Vanilla ice cream recipe with step by step photos. Rich creamy and delicious vanilla ice cream without eggs.

Seriously this is the best ever vanilla ice cream I have tasted, and this includes all the vanilla ice cream I have had from reputed brands 🙂 This easy vanilla ice cream recipe has just 4 ingredients. Milk, cream, corn flour and vanilla. I used to make ice creams with milk powder earlier but nothing like ice cream made with soft and smooth custard base. A teaspoon of corn flour added to milk does the magic and creates a super creamy and rich ice cream. This is the basic recipe for vanilla ice cream without an ice cream maker. You can make this vanilla ice cream in ice cream maker too. Just prepare the mixture and follow instructions as per your machine.

For a good vanilla ice cream with great flavor, use the premium quality vanilla extract. If you have vanilla bean,you can scrape the pith and use it too. I have used my favorite vanilla extract here. This is a very very soft and creamy ice cream and melts very quickly.

To make vanilla ice cream recipe at home we need whole milk, corn flour, sugar, cream, vanilla and some toppings. Low fat fresh cream works wonderfully in this vanilla ice cream recipe. You can use heavy cream, double cream or whipping cream if you prefer. If making ice cream with custard base is new to you, do try this out and I am sure you will be amazed.

Serve vanilla ice cream as dessert on its own or with some warm gulab jamun, carrot halwa for a tasty take. You can also use this vanilla ice cream for making ice cream cakes, milk shakes etc. Keeps well for 5-6 days in freezer.

Here is how to make vanilla ice cream recipe with step by step photos. Also check paan ice cream, chocolate ice cream, mango ice cream recipes

Step by step vanilla ice cream recipe

1. In small cup add 1/4 cup milk and 1 teaspoon corn flour. Mix very well without any lumps. Set aside.

2. Take the remaining milk in a thick bottomed pan. Add sugar and mix well. Start heating in medium flame. Stir well and cook till the sugar is dissolved completely. Now add the corn flour slurry and mix well. Cook in low flame until the custard thickens and coats the back of the ladle. Keep mixing and stirring to avoid lumps. Once the custard is ready transfer to a bowl and chill for 3-4 hours.

3. Take fresh cream in a clean bowl and beat for few minutes. Add vanilla, icing sugar and beat till soft peaks are formed.

4. Fold the prepared custard to the whipped cream and mix very gently. The cream should not become flat and loose its peaks while folding. Once done transfer to a freezer safe container and freeze for 4 hours. You may beat the semi frozen mixture again to break any ice crystals but there will not be any crystals in this method. Freeze the ice cream for8-12 hours. Scoop and serve vanilla ice cream as needed.

Vanilla ice cream recipe card below:

Vanilla ice cream recipe with eggless custard base| how to make vanilla ice cream recipe Harini Vanilla ice cream recipe with step by step photos. Easy to make eggless custard based vanilla ice cream with 4 ingredients. 5 from 1 vote Print Recipe Pin Recipe Prep Time 15 mins Total Time 15 mins Course Dessert Cuisine world Servings 6 Calories 328 kcal Ingredients 1x 2x 3x 1 1/2 cups boiled and cooled

200 grams fresh cream

2 tablespoons icing sugar

1/4 cup sugar

1 teaspoon corn flour

1 teaspoon vanilla extract Instructions In small cup add 1/4 cup milk and 1 teaspoon corn flour. Mix very well without any lumps. Set aside.

Take the remaining milk in a thick bottomed pan. Add sugar and mix well. Start heating in medium flame. Stir well and cook till the sugar is dissolved completely. Now add the corn flour slurry and mix well. Cook in low flame until the custard thickens and coats the back of the ladle. Keep mixing and stirring to avoid lumps. Once the custard is ready transfer to a bowl and chill for 3-4 hours.

Take fresh cream in a clean bowl and beat for few minutes. Add vanilla, icing sugar and beat till soft peaks are formed.

Fold the prepared custard to the whipped cream and mix very gently. The cream should not become flat and loose its peaks while folding. Once done transfer to a freezer safe container and freeze for 4 hours. You may beat the semi frozen mixture again to break any ice crystals but there will not be any crystals in this method. Freeze the ice cream for8-12 hours. Scoop and serve vanilla ice cream as needed. Notes 1. Do not add more corn flour as the custard will turn pasty.

2. You can add desired topping while serving Nutrition Calories: 328 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour