Vanilla Ice Cream, homemade and eggless

VANILLA ICE CREAM

Cooking Time: 10 minutes, Freezing time: 6 hours                                     Serves:8-10 

INGREDIENTS:

1. Heavy whipping cream / heavy cream (300 ml)
2. Condensed milk (200 ml)
3. Vanilla extract (1 teaspoon) 

METHOD:

1. In a mixing bowl (place the mixing bowl in refrigerator 1-2 hours prior to making ice cream) whip 300 ml of heavy whipping cream using a hand blender or a stand mixer until it reaches stiff peak consistency. First whip the cream on low speed for 2-3 minutes and then increase the speed and whip again for another 2-3 minutes.
2. To the whipped cream add 200 ml of condensed milk and 1 teaspoon of vanilla extract.
3. Whip this mixture for another 2-3 minutes until everything is well combined. 
4. Pour the mixture in an air tight container, close the lid and refrigerate the ice cream mix for 6-7 hours (preferably overnight) for the ice cream to set. 
5. Garnish with chocolate syrup and sprinkle chocolate sprinkles and silver balls (optional).

   Keep Calm and Have Ice Cream!! Bon Appetite!! 

NOTES:

1. Trust me, making this type of ice cream is really hassle free and tastes awesome. It needs just 5-10 minutes of hard work (Oh wait!! Only your hand blender will be working!!) and your refrigerator will do the remaining work and set your ice cream. Please give it a try. 
2. Make sure that both the heavy whipping cream and condensed milk are cold before whipping. This will help in the blending process and will improve the texture of the ice cream. Also the bowl in which you are going to make the ice cream should be really cold. 
3. The best thing to do is keep the heavy whipping cream and condensed milk as well as the bowl in the refrigerator a day before making ice cream. 
4. To attain a stiff peak consistency make sure you use cold whipping cream. First whip the cream on low speed for 2-3 minutes and then increase the speed and whip again for another 2-3 minutes or until stiff peak stage. 
5. If you don't have a hand blender or a stand mixer you can try doing the same recipe with a good whisk. With 10-15 minutes of hard muscle work you will have a good outcome.  
6. This ice cream will taste very similar to softy type of ice cream and will not have icy grainy texture. Instead the texture will be very soft and melting in the mouth.