Description
Itz an universal dessert that everyone loves.I was little skeptical a week back to do this at home without an ice-cream maker.The reason behind is it should be creamy without any ice crystals present.The work of the ice cream maker is to prevent the formation of ice crystals and final result will be smoother and creamier.But wen v do this with the help of our refrigerator anything from liquid to solid will form ice crystals.So v r in a position to prevent the formation of ice crystals.The one and only thing that v do is, for every equal intervals v have to break it with the help of a whisk r with a electric hand mixer.This will give us a smooth and creamy ice cream.Here goes the Process…
| Ingredients | |
|---|---|
| 1 pint | Heavy cream |
| 1 cup | Whole milk |
| 1 cup | Sugar |
| 1 pinch | Salt |
| 1 pinch | Saffron |
| 1 tsp | Vanilla essence |
| 5 no | Eggs |
| ½ no | Hersheys dark chocolate bar |
Instructions
Step 1:(Boiling Milk mixture)
Heat milk,sugar,saffron and salt on a medium flame. Stir constantly.Once it starts boiling switch it off.The end result will be watery milk.(I din’t have vanilla bean so substituted Saffron instead of it.Really that added nice flavor to it.U can add cinnamon/cardamom any flavours that r readily available at home.)
Step 2:(Mixing milk into yolks)
Whisk the egg yolk.Take a cup of boiled milk(milk+sugar+saffron).Now pour the milk mixture into the yolk.Constant stirring is needed.
Step 3: (Pouring back)
Pour the yolk milk mixture back into the saucepan and cook in a medium flame for abt 2 to 3 minutes.Constant stirring is required.Now the custard mixture will be thickened.Switch off.
Step 4:
Take a deep bowl which can be used for later whisking.Pour the milk+yolk mixture into the heavy cream.Mix vanilla exrtract,Heavy cream and milk+yolk mixture together until everything is incorporated.cool the mixture completly.Freeze it for 30 minutes.Speed up the freezing process by setting the freezer to “Max”.
Step 5:(Ice Crystal Formation)
Now u can see(touch) the coating of ice crystals on the walls of the bowl.Now beat with the help of a whisk or electric mixture(Minimum) and start breaking the icecrystals.This may take 1 minute with the help of a electric mixture.
Step 6:
Now keep the bowl back into freezer.Continue the back and forth process until the u feel the sides of the wall have a smoothy texture.It took around 4 times i.e 2 hours.Now transfer it into airtight box.
Step 7:(Melting Chocolate)
This is an optional step.Where I melted the dark chocolate and added into the halfway icecream.
There are many ways to melt the chocolate.I preferred the double boiler method.Cut the chocolate into pieces and put it bowl 2 that should fit into bowl 1.Boil the water on one bowl 1.Wen it starts boiling keep bowl 2 on bowl 1.Stir it constantly until it liquefies.Flame should be high.
Now drizzle melted chocolate into the halfway ice cream.fold it softly with a spatula so that it can mix all over.
U can add chocolate flakes into the halfway icecream instead of melting it.
Step 8:
Freeze it For at least 8 hours.set the freezer back to normal previous setting.
Step 9:
To get a scoop use "Kulli karandi"(which we use to get dosa batter.Dip it in cold water before taking every scoop.
I just used mint leaves,Milk chocolate Shavings(Kit kat) to decorate.
Use vegetable peeler to shave the chocolate.
Crush the kit kat in between fingers and put on the top of the ice cream scoop.
Notes
U can make any flovoured icecream u want.But the process r same(Breaking ice crystals).
Comments
18 responses to “Homemade Saffron Vanilla Icecream”
Thanx vidya and Viji!!! Ya u can do without egg yolks.But the process r same(breaking ice crystals).The exact process of vanilla icecream holds egg yolk.u can even omit if u want. Viji,Just i took 1 cup of boiled milk and added to the yolk.And pouring back the yolk mixture into the sauce pan which contains boiled milk. boiled milk=Milk+saffron+sugar+salt
Thanx sadhana,Priya,Divya,kavia ;-).
wow!!! looks so tempting tahnx for sharing!!
Sadhana Raveen
Tempting Sumitha..thanks for sharing;.
very nice recipe sumitha thanks for sharing but i have doubts regarding cream.if heavy cream is not available can fresh cream be used?how much is a pint?pls let me know this i wana try this week.
Thanx kumkum.The heavy cream is much more thicker in dense than the fresh cream.The richness of the dessert lies in this.U can even use fresh cream but richness will be lightly less.
Pint is equal to 2 cups.Thanx.
romba nalla erukku…can we do this without eggs?
sumitha can we make this with out egg… step 3 & 4 r litle confusing.. is it the cream in sauce pan in step 3 photo’s….
sumitha, it’s tempting too much… v.good presentation. i’m a ice cream lover…i’ll try…..
hello sumitha,
mouth watering dish. will try it today and post u soon..great its really creamy…wow…
divya
Hello sumitha….really very nice….
I am just stairring at the pic……………. I need ice cream…………
Have you made any vow to only try hard recipes….. just wooooooooo………… i really din kno what to say when i saw black forest cake…. Hope you know tamil. Varthaiye varala… Yet voted you… This time i forced to think n write what i feel…………. its just WOOOOOOOOOOOOOOOOOOOOOOOOOO……………………… guess wat sadly the higest score is 10 only here…………. Good work……..really…….take care……………..
Thanx busybee!!!
Appadi ellam onum illa pa.Chumma nama asapattatha senju parpomnu.Ethavathu puthusa kathukanum atharkaga thaan.Nan suthamana thamil ponnu :-).Thanx once again for voting me 😉
Wow!! a delectable dessert…. thanks for sharing.
Thanx Mullai ;-).
Sumitha,
Tis is one of my favorite icecream. You have mentioned all the steps clearly. will definetly try and let you know. I believe using the steps above I can get the authentic taste. Thanks for sharing.
Abhimuthu,
Me too.Defintely u will get the authentic taste.Try and send me the feed back 😉