I have made kulfi at home before but never tried ice-cream. My little girl has been insisting me for quite a long time. But to my fear of not having an ice-cream maker at home I had dropped the idea every time. Last time when she asked me again I told her if she does well in her exam this time then this home-made ice-cream would be her treat from mamma. She agreed and she proudly kept her promise too. Now there was no escape for me. I had to try this. So here I am with the simple easy ice-cream recipe without ice-cream maker. It does take time no doubt about it but the result would definitely make you feel on top of the world :).
I would recommend you to start preparing the ice-cream from the previous night to avoid that long waiting time for setting the ice-cream.
Ingredients:
Milk: 1 cup
Cream: 1 cup (I used amul fresh cream)
Sugar: 1/2 cup
Mint leaves: one handful - If you have mint extract/essence, you don't have to use fresh mint leaves
Egg yolk: 3
Vanilla essence: 1 tsp
Choco Chip: as much as you want actually. I added one handful
Procedure:
In a large saucepan add the milk and add the mint leaves, crushed with hands a bit. Bring it to boil once and keep in simmer , stir in between. You need to keep checking whether the mint is releasing its flavour and aroma to the milk. Once it is done , remove from flame. Let the milk cool down and strain it. Discard the leaves.
Take egg yolks in a large bowl, add the sugar and whisk it well to get the fluffy texture.
Once again put the milk on gas in the saucepan and now add the cream & vanilla essence as well. Keep it in simmer and once it reaches the boiling point, put the flame off. Add few spoons of this mixture into the egg sugar mixture and combine well (this step needs to be followed to avoid your egg yolks getting cooked while pouring directly into the hot milk & cream mix).
Add this egg mixture to the milk cream mixture in the saucepan, and cook for about 2-3 mins or till you get a thick consistency of the custard. Put the flame off. Strain once again to avoid any lumps.
Let it cool down.
Now in another large bowl or flat rectangular glass dish (glass/steel/plastic) pour the mixture and cover it with a cling sheet touching the mixture/custard. Keep it in refrigerator for 4-5 hours or overnight. I kept it overnight. Take the bowl out, whisk the mixture (I used my balloon whisk) and add the choco chips. Mix everything well again. Cover it with an aluminium sheet now and keep it in the freezer. Now onwards the most lengthy task begins. After every 15-20 minutes you need to take out the custard, whisk it , then cover it again and back in the freezer. This you have to do for couple of times say 4-5 times. I exactly did it for 6 times and then only I got that creamy texture of the ice-cream.
If you have ice-cream scooper its well and good. I don't have , so I used a round big spoon to take out my ice-cream and serve it to my girl and PB. Though he did not get what the flavour was (as expected). But the little girl just got it right with one bite of it. My foodie girl she is :-) . My next experiment would be a chocolate coffee ice-cream, again her suggestion !!
Enjoy !
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