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Basic Vanilla Ice Cream

1 l Fullcream milk
2 1/2 ts Cornflour
1 ts Gelatine
3/4 c Sugar
1 c Fresh cream
1 ts Vanilla essence
1/2 c Cold milk


Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.

Mix cornflour in 1/2 cup cold milk, keep aside.

Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.

Boil for a further 4-5 minutes, take off fire.

Sprinkle gelatine over 3 tablespoon water in a small pan.

Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.

Do not bring it to a boil.

When boiled milk cools a little, add gelatine solution and mix well.

Cool to room temperature, freeze in covered tray, till set but not hard.

Break into pieces, beat with an egg beater till soft.

Add cream and essence, mix well.

The texture should be light and creamy.

Reset in the freezer till frozen.

Making time: 45 minutes excluding cooling, setting times.

Makes: 4 helpings.




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