Custard Ice cream | Easy eggless custard icecream without icecream machine

 Custard powder Ice cream recipe – No need for an ice cream maker or any complicated things to make this delicious yet easy recipe! This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up.

Watch the video here:

Step by step recipe 

Boil milk in a large deep heavy-bottomed pan or Kadai.

Add in condensed milk and sugar. Mix them well.

Mix the custard powder in the 1/2 cup of milk into a smooth paste without any lumps.

                                           

Add this custard mixture to the boiled milk and keep the flame low. Stir it continuously in low heat to avoid lumps for 2 minutes. The mixture will give a thick custard.

Allow this custard to cool down completely. Chill them in the refrigerator for a few minutes.

 

Chill a glass bowl and beater attachment in the freezer for 10 minutes. Take a cup of whipping cream and add vanilla essence to the chilled bowl. Beat until stiff peaks form.

Add chilled custard to the beaten cream and mix well. Add a few drops of yellow color and mix well.

Cover and freeze this mixture for 2 hours. After that takeout and whip it again for a minute. This is to avoid the formation of Ice and to get a creamy texture. 

Transfer the ice cream mix to a freezer safe container and add some chopped nuts of your choice too.  

Cover with a cling wrap. Make sure the cling wrap touches the cream to prevent crystals. Cover the container with a lid.

                                       

Then freeze the ice cream mixture for 6- 8 hours or overnight.

Ingredients required in this recipe are:

1. Milk - 2 1/2 Cups.
2. Condensed milk- 1/2 cup.
3. Sugar - 1/4 Cup.
4. Custard Powder- 3 Tablespoons.
5. Whipping Cream - 1 cup.
6. Vanilla essence- 1 Teaspoon.
7. Yellow food color- few drops (optional)
8. Pistachio & Almonds- Chopped ( optional)

Method of preparation :

1. Boil 2 cups of milk in a large deep heavy-bottomed pan or Kadai.
2. Add in condensed milk and sugar. Mix them well.
3. Mix the custard powder in the 1/2 cup of milk into a smooth paste without any lumps.
4. Add this custard mixture to the boiled milk and keep the flame low. Stir it continuously in low heat to avoid lumps for 2 minutes. The mixture will give a thick custard.
5. Allow this custard to cool down completely. Chill them in the refrigerator for a few minutes.
6. Chill a glass bowl and beater attachment in the freezer for 10 minutes.
7. Take a cup of whipping cream and add vanilla essence to the chilled bowl. Beat until stiff peaks form.
8. Add chilled custard to the beaten cream and mix well. Add a few drops of yellow color and mix well.
9. Cover and freeze this mixture for 2 hours. 
10. After that take-out and whip it again for a minute. This is to avoid the formation of Ice and to get a creamy texture. Transfer the icecream mix to a freezer-safe container and add some chopped nuts of your choice too. 
11. Cover with a cling wrap. Make sure the cling wrap touches the cream to prevent crystals. Cover the container with a lid.
12. Then freeze the ice cream mixture for 6- 8 hours or overnight.

Scoop it and enjoy..