Vanilla Ice Cream recipe with step by step photos – creamy, soft and delicious eggless vanilla ice cream recipe.
Summers and ice creams are synonymous. Most of us like to have some ice cream or Kulfi during the summers.
This vanilla ice cream recipe includes the Basic method of preparing an eggless vanilla ice cream. for making the ice cream, custard is prepared first. Whipped cream is folded in the custard and then kept to freeze. There are other versions too with some being very quick and some taking time. In this recipe, No ice cream maker is used. you just need a good electric blender. You can also check this quick and easy Ice cream recipe made with just 3 ingredients.
Since it is very hot here, the ice cream would begin to melt as soon as I would serve or take pictures. I tried various times to get a neat frozen ice cream pic, but the temperature was very unforgiving.
Vanilla ice cream can be served plain or topped with a chocolate or caramel sauce. You can also serve the ice cream with fruits like chopped mangoes or a mix of fruits.
How to make vanilla ice cream
Preparing custard sauce
1. Before you begin, set the temperature in your fridge to its highest cold setting. Then in a small bowl, take 2 tablespoons milk and 1 to 1.5 tablespoons corn starch. Substitutions for corn starch are arrowroot flour and rice flour. Mix to a smooth paste.
2. Mix to a smooth paste.
3. In a saucepan or pan, take 1.5 cups full cream milk or full-fat milk.
4. Add ½ cup sugar.
5. Keep this pan on the gas stove and begin to heat it. Stir so that the sugar dissolves.
6. When the milk becomes slightly hot, add the corn starch paste gradually.
7. Stir quickly so that lumps are not formed.
8. Simmer on a low to medium flame, till the milk thickens. Keep stirring often when the milk is thickening so that the milk does not get browned or burnt from the base.
9. The custard sauce should coat the back of a spoon.
10. Take this custard sauce mixture in a bowl and allow it to become warm or cool down. Then keep covered in the freezer for 45 minutes to an hour.
11. Remove from the fridge. Change the temperature setting of your fridge back to the earlier one.
12. With an electric beater, beat on a medium to high speed for 1 to 2 minutes. You can also beat in a blender or mixer jar.
13. Beat the custard sauce very well.
Whipping fresh cream
14. In another bowl, take 200 ml chilled fresh cream (about ¾ cup). You could use heavy whipping cream or 25% to 35% low fat cream. Even malai (cream that floats on top of milk can be used). Like always I used amul cream. Do remember that the cream or malai has to chilled.
15. Now begin to whip the cream on medium to high speed.
16. Whip till you get soft peaks.
17. Add 3 tsp pure vanilla extract. Here I used homemade vanilla extract. You can also add scraped seeds from 1 or 2 vanilla beans.
Making vanilla ice cream
18. Then add the beaten custard sauce to the whipped cream + vanilla mixture.
19. Fold lightly & gently taking care that the ice cream mixture holds the volume and does not fall flat.
20. Here’s the vanilla ice cream mixture ready to go in the freezer. Cover the bowl tightly with a lid or aluminium foil or cling film. Keep in the fridge.
21. When the vanilla ice cream is semi-set after 4 to 5 hours, remove and whip again very well in the same bowl. I did not take pic of this step as I whipped the ice cream in the night. Again cover tightly and keep the vanilla ice cream in the freezer till its completely set. Below is pic of vanilla ice cream after getting set. If you want, then for a more smoother texture, you can whip twice or thrice too.
22. When the ice cream is well set, scoop and Serve vanilla ice cream in bowls or plates. you can top the ice cream with any sauce (chocolate or caramel) or fruits or serve it plain. You can even garnish with chocolate sprinkles or chocolate chips.
If you like ice creams, then you can also have a look at these quick ice cream recipes:
vanilla ice cream
Ingredients
- 1.5 cups full cream milk or full-fat milk or whole milk
- 1 to 1.5 tablespoons corn starch
- 2 tablespoons milk
- 3 teaspoons vanilla extract or 1 to 2 vanilla beans
- ½ cup sugar or add as per taste
- 200 ml cream or about ¾ cup cream - low fat 25% to 35% or whipping cream
Instructions
making custard sauce
- Before you begin, set the temperature in your fridge to its highest cold setting. In a small bowl, take 2 tablespoons milk and 1 to 1.5 tablespoons corn starch. Substitutions for corn starch are arrowroot flour and rice flour. Mix to a smooth paste.
- In a saucepan or pan, take 1.5 cups full cream milk or full-fat milk. Add ½ cup sugar.
- Keep this pan on the gas stove and begin to heat it. Stir so that the sugar dissolves.
- When the milk becomes slightly hot, add the corn starch paste gradually.
- Stir quickly so that lumps are not formed.
- Simmer on a low to medium flame, till the milk thickens.
- The custard sauce should coat the back of a spoon.
- Take the custard sauce in a bowl and allow it to become warm or cool down. Then keep in the freezer for 45 minutes to an hour.
- Remove from the fridge. Change the temperature setting of your fridge back to the earlier one.
- With an electric beater, beat the custard sauce till it increases a bit in volume. Beat on a medium to high speed for 1 to 2 minutes.
whipping fresh cream
- In another bowl, take about ¾ cup chilled fresh cream. You could use heavy whipping cream or 25% to 35% low-fat cream. Even malai (cream or malai that floats on top of the milk can be used).
- Now begin to whip the cream on medium to high speed. Whip till you get soft peaks.
- Add 3 tsp pure vanilla extract. Here I used homemade vanilla extract. You can also add seeds from 1 or 2 vanilla beans.
making vanilla ice cream
- Then add beaten thickened milk to the whipped cream + vanilla mixture.
- Fold lightly taking care that the ice cream mixture holds the volume and does not fall flat.
- Cover the bowl tightly with a lid or aluminium foil or cling film. Keep in the fridge.
- When the ice cream is semi set after 4 to 5 hours, remove and whip again very well in the same bowl. Cover again tightly and keep in the freezer for the ice cream to set.
- When the vanilla ice cream is well set, scoop and serve in bowls or plates. You can top the ice cream with any syrup or fruits or serve it plain.
Notes
- Corn starch - rice flour or arrow root flour.
- Dairy milk - almond milk.
- Fresh cream - non dairy cream or non dairy whipping cream.
Hello mam… I try ur vanilla ice cream twice in summers… In last year it was turned out awesome but this year it was more disaster… Once i have used pure malai without any addition of store bought cream and when i was whipping it neither soft peaks nor stiff peaks formed instead when i added it in custard sauce it got curdled uffff that was really a huge mess… Another day i made this very same receipe with store bought cream without any addition of malai so i faced a problem in its whipping i got no stiff peaks in it despite of so much beating … As u mentioned that in ur receipe that whip the cream till soft or stiff formed… So plx guide me in it…..
And mam one more thing my oven is getting over me day by day i am zero in baking… Plx get me guidance.
ohh…for malai, using the whipping blade in a mixer-grinder, it is made to a smooth cream. the malai has to be churned till a smooth cream-like consistency is got. then this cream has to be whipped. before whipping, make sure the cream is chilled or cold. for store-bought cream, you can whip till soft or stiff peaks. the whipping has to be done for at least 9 to 10 minutes. if the cream is added in hot custard sauce, it can curdle. whenever you whip cream , make sure it is cold. keep in the fridge for some hours and then whip. in the summers, you can keep both the bowl and the whipping attachment in the fridge. hope this helps.
regarding oven, let me know what information you are looking for.
Hi Mam,
I tried this recipe. it was awesome. actually i wasnt having corn starch and whipping cream. I tried with paste of arrowroot , rice powder and malai respectively. And I used a mixie for blending as i dint have electric blender also.
It was perfect to taste. My husband liked it very muchh. Thankyou so muchhhh Dassana mam.
Happiness is when your cooking experiment is success…
Best wishes
thanks soumya for sharing the variations. in fact, arrowroot is used while making frozen desserts like kulfi or ice cream as it is a good thickening agent and makes the ice cream creamy. also when malai is whipped what one gets is whipping cream. rice powder also helps in thickening. perfectly you made the recipe. yes i know it feels good when the cooking experiment is a success. welcome and wish you all the best.
Hi Dassana,,,,,,Amazing recipie,,,,,I was actually on top of the world jumping with joy after knowing my recipie came out well ,,,,,I wonder how would you feel being a master of such amazing recipies????????,,,,,thanks Dassana ,,,,,you are an amazing person too as your reply is so simple ,kind,ready to help and quick
thank you kavita. glad to know that the vanilla ice cream recipe turned out great.
to be honest i also feel elated and joyful when i create a successful recipe. it can be any recipe and need not be a complex one. more joy and love i also feel when my family enjoys these recipes.
thanks for this sweet comment.
I tried your kulfi recipe.
Came out really good.
Feeling happy.
thanks rejni for the feedback on kulfi recipe. nice to know.
Hmmm Your vanilla ice cream looks yummy! I have one question: How to make whipping cream?
thanks. whipping cream can be made at home by freezing over a few weeks the clotted cream that collects on top of milk when it is boiled. you will have to keep on adding layers of clotted cream from boiled milk and then keep in the freezer in a covered box. we call this clotted cream as malai in hindi language. before you make cream, remove the box from the freezer and keep in refrigerator overnight. next day, using a food processor with whipping attachment of a mixer or a stand mixer, beat the cream. first the cream will become smooth and liquid. this cream can be refrigerated again and used for curries or gravies. if you continue to beat the cream, then the cream will start becoming thick and have soft peaks first, followed by stiff peaks. now the cream is ready and can be used to make ice cream of whipped cream frostings for cakes or cup cakes.