Vanilla Ice Cream

Summer is the season of cooler. Ice cream, Kulfi, Frozen Yogurt, sorbet....the names are endless. Some find solace in ice cold drinks, some find the frozen desserts irresistible. I like both. But since summer makes me eat more and more of them....I find it useful to make ice creams in home. The best part about making your own ice cream is that you get to play with the flavors, and trust me the combinations are endless.

Beyond the chocolate, vanilla, strawberry and butterscotch....there are endless flavors that are waiting to be considered.

Initially I started making ice creams with whipped creams and condensed milk. They are creamy but not like the ice cream that we are used to eating everyday. Besides, if you dig deeper, you will see that this ice cream base is the last resort when you can't get hold of eggs and milk. They are quick to make and makes excellent ice creams, but they do not remain firm for even 2 minutes and starts melting as soon as your scoop them in the bowls or cups. Whereas the custard base, guarantees you a creamy texture and a more firm scoop. And if you can master this base, there is doubt that you will ever buy the ready made ice creams.

Vanilla Ice Cream
Serves 7-10

Ingredients:

• 3 large eggs
• 1 cup heavy whipping cream
• 1 cup whole milk
• sugar - as per taste
• 2 tsp vanilla extract
• 1/2 tsp kosher salt

Method:

• In a saucepan mix in the heavy whipping cream, whole milk, sugar and salt.
• Put on the flame and keep it on low. Mix everything till the sugar dissolves and let it come to the boiling point where bubble starts to form on the edges.
• At this time, put off the flame and keep the saucepan aside.
• In a large bowl whisk in the 3 large eggs and beat with a whisker until its fluffy.
• Add in the warm milk into the eggs little by little to warm up the eggs. Do not add everything right away or else the eggs will scramble. As you pour in the milk keep on whisking the eggs.
• Once you have mixed the eggs and milk perfectly return the whole mixture again into the saucepan.
• Put the saucepan on low flame and keep on stirring for 2-3 minutes or until the mixture becomes thick enough the cover the back of the spatula.
• Be careful as to not to cook the eggs or let the mixture come to boil. If you think you have let the eggs become scrambled a bit, let it go through a sieve.
• When everything is done, add in the vanilla extract and mix properly.
• Pour the custard into a bowl and let it come to room temperature.
• Once done make the ice cream using an ice - cream machine. When done you can serve right away as soft serve or freeze for 2-3 hours to stiffen a bit.
• If you don't have an ice cream machine freeze custard until it is set. Then put the entire thing into a blender and blend until smooth. Freeze again. Continue this process for 2 time. You will have smooth and creamy ice-cream in the end, without using an ice-cream machine.
• When you freeze the ice-cream make sure to cover it with a plastic wrap to avoid the formation of ice-crystals.