Old Fashioned Vanilla Bean Ice Cream

Old fashioned vanilla bean custard ice cream, made with milk, eggs, and cream....so very homemade and decadent!!

I have already posted "cheater" versions of "skinny" ice creams; my most popular Fresh Mango Ice Cream, Skinny Vanilla Bean Ice Cream, Fresh Strawberry Ice Cream, and Coffee Crunch Ice Cream....these do not need ice cream machines or any cooking!!

Custard ice creams are old fashioned and probably you might have had while growing up....maybe your mom or your grandmother....or even your aunt used to make this custard ice cream during those summer holidays!!

This ice cream recipe is from my friend, Merry's mom; during one of our telephone ~~gossips~~ chats, I mentioned custard ice cream which my amma used to make which she used to pour into those ice cube trays....and was telling Merry that when I ask amma the recipe, she will say; add eggs, to milk, make custard, careful not to curdle....okay now you know the recipe!! and at that point Merry mentioned that she got the exact recipe her mom's custard ice cream (I screamed yay!!)...and after some scribbling and jotting...I was in my kitchen, stirring the custard!! ha! ha! that was how I spent my afternoon two weeks back, and when the ice cream got over, really fast the next day....I made again, and again.....then I thought its high time to share this with you.....the easy way!! Oh! please once in a while it alright to be old fashioned...I mean at least with ice creams...okay just kidding!!

Custard ice creams are basic old-fashioned-ice cream, where you put the milk and beaten eggs along along with sugar and boil and make a custard and then freeze it...at least that is what basic custard ice cream is. But, you will have to be careful while boiling the custard, you have to keep stirring otherwise, it might curdle....so double boiler is always used in olden days. Double boiling...you know I don't have that much patience....so double boiling is out!!

I separated the yolks from the white, beat the whites really stiff and kept aside and then added it to the custard, after the custard is taken off from heat....and lastly I added cream....and yes this made all the difference!!

This is a very pantry friendly economical ice cream!!

Recipe Source: Merry George.
Author: Nisa Homey

Ingredients:
Milk: 2 cups.
Eggs: 2.
Sugar: 1/2 to 3/4 cup...I am bit on the sugary side, so I used 3/4 cup.
Cornflour: 2 tsp.
Vanilla bean: 1 bean, split and beans scraped out the seeds with the tip of a knife.
Cream: 1 packet, 200 ml (I used low fat cream....use full fat for more creamier ice cream)

Method:
Get all the ingredients ready and at hand....
Separate the eggs....yolks into the blender

Whites into a clean bowl....note that to get stiff egg whites, the bowl should be dry...and not a strain of egg yolk must go into the white...I used old fashioned spring beater ha!...use a fork or egg beater or what ever you have in hand...

Love the peaks!! I usually make ice creams at night, because overnight freezing is good for ice creams....if you make in the daytime...involve kids...they sure would love to beat the egg whites to peaks!! Keep this aside!!

Egg yolks, milk, cornflour, and sugar into the blender....blend for a minute or two.

Then, pour this into a heavy bottomed pan.

Switch on the fire, and put this on heat....once it is on stove...you should start stirring it....until I tell you to stop!! Okay, keep stirring and once it starts to boil reduce heat to medium or low...and keep on stirring....for 15-20 minutes. After 15-20 minutes, the custard will become thick and will coat the back of the spoon.....then switch off the fire....you have to keep stirring for a minute or two...and then stop...I'd advise you to involve kids in the stirring process too..but under your supervision...I used to help amma with ice cream during my childhood...I mean with ice creams only!!

The next three steps you have to do really quick. Add in the scraped vanilla seeds...love fresh vanilla!!.Oh! my! the flavor!! my kitchen is vanilla flavored!! ( just split the vanilla bean and scrape out the seeds with the tip of a knife, put the bean in sugar pots...it will keep ants away and sugar will have vanilla flavor)

Add in the egg whites...love the clouds!!

Give a nice stir....so that the whites are incorporated.

Lastly add the cream....and mix....you can see the custard is now creamy and fluffy. Now, "IF" your custard has curdled slightly, though mine dint.. but if at all it curdles slightly...do not panic!! Allow it to cool down and just put it back into the blender and give it a good whip!! really!! YES!!

Even though mine dint curdle, I gave a good whip in the blender....it make a little bit of difference to the ice cream...it does!!

Pour into a pan/tray/container....anything you fancy. Dip your finger in ....I did and it was ooh! yum!! perfect!!

Take out after 1 hour or so, and lightly beat with a fork. Do this once twice or even thrice.....remember we are no using ice cream machine....so we have to do that job manually...if you do have ice cream machine...pop this in and churn as per the instructions.
BTW can you see those black specks/spots....well that is good ole vanilla bean smiling back to you! ha! Sorry about the really dark pictures....I am a night owl...and made this at night.

Freeze overnight...custard ice creams are best forzen overnight. BTW notice the black specks!!
Creamy homemade custard ice cream.....for you!!

Serve!! and brace yourself for that hugs and love from your kids and hubby!! wink! wink!! :)