Eggless Vanilla Ice-Cream

100_6329As the cold set in, I moved towards the thermostat. I needed warmth. Wrapped in my blanket, I kept replaying the events of the past few days. Still disheartened, I realized I needed fresh air. I slipped into a parka, put on my boots and opened the door. My snow filled lawn looked eerily unwelcoming. Moving forward, I was barely a few metres down the lawn and blasts of cold wind slapped across my face. I had all the “air” I needed. I headed back towards the warmth of my home. 

I lay on the couch, thinking of all the things. I needed to cook to get away from uncertainty. Cooking, more of baking does that to me. A bowl of hot soup seemed unappetizing. A memory jogged itself to present, and I was transported to another time. I was happily slurping on melted Amul Vanilla Ice-cream. Laughter and chatter all around me seemed so distant. I wanted Amul. Now.

With such weather, even the malls were shut. I decided to make Vanilla Ice-Cream and ease aka slurp away my discomfort.

I found a recipe online that didn’t need an ice-cream maker. The ice-cream is creamy. The ice-cream is good.  It gave me the taste I was looking for. It gave me comfort.

The tiny specks of vanilla showed me beauty. The creamy, no icicle texture gave me Amul.100_6336

Recipe adapted from here.


  • 500 ml full fat milk
  • 15 grams cornflour
  • 1/2 vanilla pod/ 2 tsp vanilla essence/ 1 tsp vanilla extract
  • 200 grams granulated sugar  ground to a fine powder, but I suggest you keep more or less on hand depending on preference.
  • 200 ml cream (25% fat will work just fine)


Take around 4 tbsp of milk and add the cornflour to it. Mix and keep aside.

Take the rest of the milk and put it to a slow boil while you split the vanilla bean . Add in the vanilla bean to the milk and let it slowly simmer for around 10 minutes. If  you intend to not use a vanilla pod, let the milk simmer as it is. While this is happening, slowly beat the cream with the addition of sugar for a few minutes until it just starts to thicken up. Around 4-5 minutes . Do not do that in excess.

Once the milk has simmered for a whole 10 minutes on low heat, remove the vanilla pod and slowly add the cornflour mixture.  Again, if you’re using vanilla essence or extract just add the cornflour mixture.

As soon as you add the cornflour, you’ll notice that the milk considerably thickens up. Let it simmer for another few minutes and then put it out to cool.

In around 15-20 minutes, you’ll notice that the milk will have a custard-y impression. Alternatively, you can put it in the refrigerator to cool up faster. Once it has completely cooled, take a bowl and whip this on high for around 4 minutes. Next, fold in the cream that was whipped before and carefully pour it into a freezable container.

The ice-cream will be ready in around 3 hours if you have an exceptionally high-end freezer. Otherwise, once the ice-cream has frozen,churn this mixture once to erase out any icicles that may have formed and refreeze it again until it is solid. Or you can have it without the churning. Just like that.


Here, have a bite!


Homemade Condensed Milk

I love condensed milk. There’s something about sweetened condensed milk. The familiar clink when you open a tin of Amul Mithai Mate aka sweetened condensed milk, that shiny layer of milk beckoning you to bliss.
I have eaten too many tins, stolen too many spoonfuls every night, avoided a handful of people while I slowly drank and devoured of what I’m sure is the water of heavens.

After burning too many holes in my very small pockets, and having intense condensed milk cravings every other hour, I decided I would make condensed milk at home. No canned stuff. No more holes. The unmatched satisfaction of seeing what actually goes into making what you eat. And most of it, knowing that there’s nothing that you don’t know about in there.

With this sweetened  condensed milk recipe, I won’t be buying the canned stuff . EVER. I’m sure you won’t too.

This recipe is simple, foolproof and has absolutely no scope to not work out. All you have to do is stir at equal intervals, and for some , two hours may seem really long. But trust me, this is worth the wait. If you’re getting too impatient, you can increase the flame ; however you need to be on your toes constantly because in a split second the milk can scald and leave an unwanted taste.
I prefer keeping my flame on medium low, actually going to the lowest more often.
No risks . And every 10-15 minutes an occasional stir is all that it needs.

1 litre milk
200 gm sugar
A pinch of soda bicarbonate
[1 teaspoon cornflour mixed with 2 tbsp water(Optional) ]
3 tbsp butter (Optional)

In a wide bottomed vessel pour the milk and heat it . As soon as it comes to a boil, reduce the flame to the lowest and add the sugar and soda


The milk should hardly boil at all. Keep stirring this every 5-10 minutes, and after 1 hour, add in the cornflour.
After nearly 2 hours, the mixture would look like this


Add in the butter and switch of the flame.
Transfer in to an airtight jar once it has cooled. Store as you would store-bought condensed milk


Homemade condensed milk is ready!
The milk gets thicker as it cools. You can add some milk or water to adjust it to your liking .


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