Recipe: Vanilla Ice-Cream

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.

Vanilla Ice-Cream

Ingredients:

1. Amul full cream milk - 1 cup
2. Amul fresh cream - 1 cup
3. Sugar - ½ cup
4. Vanilla essence - ¼ tsp 

Method:

1. 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.
2. Once the mix is thickened, let it cool down.
3. Afterwards, pour the mix into a mixer’s jar with fresh cream: and mix it well.
4. 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.
5. After 3 hours take it out and mix it again in a mixer grinder, till it becomes soft but not liquidized.
6. Now, keep it in ice cream moulds and keep it in the freezer, again, for 1 hour.