My basic vanilla ice cream from scratch couldn’t be any easier! Using simple ingredients, you can now whip up a high quality ice cream at home!
I’m sharing a basic vanilla ice cream recipe with you today.
There are different ways of making ice cream. With eggs, without eggs, with cream, half and half or milk, with ice cream machine or without it, French style, American style and so on…! Making ice cream is an art that doesn’t take very long to master. Once you get the basics right, it is a matter of waiting and whipping – again and again and AGAIN!
And in my true style, I have perfected the “eggless” ice cream recipe for y’all. And yes, I make mine without an ice cream machine. Definitely time consuming, but so worth it! Try it, you’ll be surprised! This recipe yields a rich, creamy restaurant quality ice cream using very basic ingredients like milk and sugar!
Before we move on to the recipe, you’ve got to keep a few things in mind –
- Type of Milk – Use a good quality, full fat version of milk to get best results. If you are using low fat milk, then I’d suggest you substitute half of the milk for cream.
- GMS & CMC – Both are crucial for that top quality smooth ice cream. You should find them in your local bakery or market. Or order them online. But try not to skip them. There is a considerable difference to the ice cream made with GMS & CMC. Follow the recipe to the *T*. Using too much CMC will form a lot of ice crystals in the ice cream
- Liquid Glucose – This is optional. But known to give a better finish to the ice cream
- Whipping – Whipping and incorporating air into the mixture is what gives the ice cream a smooth, airy and creamy finish as opposed to a regular custard. Whipping the mixture 2-3 times is necessary to get good ice cream
- Ice Cream Machine – No doubt, having an ice cream machine makes it easier. If you have one, make the custard and follow manufacturer’s instructions on how to freeze it. If not, the usual method of freezing, whipping, freeing again should be enough.
Basic Vanilla Ice Cream – Printable Recipe
- 500 mls (2.5 cups) Full Fat Milk (refer note)
- 2-3 Tablespoons Heavy Cream
- 1 Tablespoon Cornstarch (cornflour)
- 1.5 Tablespoons G.M.S (Glycerol monostearate)
- ⅕ teaspoon C.M.C (Carboxy methyl cellulose)
- 2 Tablespoons Milk Powder
- ¾ cup Regular Sugar (adjust to suit your taste for sweetness)
- 1 teaspoon Liquid Glucose (optional - I did not use)
- 2 teaspoons Vanilla Extract / Essence
- G.M.S (Glycerol monostearate) - GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents. GMS is largely used in baking preparations to add "body" to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M.S. is high nutritive value. It is non toxic & therefore very suitable for use in food formulation. It belongs to the class of non ionic emulsifiers.
- C.M.C (Carboxy methyl cellulose) - CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries. Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream.
- Milk / Cream - Make sure you use full fat milk. Even better is to use half milk and half cream (half and half). The more fat content in the dairy you use, the creamier will be the texture.
- Bring milk to a boil and reserve about ¼ cup of the milk. Continue to boil the remaining milk mixture while stirring it. You should look for the mixture to reduce a bit which will help the ice cream to be creamier.
- Add cornflour, milk powder, GMS and CMC to the reserved ¼ cup of mill and mix well. Set aside.
- Add sugar to the milk and mix well. Continue to boil for another 8-10 minutes. Taste and adjust for sweetness, if required.
- Lower the heat to medium flame. Slowly add the cornflour mixture to the milk and stir constantly. Keep stirring and you'll start to see that the mixture thickens.
- Keep cooking and stirring till you have a thick sauce like consistency. When you dip a wooden spoon into the mixture and it coats the back of the spoon, the mixture is done. You can switch off the flame.
- This is a CRUCIAL step - Pass the mixture through a sieve / filter to catch any lumps. You should have a smooth, lump-free custard. This will give a smooth texture to the ice cream.
- As the mixture cools, keep stirring constantly. This prevents a skin from forming on top.
- Once the mixture is cool, add the vanilla extract / essence and mix well.
- Pour into a shallow container (plastic or aluminum), close with a lid and freeze until almost set. It will take about 3-4 hours. Make sure the freezer is set to coldest temperature.
- Take the mixture out, add the cream and whip for 3-4 minutes until the mixture has doubled in volume and the ice crystals have broken up.
- Again pour into the same container and freeze until set (3-4 hours)
- again remove and whip for 3-4 minutes or until you have a smooth & creamy mixture.
- Set it to freeze one more time. This time, you can reduce the freezer temperature to normal chillness and let the ice cream set for 5-6 hours.
- Scoop and serve!
- If you have an ice cream machine, make the custard and pour into the machine. Follow the instructions on the manual to freeze the ice cream.
- Using GMS and CMC gives a smooth & creamy texture to the ice cream. You can make the ice cream without them too, but you'll have a few ice crystals in the ice cream.
- The 2nd and 3rd whipping is what gives the ice cream a voluminous, smooth & creamy finish.
- If you don't have a hand help whisk to whip up the ice cream, add the mixture to a food processor or a blender and grind to form a smooth mixture.
- Use this recipe and make various flavors of ice cream as desired.
Basic Vanilla Ice Cream – step by step pictorial
Basic ingredients that you’ll need –
Mix cornflour, GMS and CMC with 1/4 cup of milk and set aside.
Bring the remaining milk to a boil. Add sugar and mix well. Let it boil for 10-12 minutes while you stir constantly. This reduces the milk a bit and makes the ice cream more creamy.
Lower the flame and slowly add the milk-cornflour mixture while stirring constantly. Keep cooking on medium heat while constantly stirring. Cook till you have a thick custard. When you dip a wooden spoon and the mixture coats the back of the spoon, it is done. Switch off the flame.
Most crucial step – pass the mixture through a sieve / filter to catch any lumps. This gives a smooth texture to the ice cream.
Constantly stir the ice cream base as the mixture cools. Once cool enough, add the vanilla extract and mix well. Pour into a shallow container (preferably aluminum)
Cover the container with plastic wrap and freeze until almost set (about 3-4 hours). Make sure to set your freezer to coldest temperature.
Remove, add 2-3 tablespoons of cream and whisk well to break up any ice crystals and incorporate air into the mixture. If the mixture is too hard, let it rest at room temperature for about 5 minutes. If you don’t have a hand held whisk, you can add the mixture to a food processor or a blender and blend for 3-4 minutes till you have a creamy mixture. Pour the mixture back into the same shallow container.
Let it set for another 2-3 hours. Remove and whip again till the mixture doubles in volume. Again pour into the dish and let it freee. Do this a total of 3 times. The second & third whisking gives the ice cream a smooth and creamy texture.
Scoop out & Enjoy!
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