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These bowls of soft eggless custard vanilla ice cream with nuts are made in my freezer and it tastes just like a branded ice cream.
If you are reeling under the summer heat and would rather live on summer coolers and fruit juice and ice creams then join me. The only reason I am cooking these days is that the men who live with me need much more than liquids and cold drinks. Hello, Welcome to The Mad Scientist’s Kitchen, Reinventing the Foodie in you! If you too want an easy escape from the kitchen recipes subscribe to our newsletter so that you get all our posts. We will not spam you, promise and the subscribe link is below or on the sidebar too.
- So why am I posting ice cream?
- Why make this Eggless Vanilla Ice Cream?
- Ingredients for Custard Vanilla Ice Cream
- Substitutes and alternatives for Freezer-Friendly Ice Cream
- How to make Eggless Custard Based Ice Creams
- Pro-Tips in making ice cream in the freezer
- Okay, plain Vanilla Ice Cream is boring? How do I dress it up?
- Some more Homemade Chilled Delights
- Recipe card
- Pin for later
So why am I posting ice cream?
I am a part of Shhh Secretly Cooking and the last few challenges I avoided because I am pretty busy. So it was by chance I happened to see the ice cream challenge. Now, before I realised my fingers had typed out my acceptance. Then I could not for the life of me back out. Anyway, since it is so hot here and instead of driving every day to the Icecream Parlour, I rather make the ice cream.
So this theme our hostess is Pavani Gunikuntla and she wants frozen desserts. My partner in crime this time is Priya VJ who blogs at Sweet Spicy Tasty. Check her blog for some amazing pachadis. As the theme rules, I gave Priya butterscotch and milk and she made this amazing is what she made this amazing delicious Rose Kulfi with them.
Priya gave me nuts and cornflour (corn starch in the US). Common enough but for once my tube did not light up immediately(happens often these days). When it did I was pleased with the results. Like I have said it will give any branded ice cream a run for their money.
But before that one question…
Is ice cream frozen custard?
According to The Kitchn Ice cream is made with milk, flavourings and cream. Ice cream is made in a machine where air is added in the mixture and this makes an ice cream light. Frozen custard uses milk, cream and egg yolks. The machine that is used to make frozen custard does not add air into the custard.The custard and hence dense. The addition of eggs makes the custard more rich and dense.
Why make this Eggless Vanilla Ice Cream?
There are a few more than these listed like simple, the best etc but we will talk about that some other time.
- no ice crystals
- No ice cream maker machine necessary
- Easily customisable to any flavour you wish Vanilla, chocolate, strawberry.
- Add nuts, choco chips oreo. I have a few more suggestion down below check them if you are adventurous.
There have to some minus points and those are
- One scoop is not enough! It disappears fast and hence you definitely gain from lips to hips. But let us put that behind us you can eat the ice cream as long as it is in the container. After that make a new batch! 😀
Ingredients for Custard Vanilla Ice Cream:
To make this yum ice cream without the ice cream machine I have used the following ingredients. The measures are on the recipe card.
- Corn starch or cornflour
- Milk, I have used full cream 6% fat milk.
- Whipping cream,
- Nuts I have used pista use any other or a combination of nuts.
Substitutes and alternatives for Freezer-Friendly Ice Cream:
The substitutes and alternatives for ice cream are
- Cornstarch or cornflour: you can always use custard powder of any flavour you wish.
- The precise reasons I gave up stocking custard powder was
- one more container in my crowded fridge,
- second when the girls were younger if I have vanilla custard powder I will be asked for strawberry flavour or rather a pink colour custard. A cursory glance at the custard powder box ingredients made me realise it is colour, flavour and cornflour. It was easier to keep essences and colours.
- The precise reasons I gave up stocking custard powder was
- Milk: I have used full fat but you can use skimmed milk but I am not sure you will get the creamy consistency. Please try and let me know how that works.
- Vegan milk, plant-based milk both of these you can try I will definitely love to hear your feedback as to how you can heat the milk. I have tried it but once when I made phirni and wanted it to solidify so I do not think I am qualified to comment on this.
- Whipping cream: you can use fresh cream but be prepared your ice cream will not be as soft and you may get ice crystal.
- Condensed Milk: You can use condensed milk in place of sugar but we generally have sugar at home so I have used sugar.
How to make Eggless Custard Based Ice Creams:
- In a small bowl add the cornflour and add the ¼ cup cold milk. Mix well so that there are no lumps. Set aside.
- In a thick wok add the 500 ml milk and use a slotted spoon/spatula to stir the heating milk on low flame. Take care your milk should not scorch there is no way you can rescue the burnt milk. Low flame and constant stirring is the mantra here.
- After the milk has simmered for 5 minutes switch off the flame. Mix the cornflour slurry so that anything that has settled at the bottom is mixed well. Add the cornflour milk to the milk in the wok Keep stirring as you add mix well.
- Now, switch on the flame and keep stirring the milk on the gas. The milk will start thickening let it cook well for another, say 5 minutes.
- Add sugar and mix well cook for another 4-5 minutes till the mixture becomes thick add your essence (in my case it was Vanilla) and now set it aside.
- Remove from the fire and set it aside to cool. As the lumpy mix cools it becomes thicker.
- Once completely cool transfer to a container and set the container in the freezer well covered for about 1 hour.
- Now after an hour whip the whipped cream in a bowl till you get soft peaks.
- Add the cornflour custard mix (and colour if you wish) beat well. Freeze it for 24 hours well covered with a cling film or foil (I will recommend a foil).
- Next, remove the bowl out of the freezer beat yet again till soft and fluffy.
- Reserve some nuts and add the rest of the nuts and beat again.
- Transfer to an ice cream box and add some more nuts and set in the freezer to cool for 24 hours. Since we are facing power outrage often mine was in the freezer for 36 hours.
- Once you are ready to serve transfer to serving bowls.
- Transfer the balance ice cream back well covered to the freezer.
- Decorate the ice cream in the bowl as you wish and shovel away. Once the bowl is over get back in the freezer and dig in yet again.
So what flavours are you planning to make? Do let me know your variations.
Pro-Tips in making ice cream in the freezer :
- The most important tip is to use a thick bottomed wok and keep the flame low to medium. I know it is hot and we rather escape the boiling cauldron called the kitchen but remember the end goal “this ice cream.
- Stir continuously the reason being stirring will prevent the milk from scorching and prevent a burning smell and taste. In spite of all this care, you manage to burn the custard then dump it. There is no other way around it!
- Mix the cornflour or custard powder(if using) in plain cold milk. See that there are no lumps in your mixture. Lumps will be difficult to break woke they cook. Also, before you add this mixture to the boiling milk mix yet again, the powder tends to sit at the bottom of the bowl.
- There are whipping creams in powder form too. You can use them too. Just follow the instructions on the package.
- I have used the handheld mixer if you plan to use the Indian mixer chill it fully in the fridge for 2 hours before whipping. You can do whipping with your hand too. Will be a good workout!
Okay, plain Vanilla Ice Cream is boring? How do I dress it up?
Well, first let me disagree with you Vanilla is one of the most exciting ice creams. Unfortunately, we think only of vanilla and chocolate sauce. That is nice but there are so many flavours you can try.
- Praline/ chilkki/ butterscotch
- Sauces and crushes like strawberry, berries etc.
- How about lemon zest?
- Mint and chocolate?
- Zest and mint?
- One that I have recently read about is Wasabi and want to try asap.
Some more Homemade Chilled Delights:
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.