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!

Eggless Butter Scotch Ice-cream


The weather has been amazing this past week in Bombay with surprise showers mid-September! I mean, isn’t that amazing? Well all I wanted to do was sit at my veranda and watch it pour all day 🙂 After doing it for like 10 minutes I got insanely bored and felt the incurable itch to cook something for my ever-dessert hungry family. I had recently brought these amazing butterscotch chips and knew I wanted to use them . Only them. Ice-cream it was. Having made butterscotch ice-cream before I chose the treaded path. But this time I decided to use only milk and no cream.

The result? An ice-cream that was definitely delicious but had a tad more icicles than I would prefer.

Next time, I’ll use half cream and half milk to have that creamy ice-cream I love.

Since I do not have an ice-cream maker,I churn the ice-cream at 2-3 hour intervals almost 5-6 times to get the creamy texture. But if your fine with the icicles, then you can skip this step 🙂



  • 500 ml milk
  • 1/4 cup condensed milk
  • 1/2 cup powdered milk
  • 3 tbsp cornflour mixed with 2 tbsp cold milk
  • 1/4 cup powdered sugar (Adjust according to taste)
  • 100 grams butterscotch chips
  • Few drops of Butterscotch essence


  • Crush the Butterscotch chips with a rolling-pin so that they are into tiny little pieces but not completely crushed and powdered. Melt half of these chips on a double boiler. Butterscotch chips melt differently than chocolate and take more time. I add around 3-4 tbsp of cold milk to it and occasionally stir for it to melt.
  • Meanwhile, mix the powdered milk and condensed milk well and in a deep bottomed vessel bring the 500 ml milk, powdered sugar , and the condensed milk+powdered milk mixture to a boil. Slowly add in the cornflour paste and keep stirring well.
  • Keep heat on medium low and let it form a custard while continuously stirring to ensure no milk sticks to the bottom of the pan.
  • Once the mixture is thick and forms a custard (by custard I mean when the mixture coats the back of a spoon and when you draw a line with your finger onto the spoon, the mixture on the spoon will separate easily )
  • Remove from heat and let it cool a bit. Add in the essence.
  • Pour onto a deep container and let it freeze well.


After around 2 hours, churn this mixture well. Keep repeating this churning process around 4-5 times, until the ice-cream is creamy. Once you feel that “Hey, this is probably the last time i’m churning, add in the rest of the butterscotch chips and freeze for the last time. (Yayee!)


Scoop and serve!

Enjoy 🙂

Here,have a bite!

Here,have a bite!


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