Vanilla Ice Cream

After my little expreriment with the Mango Sorbet, I decided to challenge myself by reproducing the good old classic, the Vanilla Ice Cream. I am not using an ice cream maker but my usual hand whisk for this recipe but after a few tweaks here and there, I managed to pull it off and everyone loves this, including my nephews and nieces.

Vanilla Cream

Ingredients:

• 1 Cup Whipping Cream
• 1 Cup full cream milk
• 1 teaspoon vanilla essence
• 1 tablespoon cornflour
• 1/4 cup cold water
• 1/4 cup powdered sugar

Preparation:

1. Transfer the milk to a saucepan and bring it to a boil
2. Mix the cornflour with the water
3. Add cornflour mixture to the saucepan when the milk starts to boil and keep stirring until the mixture thickens
4. Turn off the heat and let the mixture cool completely
5. Place a bowl of whipping cream over a larger bowl or tray containing ice cubes and whisk for around 2 minutes. I advise using an electric hand whisk for this.
6. Add the vanilla essence and whisk for another minute
7. Add the powdered sugar and whisk for one more minute
8. Next, pour the milk mixture and stir well before transferring to a container. Freeze for 2 hours
9. After 2 hours, take the container out and whisk again for some 5 minutes. If your container is large enough, you won’t need to transfer to a bowl for the whisking magic.
10. Place back in the fridge for at least 7 hours or overnight.
11. Take the ice cream out of the freezer 5 minutes prior to serving.
12. For decent (non-messy) scoops, place your ice cream scooper in a bowl of warm water before making the scoop, it will glide easily and give you nice scoops. Dip the scooper before each scoop.