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.
