Easy Eggless Ice Cream | How To Make Vanilla Ice Cream At Home

Serves: 8 

1. In a medium saucepan, mix custard powder into half the quantity of cooled milk over medium heat, stirring vigorously with a whisk to ensure no lumps form. Add the remaining 500 ml milk, bring to a boil, and then reduce to a simmer. Stir continuously for 10 minutes. Remove from heat and place saucepan in an ice bath to cool (see cook’s note below).
    
2. While the custard is in the ice bath, stir in sugar vigorously, to dissolve it. Once it is cool to the touch, add vanilla, cream, and condensed milk. Stir out the lumps with a whisk and pour mixture equally into 2 one-liter plastic containers. Place in the freezer and leave for 4 hours: remove and beat well.
    
3. Replace in freezer for another 4 hours: remove and beat again. After another 4 hours, serve.
    

   Yield: Should yield 7 1/3 cups (1.85 liters)

   Cook’s Notes:

   Making an ice bath is simple – throw in lots of ice and pour some water into a large bowl. Place the saucepan into the bowl, making sure that the ice and water do not reach more than half of the saucepan. Leave till contents have cooled as needed.

   It is essential to beat the ice cream mixture well after freezing to avoid water crystals forming in the ice cream. Repeating this several times at regular intervals will result in a better texture.

   This wonderful ice cream is on the sweeter side; if you prefer a low sugar ice cream, reduce the quantity of sugar to ½ cup.

   Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.