Eggless No Churn Vanilla Icecream

Can anyone have mixed feelings all at the same time? Well, I experienced it this morning when I was going to drop off Lil dude He starts Kindergarten today and I was feeling emotional. Happy, nervous,elated,tensed all at the same moment!

Lil Dude seemed to be very happy to be carrying a brand new bag and wearing a brand new uniform and everything with him was brand new[expect me of course :)].

He walked cheerfully into the class and coolly asked me to sit beside him.I controlled my urge to laugh and cry and told him that I would sit in the visitors hall and he did not seem to mind my reaction.

After the classes were over,he walked out with a rather serious and concerned look wondering where I was all this time and why I did not pick him up earlier!!

Though I am experiencing this sort of thing for the second time, the first one being Lil Angel’s first day in school, I loved every moment of it!

So my day was a mix of emotions and both the kiddo and me are looking forward to him going to school tomorrow…

With things going on like this in the home front, here I am with this easy ice cream recipe for the Blogging Marathon #53, Week 1 with the theme- Ice cream all the way.

I saw this recipe on a TV show. It has very few ingredients and there is no need to remove the frozen ice cream and beat / churn it often to get the right texture.

From the show I learnt that the use of an ingredient called Liquid glucose gives it a nice creamy texture without having to churn it often!

I made this last summer when we had relatives over and the kids loved it. The only sad part was that I could not clicks pic. I made it again this summer for my kids who were pestering me for some homemade ice cream. And this time too, the sad story continues. I was not able to click decent pics. So these pics will have to do for now…

I used:

Amul fresh cream- 200ml / 1 small tetra pack / 1 cup
Powdered sugar- 1/2 cup
Vanilla essence- 1 teaspoon
Liquid glucose- 1 tablespoon

Take the cream in a large bowl and using an electric beater,beat on medium speed for 5 minutes till it increases a little in volume.Add powdered sugar and beat again for 5 minutes. Add vanilla essence and liquid glucose.

Beat again on low speed till it reaches soft peak stage/ the mixture thickens.Pour into a freezer safe bowl , close and freeze till set.

 

Note:

• Make sure not to over beat the cream. It will split.
• Use the freshest cream possible, else the ice cream tends to get a sour taste.
• I used amul brand and it works best for me. I have tried other brands and they seem to split fast or I am not satisfied with the texture.
• The sweetness was just right. The original recipe suggested using 1 cup sugar but when I made it with this measurement the first time, it was insanely sweet!So the subsequent times, I reduced it to 1/2 cup
• If not using liquid glucose, remove the ice cream once frozen ,scoop out into a blender and churn/ blend and return to freezer. Repeat this 2-3 times to get the right texture.
• To the same mixture mango puree can be added[omit the vanilla essence] to get a flavorful mango ice cream!The quantity of the puree depends on the sweetness of the mango. Fold in the puree just before transferring the mixture into the freezer proof box.
• In the similar way, any fruit puree can be used instead of mango as mentioned above.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Bon Appetit….