-cream, posted earlier. Also it enhances taste of many recipes such as Cold Coffee with Ice-Cream, posted earlier.
It can also be customised per person in different ways - with chocolate sauce and choco-chips, with sugar balls, with honey, with dry fruits, with chocolate bars, with fruits, with Ice-creams of different flavours, etc.
So beat the heat with homemade Vanilla Ice-Cream.
The summers are approaching, and so are our cravings for Ice-creams. Yesterday I'd posted the Recipe of Mewa Malai Kulfi.
So, starting up with the ice-creams let's tell you the recipe to make the most loved recipe, which is compatible with varied flavours. It's none other than Vanilla Ice-Cream.
I'm starting with this sweet milky treat, as it could be used in various other recipes like Chocobar Ice-cream, posted earlier. Also it enhances taste of many recipes such as Cold Coffee with Ice-Cream, posted earlier.
It can also be customised per person in different ways - with chocolate sauce and choco-chips, with sugar balls, with honey, with dry fruits, with chocolate bars, with fruits, with Ice-creams of different flavours, etc.
So beat the heat with homemade Vanilla Ice-Cream.
Vanilla Ice-Cream
Ingredients:
- Amul full cream milk - 1 cup
- Amul fresh cream - 1 cup
- Sugar - ½ cup
- Vanilla essence - ¼ tsp
- Mix milk and sugar in a wok and keep it on the flame for boiling. When the mix gets boiled turn the flame to sim and allow the milk to thicken.
- Once the mix is thickened, let it cool down.
- Afterwards, pour the mix into a mixer’s jar with fresh cream: and mix it well.
- After mixing, pour it into a thin-sheeted air-tight aluminum or steel container. Tie it tightly in a polythene bag and keep it in the freezer for 3 hours.
- After 3 hours take it out and mix it again in a mixer grinder, till it becomes soft but not liquidized.
- Now, keep it in ice cream moulds and keep it in the freezer, again, for 1 hour.
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