Eggless Vanilla Ice Cream With Condensed Milk And Amul Fresh Cream Recipe

Cooking Directions

• STEP 1.In a mixing bowl, whisk together the condensed milk and vanilla extract until well combined.
• STEP 2.In a separate bowl, whip the Amul fresh cream until soft peaks form.
• STEP 3.Gently fold the whipped cream into the condensed milk mixture until fully incorporated.
• STEP 4.Pour the mixture into a freezer-safe container and cover with a lid or plastic wrap.
• STEP 5.Place the container in the freezer and let it set for at least 6 hours or overnight.
• STEP 6.Once the ice cream is fully frozen, scoop it into bowls or cones and serve.
• STEP 7.You can also garnish with your favorite toppings, such as chocolate sauce, nuts, or sprinkles.
• STEP 8.Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks.

Cooking Tips

• Make sure the Amul fresh cream is chilled before whipping to achieve the best results.
• For a stronger vanilla flavor, you can add a teaspoon of vanilla bean paste or scrape the seeds from a vanilla bean pod.
• If you prefer a softer texture, let the ice cream sit at room temperature for a few minutes before scooping.

Storage and Serving

• Store the ice cream in an airtight container to prevent freezer burn.
• Serve the ice cream in chilled bowls or cones for the best experience.
• You can also use this ice cream as a base for milkshakes or sundaes.