1.5cupsfull cream milkor full-fat milk or whole milk
1 to 1.5tablespoonscorn starch
3teaspoonsvanilla extractor 1 to 2 vanilla beans
½cupsugaror add as per taste
200mlcreamor about ¾ cup cream - low fat 25% to 35% or whipping cream
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.
Corn starch - rice flour or arrow root flour.
Dairy milk - almond milk.
Fresh cream - non dairy cream or non dairy whipping cream.