Tuesday, January 18, 2011

Vanila Ice Cream

Milk: 5 cup
Sugar: 1-11/2 cup
Egg: 4 nos
Cornflour: 3 tsp
Vanila Essence: 1 tsp
Broken cashew nut: 2 tbsp

In a deep bottom pan, combine milk, egg, cornflour and sugar, strain and remove the impurities and transfer this mixture to stove. Allow it to boil, stir continously. When it starts to thickening, remove from fire. Allow it cool, blend in a mixter. Keep it in freezer for 2 hours. Remove from freezer and blend one more time in mixter. Add vanila essence and cashew to this and again tranfer to fridge for 6-8 hrs.

Recipe source: Vanitha Magazine