Home made Vanilla Ice-cream

This is a HOME MADE version of ice cream. It does not contain the "anti-freeze" additives that shop bought ice cream has. Ice creams are the most popular frozen food items which are liked by both old and young equally one such ice-cream is vanilla . Most of the ice creams have artificial color and preservatives that meddle with all digestive juices making it difficult to process so why not try your hands on making this ice-cream at home with out any preservatives being added to it .

When i was making this in ice-cream maker it took me 25-30 min to churn the mixture you wont believe how amazing it tasted when its all done .. Tasted so yummy a lot better than store brought ones .My Hubby who doesn't like ice creams not even cakes when he tried it out of the ice cream machine he declared it was The Best Vanilla Ice Cream he had ever tasted

I  Prepared the mixture one day ahead & placed in Refrigerator and then the next day Placed it in the machine For best results store the mixture overnight in the refrigerator .. For  richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.

     

Recipe adapted from Perfect Scoop by David Lebovitz.

1Cup whole milk

3/4 Cup granulated sugar

2cups Heavy cream

6 large egg yolks

1tsp Pure Vanilla extract

Warm milk,Salt,Sugar in  a pan . it took me  a 1-2 min  to get it warm and add 1 1/2 Tsp vanilla extract or 1 vanilla bean to the mixture when its warm .

transfer to egg yolks bowl and whisk as you pour it place it on low heat and stir in between until you see custard thickens and enough to coat the spatula

now add this custard to heavy cream and place on ice bath (place a 2 quart bowl filled with ice cubes and water around 3/4 of the bowl

place a bowl on top of it with heavy cream now add custard through strainer to heavy cream bowl let it sit over the ice until cool add vanilla extract 1 tsp and let it cool completely freeze the custard in your ice-cream maker according to manufacturers instructions

Making of vanilla ice-cream with out machine

Prepare your ice cream mixture, then chill it over an ice bath.

Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it. After forty-five minutes, open the door and check it.As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.Transfer the ice cream to a covered storage container until ready to serve

 

sending this entry and below mentioned entries to Tasty Appetite Letz Relishh Event Hosted By Jay and only Ice creams Event created by Pari

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