Material:

 • Heavy Cream - 1 cup

 • Flower Cream Milk - 1 cup

 • Vanilla essence - tsp

 • Corn Flour - 1 tbsp

 • Powdered sugar - 1/2 cup (70 grams)

 Process:

 • Put the milk in a vessel and keep it warm, a little milk, save 2-3 table spoon milk in a glass.

 Mix cornflour in the remaining milk in the glass and stir till the lumps are gone.


 • When the milk comes to a boil, add cornflour solution to it and mix it well and cook the milk for 5-6 minutes while stirring continuously with a spoon (the spoon has to be stirred till the bottom of the pot, so that the milk pot) Don't hit the bottom of it).


 • When the milk becomes thick, turn off the gas and let the milk cool down.


 Whip the cream, place the cup of cream on top of the other bowl containing the ice cubes, with the help of electric hand blender, whip the cream for 2 minutes, now add 1/2 tsp of vanilla essence and cook for 1 minute Whip, now add powdered sugar and whip it for 1 more minute. Put the cooled milk in it and mix it well and keep it in the refrigerator for 1.5 to 2 hours.


 • After 2 hours, take out the mixture from the freezer and whip it once again for 3-4 minutes, and now put the mixture in the container, keep it in the freezer for 5-6 hours to set.


 • Very good eggless vanilla ice cream recipe is ready, take it out of the refrigerator and serve and eat cold cold vanilla ice cream garnished with dryfruits.

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