Custard Ice Cream

• Chill unsweetened whipping cream for 7-8 hours

Nutrition values are AI-estimated based on ingredients.

• 2 tablespoons vanilla custard powder
• 1/4 cup room temperature milk
• 2 cups (500ml) full fat milk
• 2 tablespoons milk powder
• 1/2 cup (100g) sugar
• 1 cup (250ml) unsweetened whipping cream
• A small pinch orange food colour (optional)
• 1/4 cup tutti frutti
• Pistachios (for garnish, optional)

1. 1Combine 2 tablespoons of vanilla custard powder with 1/4 cup of room temperature milk in a small bowl and stir until a smooth, lump-free paste is formed.
2. 2Pour 2 cups (500ml) of full-fat milk into a large kadai and add 2 tablespoons of milk powder to the cold milk, whisking well until fully dissolved.
3. 3Bring the milk and milk powder mixture to a boil over medium heat, then add 1/2 cup (100g) of sugar and stir until dissolved.
4. 4Reduce the heat to low, slowly pour the prepared custard paste into the simmering milk while continuously stirring, and cook for 3-5 minutes until it thickens significantly and coats the back of the spatula.
5. 5Turn off the heat and allow the thick, creamy yellow custard base to cool completely at room temperature.
6. 6Place a large metal bowl over an ice bath, pour 1 cup (250ml) of unsweetened whipping cream into it, and beat with an electric hand mixer for about 3-4 minutes until it becomes light, fluffy, and forms stiff peaks.
7. 7Pour the completely cooled custard base into the whipped cream, add a tiny pinch of orange food colour (optional), and beat again with the electric mixer for about 2 minutes until perfectly combined into a smooth, airy mixture.
8. 8Add 1/4 cup of colourful tutti frutti to the cream-custard mixture and gently mix with the electric mixer on low speed to distribute.
9. 9Transfer the mixture to an air-tight plastic container, cover tightly with plastic cling film touching the surface, secure the lid, and place in the freezer for 2-3 hours until semi-set.
10. 10Remove the semi-set ice cream from the freezer, transfer it back to the metal bowl, and beat again with the electric mixer on high speed for 2-3 minutes to break down ice crystals.
11. 11Sprinkle additional tutti frutti (and optionally chopped pistachios) over the mixture for garnishing, then transfer the ice cream back into the air-tight container.
12. 12Cover tightly with cling film touching the surface and secure the lid, then place back in the freezer for a final freeze of 7-8 hours (preferably overnight) to set perfectly.

These instructions are our analysis of the original video. Watch on YouTube →