घरी बनवली आईस्क्रीम
घरी बनवली आईस्क्रीम 🍧🍨 is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Pratiksha shinde on YouTube.
Prep: 32 min | Cook: 10 min | Total: 8 hrs 57 min
Cost: $4.05 total, $1.01 per serving
Ingredients
- 2 cups Whole Milk (cold, preferably full‑fat for creaminess)
- 2 tablespoons Custard Powder (vanilla flavored, store‑bought)
- 1/4 cup Granulated Sugar (adjust to taste; can be added later if missed)
- 1 cup Fresh Cream (heavy whipping cream, chilled)
- 1/2 cup Condensed Milk (sweetened condensed milk)
- 2 tablespoons Almonds (roughly chopped)
- 2 tablespoons Mixed Fruit (small diced fresh fruit (e.g., mango, strawberry))
Instructions
Measure and Prepare Ingredients
Measure all liquids and dry ingredients. Roughly chop the almonds and dice the fresh fruit into small pieces.
Time: PT5M
Cook Custard Base
In a saucepan, combine the cold milk, custard powder and granulated sugar. Whisk continuously over medium heat until the mixture thickens and coats the back of a spoon (about 8‑10 minutes).
Time: PT10M
Temperature: Medium heat
Cool the Custard
Remove the saucepan from the heat and let the custard cool to room temperature. For faster cooling, place the saucepan in an ice‑water bath, stirring occasionally.
Time: PT20M
Blend with Cream and Add‑Ins
Transfer the cooled custard to a mixing bowl. Add fresh cream, condensed milk, chopped almonds and diced fruit. Using a hand mixer, blend on medium speed until the mixture is smooth and slightly airy.
Time: PT5M
Package the Ice Cream
Pour the mixture into an airtight container, smooth the top, and seal tightly with the lid.
Time: PT2M
Freeze
Place the sealed container in the refrigerator (or freezer) for 7‑8 hours until fully set. Do not disturb the container during this time.
Time: PT8H
Nutrition Facts
- Calories
- 250
- Protein
- 3g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Almonds
Ingredient Substitutions
- Instead of Whole Milk: 2% milk, plant‑based milk (almond, soy) – will change texture
- Instead of Custard Powder: cornstarch + vanilla extract, instant vanilla pudding mix
- Instead of Granulated Sugar: powdered sugar, honey (use less)
- Instead of Fresh Cream: full‑fat coconut cream (vegan), half‑and‑half (less rich)
- Instead of Condensed Milk: evaporated milk + extra sugar, homemade sweetened condensed milk
- Instead of Almonds: cashews, walnuts
- Instead of Mixed Fruit: canned fruit (drained), fruit jam (small amount)
Equipment Needed
- Saucepan
- Mixing Bowl
- Hand Mixer
- Airtight Container
- Measuring Cups
- Knife
- Cutting Board
- Spoon or Spatula
Critical Steps — Do Not Skip
- Cooking the custard until it thickens properly.
- Cooling the custard completely before mixing with cream.
- Sealing the container airtight to prevent ice crystals.
Chef Tips from the Video
- For extra vanilla flavor, add 1/2 teaspoon of pure vanilla extract to the custard.
- Use an ice‑water bath to cool the custard quickly and prevent a skin from forming.
- Toast the almond pieces lightly for a richer nutty aroma before adding.
Troubleshooting
Ice cream is grainy or has ice crystals.
Make sure the custard is fully cooled before blending and seal the container tightly. Freeze without opening the lid during the setting period.
Ice cream is too soft after 8 hours.
Transfer the container to the freezer for an additional 1‑2 hours. Ensure the freezer temperature is at least -18°C.
Flavor is bland.
Taste the custard before adding cream; adjust sugar or add a pinch of vanilla extract if needed.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Can be kept frozen for up to 1 month; let soften 10‑15 minutes before serving.
Room temperature: Do not store at room temperature; ice cream will melt.
Make-Ahead Tips
- Prepare the custard base a day ahead and keep it refrigerated; add cream and fruit just before freezing.
- Chop nuts and fruit in advance and store in a small airtight bag.
Frequently Asked Questions
What is the cultural significance and history of homemade vanilla ice cream in Indian summer cuisine?
In many Indian households, especially in Maharashtra, homemade ice cream (often called "kulfi" or simple flavored ice cream) is a popular way to beat the heat during summer festivals and family gatherings. Using custard powder became common in the 20th century as a convenient shortcut to traditional egg‑based custards.
What are the traditional regional variations of vanilla ice cream in Indian cuisine?
While vanilla is a Western flavor, Indian versions often incorporate local ingredients like cardamom, saffron, pistachios, or mango puree. In Maharashtra, adding chopped almonds and fresh fruit, as shown in this recipe, is a typical home‑style twist.
How is homemade vanilla ice cream traditionally served in Maharashtra?
It is usually served in small bowls or glasses, sometimes garnished with chopped nuts, fresh fruit, or a drizzle of condensed milk. It is a common dessert after a hot lunch or during monsoon‑season celebrations.
What occasions or celebrations is homemade vanilla ice cream associated with in Indian culture?
It is popular during summer holidays, school vacations, family get‑togethers, and festivals like Ganesh Chaturthi or Diwali when a cool, sweet treat is welcomed.
What are the most common mistakes to avoid when making homemade vanilla ice cream from the Pratiksha shinde YouTube channel?
The biggest errors are not cooking the custard long enough, adding the cream while the custard is still hot (which can cause curdling), and not sealing the container airtight, leading to ice crystals.
Why does this recipe use custard powder instead of a traditional egg‑based custard?
Custard powder provides a quick, stable thickening agent without the need for eggs, making the recipe safer for home cooks and suitable for vegetarians who avoid eggs.
Can I make this vanilla ice cream ahead of time and how should I store it?
Yes. Prepare the custard base up to step 3, refrigerate it, then finish the recipe on the day you plan to serve. Store the finished ice cream in an airtight container in the freezer for up to one month.
What texture and appearance should I look for when the custard is properly cooked?
The custard should be thick enough to coat the back of a spoon and form a smooth, glossy ribbon when the spoon is drawn through. It should not have any lumps or watery spots.
What does the YouTube channel Pratiksha shinde specialize in?
The YouTube channel Pratiksha shinde focuses on easy, everyday Indian home cooking, sharing quick recipes that use common pantry items and simple techniques for beginners.
How does the YouTube channel Pratiksha shinde's approach to Indian dessert cooking differ from other Indian cooking channels?
Pratiksha shinde emphasizes minimal equipment, no‑churn methods, and improvisation with ingredients already available at home, whereas many other channels often rely on specialized tools like ice‑cream makers or elaborate decorations.
What other Indian dessert recipes is the YouTube channel Pratiksha shinde known for?
The channel is popular for recipes such as "Mango Shrikhand," "Rasgulla without Sugar," "Quick Phirni," and "No‑Bake Coconut Ladoo," all of which use simple steps and everyday ingredients.
Last updated: September 6, 2026
