Vanilla Ice Cream

Ingredients

Milk 1 litre
Egg Yolk 3 nos
Condensed milk 200 ml

Gelatin 2 tsp

Vanilla beans 1 nos (vanilla essence – a few drops)

Preparation of Vanilla Ice Cream.

Dilute the gelatine crystals in water and keep aside.

Heat ½ litre milk in a thick bottomed pan on low flame.  Split open the vanilla beans lengthwise and add to the milk.  Bring the milk to a boil stirring it gently and remove from heat.  

Beat the egg yolks in another bowl along with condensed milk beating it with a whisk till blended thoroughly.  Now add the hot milk gradually to the egg mixture and whisk till they are blended together.

Place the bowl in a steam bath (hot water) and cook till the mixture reaches a creamy consistency. Remove from heat, add the gelatine and the rest of the milk and mix together using the whisk.  

Place the ice cream in the fridge and allow to cool.  After one hour remove from the fridge and whisk or blend thoroughly and place the ice cream in the freezer.  Taking out the ice cream after 20-30 minutes from the freezer, blending it may reduce the risk of crystal formation and the ice cream becomes more fluffy.

You can use an ice cream machine also.