Want to make delicious icecream at Home in this summer? May be fresh premium ice cream? So let’s take some fresh-picked fruit and make our own homemade ice cream! It is actually quite easy, and electric ice cream makers are inexpensive!
This homemade ice cream recipe can also be called the easiest (and best!) ice cream you will ever make or taste. I’ve been making this ice cream at least once a month for over 5 years now.
While ice cream is a staple in our freezer year round, the add-in potentials for this particular ice cream are endless. I’ve filled this ice cream with chunks of brownies, bits of cookie dough, pieces of oatmeal cookies, and swirls of salted caramel sauce.
Before you even think about making ice cream, you better get the gel container in the deep freeze and start it freezing up. Models vary, but generally the recommend
How To Make Homemade Ice Cream
With just five simple ingredients, you can have this smooth and creamy vanilla ice cream at your fingertips as well.
While a custard base does make for an amazing ice cream, don’t get me wrong, custard ice cream is rich as can be and I quickly found that it just isn’t my thing.
Besides, I’ll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible.
When I discovered Philadelphia-style ice cream, it was a complete game changer. Philadelphia style ice cream is simply ice cream made with no eggs.
I’ve played with the basic ratios and the method over the past few years and I’m telling you now that this recipe is hands down, the BEST simple vanilla ice cream I have ever made.
Butterscotch Ice Cream is very popular in India however we do not get it here in the US except at Indian ice cream stores. The butterscotch flavor in India is different from the butterscotch flavor in US. When I first moved to US, I remember getting very excited to find butterscotch chips and essence in grocery stores but when I tasted them I knew this was not what I was looking for.
Heavy cream: the base for this no-churn ice cream is made with heavy cream. Look for anything which has a fat percentage of more than 35%. In US, you can easily find heavy cream at all grocery stores. Even in India, now heavy cream is more readily available compared to how it was before. The “Amul” cream that we commonly get it India is not heavy cream as it has lesser fat percentage.
Condensed milk: the sweetness in the ice cream is from the sweetened condensed milk. Usually, you would find 14 oz cans of condensed milk at stores, I used 3/4 of the 14 oz can of the condensed milk. If you prefer sweeter ice cream, you may use the entire can.
Indian butterscotch essence: you absolutely do need Indian butterscotch essence to make this ice cream. I am adding “Indian” here because we do get butterscotch essence in US as well but it’s not the same. I have used “viola” brand butterscotch essence.
Milk powder: I like adding little milk powder to my ice cream base but if you don’t have it, no big deal. You can skip it and it will still taste good.
Sugar & nuts: to make the praline, we need sugar and nuts. I use a mix of almonds and cashews but you may use cashews only here.
Ice Cream Recipe
1. Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot.
2. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk, and vanilla. Stir to combine and chill in the refrigerator.
3. When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Churn according to the manufacturer’s instructions.
4. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.