Backstory:

It’s day 35 of the lockdown and we had some SERIOUS ice cream cravings. None of the shops nearby had it and we were going to risk COVID-19 just for some ice cream (it was tempting tho). So I called up my mother for her ice cream recipe which is ridiculously easy and something I’ve grown up eating. It needs just 3 ingredients and I really hope it makes you super giddily happy about having icecream at home 🙂

You need:

• 1 litre milk (Amul Full Cream (red packet) works best
• 2 cups sugar
• 2 tbsp custard powder
• 1 tsp vanilla essence (optional)

How to:

1. Boil milk & sugar in a large vessel
2. From that, set aside 2 cups of milk and add custard powder to it and mix until lumps are gone
3. When the milk starts boiling, add the custard milk mixture and vanilla essence if required
4. Keep stirring occasionally to prevent it from getting burnt at the bottom
5. Let it boil for about 10 more minutes (don’t let it overflow!)
6. Check the taste and add sugar if you want it sweeter
7. Switch off the stove when the milk has slightly thickened
8. Let it cool down to room temperature, pour into a box and freeze overnight
9. The next day, blender until thick & creamy. Don’t overblend as it would become watery and crystallise again
10. Freeze for another 3 hours and then consume & enjoy!

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Tips:

• If you don’t have custard powder, you could use maida or cornflour instead but definitely add more vanilla essence
• Check for the sugar level at the end, not right at the beginning. The sugar would intensify as the mixture keeps boiling and gets a bit caramelised
• You can also add pureed fruits like mango etc to this to get different flavours. Make sure it is the thick puree, otherwise your ice cream will get watery and crystallised
• Make sure to blend until it *just* goes from solid to thick liquid. Doing it too much would give you super watery ice cream