Heavy Cream - 1 cup
Full cream milk - 1 cup
Vanilla essence - 1/2 tsp
Corn flour - 1 tbsp
Powdered Sugar - 1/2 cup (70 grams)
1. Take milk in any vessel and let it simmer on flame.
2. Mix cornflour to the milk in another bowl and stir to dissolve lumps.
3. Whip the cream. For this, take cream in a bowl and place it above another bowl, filled with ice cubes. Whip the cream with a whisker for 2 minutes
When you see gentle boil in the milk, add cornflour mix to it and keep stirring.
Let it simmer for another 5 to 6 minutes or till it gets thick and dense in consistency.
Keep stirring constantly to prevent the milk from browning at the base.
Now that the milk has turned thick, turn off the flame and let it cool down.
Add ½ tsp vanilla essence to the whipped cream and whip for another minute.
Now add powdered sugar and whip again for 1 minute. Then add milk to the mix and stir everything really well.
Let the ice cream set for 1.5 to 2 hours in deep freezer. After 2 hours are complete, take out the container and whip it for another 3 to 4 minutes.
Place back the mixture in the same container and deep freeze for 5 to 6 hours.
Lip smacking and mouth drooling vanilla ice cream is ready.
Garnish with some dry fruits or fresh fruits and relish eating. Serve the ice cream immediately.