homemade vanilla ice cream (no heavy cream)

 

 

 

 

 

Today I’m gonna share with you guys my homemade vanilla ice cream recipe.

So many recipes calling heavy cream for making ice cream. I used to make my ice cream dessert using heavy cream and condensed milk (two ingredient ice cream-recipe will soon)….when I in Maldives. But here in Srilanka heavy cream or whipping cream is the most expensive milk product ..even difficult to find.instead of using canned condensed milk make your own one.recipe here my homemade condensed milk

So I have googled how to make ice cream without using heavy or whipping cream. Finally I found this wonderful recipe from eating well  .

 

The ice cream was so so delicious. You cannot imagine how creaminess it has without heavy cream.

This is a custard based ice cream recipe. what you have to do is make custard mixture ,chilled and churn using your ice cream maker.

Don’t you own an ice cream maker…don’t don’t don’t worry guys…still you can make any ice cream recipe without a machine..using still freezing method. It will takes almost two days to finish. but  definitely worth it.

 

Here’s a simple recipe for low-fat no machine vanilla ice cream.

Let’s get started….

You’ll need: milk,condensed milk ,gelatin and vanilla essense, egg yolks

Whisk egg yolks and condensed milk in large bowl.                                      

   Sprinkle gelatin over water in a small bowl and set a side

 

           Pour 1 ½ cups milk in a heavy bottomed sauce pan and heat the milk over medium heat until small bubbles appeared ..(edges of the pan)

 

 

                 Gradually add hot milk in to the egg mixture and whisk   until fully blended

 

 

       Return the mixture to the pan and cook over medium heat ,stirring with the wooden spoon until the back of the spoon is lightly coated.

 

         Strain the custard to the bowl and add softened gelatin ,vanilla and remaining 1 ½ c milk.

 

         Cover and refrigerate until chilled.

         Pour in to the ice cream machine and churn according to the manufactures direction.

    Still freezing method:

          Put custard mixture in the freezer for about 45 minutes.by this time its start to freeze near the edges.take it out and give it a quick stir using whisk or hand held mixture.do this procedure until you have a smooth consistency in ice cristles.

 

 

 

                                    Happy cooking,

                                                      nirmani

                                                                                    

                                                                                                                    Printable recipe

Homemade vanilla ice cream (no heavy cream) recipe     Ingredients: ·      1 Can condensed milk ·      3 cups milk / divided ·      3 large egg yolks ·      1 ½ tsp pure gelatin ·      2 tsp vanilla essense ·      1 tbsp water     Direction: 1.  Sprinkle gelatin over water in a small bowl and set a side . 2.  Whisk egg yolks and condensed milk in large bowl.                                       3.  Pour 1 ½ cups milk in a heavy bottomed sauce pan and heat the milk over medium heat until small bubbles appeared ..(edges of the pan)          4.  Gradually add hot milk in to the egg mixture and whisk until fully blended. 5.  Return the mixture to the pan and cook over medium heat ,stirring with the wooden spoon until The back of the spoon is lightly coated. 6.  Strain the custard to the bowl and add softened gelatin ,vanilla and remaining 1 ½ c milk. 7.  Cover and refrigerate until chilled. 8.  Pour in to the ice cream machine and churn according to the manufactures direction.     Still freezing method:           Put custard mixture in the freezer for about 45 minutes.by this time its start to freeze near the edges.take it out and give it a quick stir using whisk or hand held mixture.do this procedure until you have a smooth consistency in ice cristles.                                                                               nirmani’s lanka kitchen

 

SRILANKAN PANCAKE /COCONUT PANCAKE

              

        
                                                COCONUT PANCAKE  is one of  our traditional tea   time snack..it's a some kind of stuffed pan cake. simply made pancake stuffed with sweetend coconut.this pan cake was one of my hubbys favorite snack.

here i made this using simple ingredients..but you can use milk instead of water and add one egg for healthier version.
let's get started

Ingredients:

            you'll need: wheat flour,freshly grated coconut,suger,salt .turmeric powder,vanilla

Direction:

•  put 1/4 sugar and 1 tbsp water in to a pan and keep over medium heat.
• Bring the caramel to boil without stirring until the syrup turns golden in colour. 
• add remaining suger and 1 cup of water.simmer until suger syrup will thicken.

• now add coconut and vanilla.cook until all the syrup evoparated.set a side.

• put 2c flour,salt,turmeric  in a bawl and add water little by litte until you'll have a pan cake batter,batter won't be too thick or too runnier.

       assembling the pancake:

•  on a stove top put  laddle full batter in to a nonstick pan and cook until small holes are apear.then flip and cook other side as well.
• slide cooked pan cake on a plate and spread 1 tbsp of sweet coconut mixture.  roll it.alldone.

        have your sweet pancake with a cup of tea..soooo yum.

                                                  happy cooking,
                                                        nirmani



                                                       printable recipe 

srilankan pan cake Ingredients:                                                                                                          2 c flour 1 c suger 2 c freshly grated coconut 1 tsp vanilla pinch of tumeric salt to taste 1 c +1tbsp water   Direction:  put 1/4 sugar and 1 tbsp water in to a pan and keep over medium heat. Bring the caramel to boil without stirring until the syrup turns golden in colour.  add remaining suger and 1 cup of water.simmer until suger syrup will thicken. now add coconut and vanilla.cook until all the syrup evoparated.set a side. put 2c flour,salt,turmeric  in a bawl and add water little by litte until you'll have a pan cake batter,batter won't be too thick or too runnier.        assembling the pancake: on a stove top put  laddle full batter in to a nonstick pan and cook until small holes are apear.then flip and cook other side as well. slide cooked pan cake on a plate and spread 1 tbsp of sweet coconut mixture.  roll it.alldone.                                                       nirmani's lanka kitchen

sri lankan Watalappan/ Juggery pudding

sri lankan watalappan/ juggery pudding recipe

Wishing all my Muslim friends a very happy Eid festival ” Eid Mubarak”



here comes a beautiful recipe to celebrate it.

This is a another version of steamed pudding all we loved.very famous dish in srilankan cuisines. specially among our Muslim families.



My mother-in-low used to make these wonderful juggery pudding for every special occasion in our family. She is a specialist for cooking and baking. today I’ll share her watalappan / juggery pudding with you.



You can use your oven for bake watalappan instead of steam it. Both way worked for me. This recipe will gives light texture as caramel pudding. if you like little bit of spongy  texture use 2 extra eggs.

I used my homemade cardamom powder.  its easy to prepare...First remove the seeds from the shells. . Put the seeds on a clean, dry, flat surface . Now add a teaspoon of granulated sugar. Use a rolling pin to grind the lot into a fine powder.or use your coffee  grinder with 2-3 tsp.sugar.

Ingredients:
              

you'll need: juggery,coconut milk,eggs,cardamom(not pictured) and vanilla


Direction:

• grate the kithul juggery first.mix with coconut milk and set a side until juggery dissolve in a milk.
  
• Add eggs to the blender and blend it until frothy.

     

• Add in juggery and coconut milk mixture and blend.
  

          

• Add vanilla, cardamom powder and blend well.
  

     

• Pour mixture in to prepared bowl and steam for 45 minutes . 
•                
  
  

•   steam method here .

       Tip  : to make cardamom powder  ,First remove the seeds from the shells. . Put the seeds on a clean, dry, flat surface . Now add a teaspoon of granulated sugar. Use a rolling pin to grind the lot into a fine powder.


if using oven:
preheat your oven 180 c degrees .fill half of the large baking tray with water ,place custard pan on the baking tray and keep on middle rack in the oven and bake it for 45 minutes.

                                          Love your way,
                                                            nirmani


                                                                              printable recipe      

Watalappan/juggery pudding recipe                                                                                                          Ingredients: 1 and ¼ cups thick coconut milk 250 g juggery, greated 6 large eggs ½ tsp. vanilla 3 cardamom pods,powdered Direction: grate the kithul juggery first . mix with coconut milk and set a side until juggery dissolve in a milk. Add eggs to the blender and blend it until frothy. Add in juggery and coconut milk mixture and blend. Add vanilla, cardamom powder and blend well. Pour mixture in to prepared bowl and steam for 45 minutes. serving:8                                                       nirmani's lanka kitchen

Caramel pudding/Creme caramel

Caramel pudding recipe

Caramel pudding or cream caramel is a one of the favorite dessert of my husband and thindu. they don't want any special time to request it.

           

This easy caramel pudding need very simple ingredients and less preparing and cooking time.you can use your steamer or your oven to make it.I always use my rice cooker steamer for steam my veggies , meat and puddings. Some times I steam my pudding when cooking rice. This method very easier and its not time consuming for me.

When using oven fill half of the large baking tray with water ,place custard pan on the baking tray and keep on middle rack in the oven and bake it.



Ingredients:

you'll need: milk ,eggs (I used 5 no's small eggs) ,sugar and vanilla essence ,milk powder 


Direction:
                 

add 3 tbsp sugar and 1 tbsp in to a pan over medium heat.

Bring the caramel to boil without stirring until the syrup turns golden in colour.

remove from the heat and add 1 tbsp.boiling water.now your sugar syrup 

is ready.

Pour the syrup in to the pudding bowl or to individual ramekin's.

Immediately spread the caramel in the bottom of the ramekins.

in to the blender (or use hand whisk),add sugar ,milk powder and eggs. Blend for minute.  milk powder is optional. but its gives good texture to the pudding.

Add milk and vanilla and blend until sugar has dissolved.

Pour in to the prepared bowl or to ramekins.cover with foil paper.

Fill the steamer pot with water(2-3 inches)and bring to boil.when steam comes out reduce heat to simmer and place steamer basket with custard bowl on the steamer.

cook for 20-30 minutes or until done.

refrigerate few hours or over night .

  oven method:      

        
      preheat the oven 180 c. fill half of the large baking tray with water ,place custard pan on the baking tray and keep on middle rack in the oven and bake it for 30-45 minutes or until done. 



                                             Love,
                                                 nirmani
           

        
                                                           printable recipe   

Caramel pudding recipe Ingredients:                                                                                                          500 ml milk ½ cup sugar 4 eggs 2 -3 drops vanilla 3 tbsp. Sugar for caramel 1 tbsp. Water + 1 tbsp boiling water ¼ cup milk powder Direction: add 3 tbsp sugar and 1 tbsp. in to a pan over medium heat. Bring the caramel to boil without stirring until the syrup turns golden in colour. remove from the heat and add 1 tbsp.boiling water.now your sugar syrup is ready. Pour the syrup in to the pudding bowl or to individual ramekins. Immediately spread the caramel in the bottom of the ramekins. in to the blender (or use hand whisk),add sugar,milk powder and eggs. Blend for minute. Add milk and vanilla and blend until sugar has dissolved. Pour in to the prepared bowl or to ramekins.cover with foil paper. Fill the steamer pot with water(2-3 inches)and bring to boil.when steam comes out reduce heat to simmer and place steamer basket with custard bowl on the steamer.    10. cook for 20-30 minutes or until done.    11. refrigerate few hours or over night . Oven method:                     preheat the oven 180 c. fill half of the large baking tray with water ,place custard pan on the baking tray and keep on middle rack in the oven and bake it for 30-45 minutes or until done.                                                             nirmani's lanka kitchen