It feels like just yesterday vaandu started his first grade. Time flies. Today’s is the last day of his first grade and so officially our summer break begins. I know I have been posting summer recipes from April following the Indian weather pattern. But it’s hard to follow the entire global weather. Soon SW monsoon will start in India and its winter in Oz and other parts and peak summer here in US :-) so what kind of recipes to post? I am just going to go with the flow but you will be seeing more summer recipes (of course, when you are in CA be a Californian right?).
Why Homemade Custard Ice-Cream with Tutti Frutti?
As my mango ice-cream turned out a super hit, I went ahead and tried few more ice cream recipes. Here is my second one for this season. Since I prepared my mango ice cream as a vegan one, for this I am going non-vegan. For this recipe, I went with both heavy cream, regular 2% milk and also a bit of condensed milk. I love the subtle creamy color of the vanilla custard powder. I didn’t churn it thrice like the mango ice-cream. One churn was more than enough for the smooth and rice ice-cream. The heavy cream and regular milk did the trick. :-)
Vaandu loves ice-creams in a cone. So I always have store-bought cones. Here is my homemade custard ice-cream served in cones for my little dude.
Homemade Custard Ice-Cream with Tutti Frutti Recipe
Rich and creamy and smooth and silky homemade single churn custard ice cream with tutti frutti without an ice-cream maker.
Ingredients:
Heavy Cream – 1 cup Regular 2% milk – ¾ cup + ¼ cup Condensed Milk – 2 tbsps Sugar – ¼ cup Custard Powder (I used Vanilla Flavor) – 3 tbsps Tutti Frutti – 3 to 4 tbsps
Steps:
Heat the ¼ cup of milk either in a microwave or in stovetop until its lukewarm. To this ¼ cup of lukewarm milk, add the 3 tbsp of custard powder.
And mix it without any lumps.
In a heavy bottom vessel or pan, boil the heavy cream and regular milk.
As they start to form the bubbles (it doesn’t need to boil), add the sugar and condensed milk.
Turn the heat to low and add the custard powder milk mix. Make sure all the ingredients are incorporated well and turn off the heat.
Let it cool and then freeze it. I let it freeze for overnight about 8 to 9 hours.
Remove this from the freezer and let it sit for about 15 minutes. Blend this in a mixer-jar in parts and you can see the creamy texture in the first churn itself. After blending all, add the tutti frutti and mix well and freeze again.
That’s it. Homemade custard ice-cream is ready. Make sure the ice-cream is out of the freezer at least 10 minutes before serving. Add more tutti-frutti and serve in a cup or cone.
Notes:
Instead of heavy cream, you can add whole milk and regular milk or try either with whole milk or 2% toned milk. Adjust the sugar and condensed milk according to your preference. I used vanilla flavored custard powder and you can use any flavor you prefer. Instead of tutti-frutti, chocolate chips can be added. The milk doesn’t need to come to a full boil. Keep stirring while boiling the milk. If you feel a single churn is not creamy enough, churn one more time.
📖 Recipe
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