Vanilla Ice Cream (Easy & Homemade)

Before you begin, set the temperature in your fridge to its highest cold setting. In a small bowl, take 2 tablespoons milk and 2 tablespoons cornstarch.

In a saucepan or pan, take 1.5 cups full cream milk or whole milk. Add ½ cup sugar.

Keep this pan on the stovetop and begin to heat it. Stir so that the sugar dissolves.

When the milk becomes slightly hot, add the cornstarch paste gradually.

Stir quickly so that lumps are not formed.

Simmer on a low to medium heat, till the milk thickens.

The custard sauce should coat the back of a spoon.

Take the custard sauce in a bowl and allow it to become warm or cool down. Later keep in the freezer for 45 minutes to an hour.

Remove from the fridge. Change the temperature setting of your fridge back to the earlier one.

With an electric beater, beat the custard sauce till it increases a bit in volume. Beat on a medium to high speed for 1 to 2 minutes.

In another bowl, take about the heavy cream or whipping cream.

Begin to whip the cream on medium to high speed. Whip till you get soft peaks.

Add the vanilla extract. Here I used homemade vanilla extract. You can also add seeds from 1 or 2 vanilla beans.

Then add whisked cornstarch thickened milk to the whipped cream.

Fold lightly taking care that the ice cream mixture holds the volume and does not fall flat.

Cover the bowl tightly with a lid or aluminium foil or cling film. Keep in the freezer.

When the ice cream is semi-set or semi-frozen after 4 to 5 hours, remove and whip again very well in the same bowl. Cover again tightly and keep in the freezer for the ice cream to set.

When the vanilla ice cream is well set, scoop and serve in bowls or plates. You can top the ice cream with any syrup or fruits or serve it as is.