Eggless Vanilla Ice Cream

TOTAL TIME: 2h 15m
PREP TIME: 15 m
CALORIES: 467

Ingredients of Eggless Vanilla Ice Cream:

- 1 Serving
  • 250 mililitre milk
  • 41 mililitre fresh cream
  • 1/4 teaspoon Gelatin
  • 3 and 1/4 tablespoon sugar
  • 1/4 teaspoon vanilla essence
  • 1/4 tablespoon corn flour
- 2 Servings
  • 500 mililitre milk
  • 1/3 cup and 3/4 teaspoon fresh cream
  • 1/3 teaspoon Gelatin
  • 1/3 cup and 1 and 1/4 tablespoon sugar
  • 1/3 teaspoon vanilla essence
  • 1/2 tablespoon corn flour
- 3 Servings
  • 750 mililitre milk
  • 1/2 cup and 1 teaspoon fresh cream
  • 1/2 teaspoon Gelatin
  • 1/2 cup and 2 tablespoon sugar
  • 1/2 teaspoon vanilla essence
  • 3/4 tablespoon corn flour
- 4 Servings
  • 1 litre milk
  • 2/3 cup and 1 and 1/4 teaspoon fresh cream
  • 2/3 teaspoon Gelatin
  • 3/4 cup and 1 and 1/4 tablespoon sugar
  • 2/3 teaspoon vanilla essence
  • 1 tablespoon corn flour

Steps

Step 1

Add sugar to milk and bring to a boil. Remove and cool. Add vanilla essence and keep aside.

Step 2

Add a little water to the gelatin and mix well until dissolved. Add a little milk to the corn flour and mix well.

Step 3

Heat the milk over low flame. Add the gelatin mixture and simmer for 5 minutes.

Step 4

Add the corn flour mixture and stir continuously for a minute or two.Remove and cool.

Step 5

Beat/Whisk the milk until frothy. Pour into pan and keep it in the freezer for 1 hour.

Step 6

Transfer to a large bowl and add the cream. Beat gently and transfer to a large ice cream bowl.

Step 7

Keep it in the freezer for 1 1/2 hours or until set. Serve as desired.