Published: by Absolutely Recipes, in the recipes category.

Eggless Custard Ice Cream Recipe.

Ingredients:

3/4 To 1 cup whipping cream (i used 200 ml)
1 1/2 cups milk
1 1/2 tbsps custard powder
10 tbsps sugar (1/2 to 3/4 cup)
1 tsp vanilla extract (or few drops of essence)
3 tbsps milk (to mix with custard powder)

Recipe Instructions:

Chill the bowl and the beaters for at least 24 hours in the freezer.
This helps to whip the cream well and quickly.
Chill the cream as well.
Making custard
mix together custard powder and 3 tbsp of milk.
The mixture has to be smooth without any lumps.
Keep this aside.
Next begin to heat milk in a pan.
Add sugar and stir until it dissolves.
After the sugar dissolves, next add the custard milk in 2 to 3 batches.
Keep stirring the milk often in between every addition.
Custard must mix well with the milk without forming any lumps after every addition.
Continue to boil the milk on a medium flame stirring consistently until the mixture turns thick.
Set this aside to cool completely.
Making custard powder ice cream
next pour the chilled cream to the bowl.
Begin to whip until stiff peaks.
Whisk the cooled custard well to ensure it is lump free.
If needed you can add little milk and whisk it well.
Next pour the custard to the whipped cream.
You can also pass it through a sieve or colander.
Add vanilla or any other extract of your choice.
Mix everything well again either with a spatula or with the hand mixer.
The mixture will be of thick pouring consistency.
Finally cover the ice cream with a cling wrap such that it touches the ice cream mixture.
Cover the bowl and freeze until set.
It usually takes 12 to 15 hours.
Scoop custard powder ice cream and serve.
Garnish with cherries or chopped pistas.

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