Vanilla Ice Cream (Version 2)
This rich, traditional vanilla ice cream combines boiled milk and fresh heavy cream for a smooth, luxurious base. The unique addition of stiffly beaten egg whites creates a light, airy texture often missing from heavy custard-based ice creams. Sweetened perfectly and scented with vanilla, this frozen treat offers a nostalgic, creamy delight that is refreshing and satisfying.
Ingredients
- 2 cups Heavy cream (Originally '1 Sher' of thick fresh dairy cream.)
- 1 cup Whole milk (Originally '0.5 Sher' of fresh milk.)
- 1 cup Granulated sugar (Originally '0.5 Ratal' (0.5 lb).)
- 1 teaspoon Vanilla extract (Originally '1 small spoon vanilla essence'.)
- 2 large Egg whites (Use pasteurized egg whites for safety if desired, as they are not cooked in the final step.)
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Instructions
- 1Bring the milk to a boil once. Remove from heat immediately and stir continuously with a spoon until it cools down completely. This prevents a skin from forming on top.
- 2Once the milk is cool, mix in the heavy cream, sugar, and vanilla extract. Stir well until the sugar is fully dissolved.
- 3In a separate clean bowl, beat the egg whites until they form stiff peaks.
- 4Gently fold the stiff egg whites into the milk and cream mixture until combined. Immediately pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until frozen hard. Alternatively, freeze in a container, stirring occasionally, until set.
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