Home-made Ice cream, from scratch.

Hello friends <3  We are going to witness the making of Vanilla Ice-cream, from scratch.  One of our viewers have requested for the same in our Facebook page, and this recipe is dedicated to her.  The most common ingredients used are Condensed milk and whipping cream.  I have tried recipes from Youtube videos that suggests almost equal parts of these both for this dessert.  Often, these were too sugary and I had to thrown them away to the bin.  Finally I gave a try to two parts whipping cream to one part of condensed milk and this ratio worked like a charm.
 

Yesterday we had a few guests at my home, so I had prepared a good amount of vanilla ice-cream with Dairy whipping cream.  They were not only smooth and delicately textured, but also had a rich, milky taste to them.  All the credits goes to my Almarai dairy cream which whipped like a charm.  

 

Now, off to our recipe.  I will mention cup measurements, as you guys find them easier to deal with.  My cup has 200 ml capacity, and the ingredients needed are 

• 13/4 cup or 300 grams of Almarai whipping cream
• 1/2 cup + 1 tbsp Icing sugar (You can skip sugar if you are using Non-dairy/sweetened cream)
• 3/4 cup or 150 grams of Nestle condensed milk
• 1 tbsp Vanilla extract 

This recipe utilizes proper whipping of cream till stiff peaks comes, for those who are new to this cream  or find them unavailable at your place, don't worry I will drop a few links  for Dairy/Non-dairy/Instant cream.  Depending upon the availability, you  could use them in the recipe.

Whipped cream from Dairy cream

Whipped cream from Amul tetrapack

Whipped cream from Non-Dairy cream like Tropolite

Whipped cream from Commercial Powder like Bluebird

This recipe utilizes three main steps, for your conveniance I have included a video.  Please watch them after reading every step.  This could help you to understand how they are made.

STEP 1 - Chill your whipping cream and beater blades for minimum of three hours.  Pour your dairy cream to the blender.  Add in Icing sugar and vanilla.  Keep them beating, and gradually increase the speed.

STEP 2 - Whip them till they get beautiful stiff peaks.  In the video, I have shown you a close-up look of how stiff peaks looks like.  You could also go through some of my links above, that gets you step-by-step pic of how stiff peaks are achieved.

STEP3 - Add condensed milk and beat them on highest speed for not more than 5-7 seconds.  You will note that they have turned soft, transfer this mixture in a plastic container and freeze for a minimum of 6 hours.  After that, you could scoop them in and enjoy.

 I just added dark chocolate syrup (2 parts of dark chocolate with 1 part of cream and heat them on a double boiler till chocolate melts)  with a touch of sprinkles.  You could serve them plain as well, it will be very tasty. 

This is the basic version, you could also add on your own flavors like Coffee, Chocolate/Chocolate chips, Butterscotch etc.  Do try them at home and let us know how it turned out.  Good day to all <3

Whipped cream from Dairy whipping cream.

       Hi friends, today's post is about Dairy whipping cream and how to whip them correctly to get those beautiful STIFF peaks.  Though lots of people prefer non-dairy version over dairy, because of the stability the former offers, nothing can beat the delicious taste of Dairy whipped cream.  I already have posted whipped cream from Amul tetrapack.  Likewise, for Instant cream from powder and non-dairy cream.  Please feel free to check those links.  I have included step-by-step pics for the cream, and yes look at those beautiful swirls below, aren't they gorgeous?  <3  <3

When it comes to Baking, it is a constant practice that leads us to a mouth-watering treat.  And yes, when I first made a batch, I flopped.  Following which, I made my second batch to get those beautiful swirls.  I have included my flopped attempt in my content as well so that you guys can be cautious and need not repeat the same.  

Dairy whipping cream - attempt#1

Ingredients used are
1/2 cup of Dairy cream (I used Saudia brand)
2 tbsp caster sugar

Before whipping cream, I refrigerated my bowl and blades for an hour.  In the chilled bowl, I added the cream.

And yes started to whip, whip and whip.

After a minute or two, gradually I added sugar while beating.  

After the sugar got over, my whipping continued for few minutes, but there was no sign of stiff peaks.  

The blades when taken out, went flat indicating no peaks.  I had no other way than to discard this batch and start fresh.

Dairy whipping cream-  attempt#2

This attempt, I ran out of time, so instead of refrigerating bowl, I froze them for 15 minutes.  But, please be patient enough to refrigerate the bowl for a minimum of 4-5 hours.

Ingredients I used are
3/4 cup of Dairy whipping cream (I used Almarai brand)
1/4 cup of icing sugar
1 tsp of vanilla essence

I added all three ingredients in a bowl and along with blades, I froze them for 15 minutes/

Wrapped the bowl with foil and this goes into the  freezer.

After 15 minutes, remove the foil and start to beat.

Within 3 minutes, I got beautiful stiff peaks, see the blades when removed gives us stiff peaks.

And yes, one more test is that if you tilt the bowl upside down, the cream should not fall down.

Yayy.... I nailed it.  

DON'T USE THE CREAM RIGHT AWAY TO PIPE.  Refrigerate them for an hour at least before piping.  And yes, look at that beautiful swirl.

So, what went wrong in my first batch.  I could come up with following reasons

1. My bowl and blades were not chilled properly, it's best to refrigerate them overnight.  Temperature plays a crucial role.
2. Icing sugar helps in stability way better than regular granulated sugar does. 
3. During my first attempt, I used a regular dairy cream.  During my Second attempt, I bought a Dairy whipping cream, so the specification of the cream also should matter.

Once you make them, you will fall in love with the milky taste of this cream.  Please feel free to drop your comments and I hope you do try them at home.