- Add ¼ cup milk along with corn flour in a bowl. Mix well and keep it aside.
- Add the remaining milk to a non-stick pan and turn the heat on. Keep the flame at a medium heat and let it boil for approximately 8 minutes. Stir continuously. Add sugar in the corn flour-milk mixture and combine with the boiling milk. Stir well. Cook the mixture for the next 5 minutes while stirring Turn the heat off and let it cool gradually.
- Introduce the vanilla essence and fresh cream when the mixture is cool enough. Mix them all together well. Pour the mixture in an aluminum container and cover it with aluminum Let it freeze for 6 hours.
- Blend the ice cream mixture into a mixer until it becomes smooth. Put the mixture in an aluminum container again. The mixture will be frozen covered for the next 10 hours. Voila! The vanilla ice cream is ready to be served!
Vanilla ice cream serves as the base of many ice creams but it was an exotic flavor back in the 1700s. It still is but it’s often combined with a variety of other foods such as chocolate sauce and fruits. Interestingly enough, vanilla ice cream was difficult to get your hands on until the mid-19 century!