Homemade Eggless Vanilla Ice cream

Yes..eggless vanilla ice cream..smooth and creamy just like store bought ones..that too homemade and eggless too...woooow

This was my reaction when i first heard about this ice cream from my friend Ann.Only after tasting it i was fully convinced that yaay..this is the ice cream recipe i was searching for. Being an ice cream maniac, i have tried so many ice cream recipes till date which includes boiling milk,reducing it to half, then churning the mix after keeping in freezer every 2-3 hrs..uff...But after trying this recipe i must say its the best.

Only thing is that it calls for a stabilizing agent normally used in commercial production of ice creams called GMS(Glyceryl Mono Sterate).But once in a while u can make this at home..not a big deal... ;)


I know hearing the name GMS, you will be sceptical to make this, But trust me people, it really makes a difference.The ice cream is super smooth without any crystals and no harmful sides of GMS are proved. So chill... :)

GMS along with another stabilizing agent CMC is added to ice creams when produced commercially.But here i am not going to use it.And both of these are easily available in supermarket s and food stores nowadays.

I guess i had enough of blah to convince you to carry on with the recipe..ryt..well,here you go...

Please bear with my photo quality as i am yet to buy a good camera. As of now i am doing all the clicks with my normal digital camera.. :P


Homemade Eggless Vanilla Ice cream
Ingredients

Milk - 1 litre(i used full fat milk)
Corn flour-1.5 tblsp
Sugar-8 tblsps
GMS-1.5 tblsp
Vanilla essesnce-1tsp
Milk powder-1/2 cup

Method

Heat milk in a thick bottomed pan.Take out 1/4 cup of milk when warm and mix cornflour and GMS in it without lumps.Pour it back into the milk and mix well.Add sugar. Bring the whole mixture to boil ,stirring continuously till it starts thickening and covers the back of a spoon.Stich off the heat and sieve the mixture for any lumps.Let it come to room temperature.Pour into a freezer safe container and freeze for 6-8 hours.Then take it out of the freezer.Leave it for around 5-10 minutes to slightly loosen up.Add milk powder and vanilla essence.Beat on high speed with a hand held electric beater or a metal whisk.But here i would recommend electric beater coz it is a tiring job since the mix is half frozen.Beat for 5-7 minutes continuously till the whole mixture becomes smooth and almost doubles up in volume.This is our ice cream base.You can do numerous variations here.You can add cocoa powder, nuts,fruits,raisins,chocochips,butterscotch chips,fruit purees and what not to make it your favourite flavoured ice cream.Isn't that cool??Now put it back in freezer for another 7-8 hours.I know..the waiting..even i am so impatient when it comes to ice cream.But can't help it folks.. :D.

Scoop out and enjoy!!! :)