Easy Vanilla Custard Ice Cream Recipe – No Machine Needed

Last Updated on 2 months by Neha Deshmukh

Easy Vanilla Custard Ice Cream Recipe – No Machine Needed

Hey everyone! If you’re anything like me, the thought of a hot summer day just screams for a big bowl of ice cream. But honestly, sometimes the idea of hauling out a fancy ice cream maker feels…overwhelming. That’s where this recipe comes in! I first stumbled upon this no-churn vanilla custard ice cream years ago, and it’s been a family favourite ever since. It’s unbelievably creamy, tastes just like the store-bought stuff (maybe even better!), and requires minimal effort. Let’s get scooping!

Why You’ll Love This Recipe

This vanilla custard ice cream is a game-changer. Seriously! It doesn’t need an ice cream machine, it’s super easy to make, and the flavour is incredible. Plus, it’s a fantastic way to impress your friends and family without spending hours in the kitchen. Who doesn’t love a little kitchen magic? It’s perfect for those days when you crave something sweet and comforting.

Ingredients

Here’s what you’ll need to whip up this dreamy ice cream:

• 2 cups milk (approximately 475ml)
• 5 tbsp sugar (approximately 70g)
• 2 tbsp custard powder
• 4 tbsp fresh cream (approximately 60ml)
• 0.5 tsp vanilla essence (approximately 2.5ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Milk: Full-fat milk is your best friend here. It really contributes to that rich, creamy texture we’re after. You can use lower-fat milk, but the ice cream won’t be quite as decadent.
• Custard Powder: There are a few different types of custard powder available. I usually use the classic vanilla flavour, but you can experiment with other flavours too! Make sure it’s a good quality brand for the best results.
• Vanilla Essence: Don’t skimp on the vanilla! A good quality vanilla essence will really elevate the flavour. I prefer using pure vanilla extract if I have it, but a good quality essence works perfectly well too.
• Sugar: Regular granulated sugar works perfectly. You can adjust the amount slightly to your liking, depending on how sweet you prefer your ice cream.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, reserve 4 tablespoons of milk from the 2 cups. In a small bowl, mix the custard powder with the reserved milk until it’s completely smooth – no lumps allowed! This is important for a silky-smooth ice cream.
2. Now, in a saucepan, boil the remaining milk with the sugar. Once it’s bubbling, slowly pour in the custard mixture, stirring constantly. Keep stirring until the mixture thickens to a consistency similar to dosa batter. Don’t walk away, or you might end up with a burnt mess!
3. Take the saucepan off the heat and let the mixture cool completely. This is crucial! You don’t want to add the cream and vanilla to a hot mixture.
4. Once cooled, add the fresh cream and vanilla essence. Now, grab your hand mixer and blend everything together until it’s nice and frothy. This incorporates air and makes the ice cream lighter.
5. Pour the mixture into an airtight container and freeze for 1 hour. Then, take it out and blend it again with the hand mixer for about a minute. This breaks up ice crystals. Repeat this freezing and blending process 4 more times (for a total of 5 cycles). It seems like a lot, but trust me, it’s worth it!
6. After the final blend, cover the ice cream with butter paper (this helps prevent ice crystals) and freeze overnight, or for at least 6 hours.
7. Finally, scoop and serve! Enjoy your homemade goodness.

Expert Tips

Want to take your ice cream game to the next level? Here are a few tips I’ve learned over the years:

• Consistency is Key: Make sure the custard mixture is thick enough before adding the cream and vanilla. It should coat the back of a spoon.
• Preventing Ice Crystals: The freezing and blending cycles are essential for preventing large ice crystals from forming. Don’t skip them!
• Blending Technique: When blending, start on a low speed and gradually increase it to avoid splattering.

Variations

This recipe is a great base for all sorts of flavour adventures!

• Vegan Adaptation: Swap the milk for coconut milk and the fresh cream for vegan whipping cream. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Sugar-Free Option: Use a sugar substitute like erythritol or stevia. Adjust the amount according to the package instructions.
• Spice Level: Add a pinch of cardamom powder for a warm, aromatic twist. My grandmother always added a little cardamom to her custard, and it’s a lovely addition.
• Festival Adaptations: This ice cream is perfect for summer festivals like Holi or Baisakhi. It’s a refreshing treat to enjoy after all the festivities!

Serving Suggestions

This vanilla custard ice cream is amazing on its own, but it’s also fantastic with:

• Fresh fruit
• Chocolate sauce
• Sprinkles
• Crumbled cookies

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

Let’s answer some common questions:

1. Can I use skim milk for this recipe?

You can, but the ice cream won’t be as creamy. Full-fat milk really makes a difference.

2. What if I don’t have a hand mixer?

You can use a whisk, but it will take a lot more effort! The hand mixer really helps to incorporate air and create a light, fluffy texture.

3. How do I prevent ice crystals from forming?

The freezing and blending cycles are the key! Also, covering the ice cream with butter paper helps.

4. Can I add other flavors like chocolate or mango?

Absolutely! Feel free to get creative. Add cocoa powder for chocolate ice cream, or mango puree for mango ice cream.

5. How long can I store this homemade ice cream?

Up to 2 weeks in an airtight container in the freezer.

Enjoy making (and eating!) this delicious vanilla custard ice cream. Let me know how it turns out in the comments below!