This is a quick and easy homemade ice cream recipe made with an instant ice cream premix. The premix is prepared using just five simple ingredients that are easily available at home and has a good shelf life. With this premix, the ice cream base is ready in just 10 minutes, delivering the same rich taste as ice cream from restaurants or markets. It makes a perfect dessert for both kids and adults. Try this recipe today and enjoy a refreshing summer treat!
Tips for Making Market-Style Homemade Ice Cream
- Homemade Ice Cream Premix: The ice cream premix is made with dry fruits, custard powder, and milk powder. Custard powder adds thickness and creaminess, while milk powder absorbs excess water, enhancing the texture. Dry fruits enrich the ice cream with a rich taste. This premix is easy to make and has a good shelf life when stored in the refrigerator. When preparing ice cream, simply mix the premix with milk—no additional ingredients are needed.
- Use Heavy Cream for Creaminess: To achieve a creamy texture, use heavy cream. If you prefer an even creamier consistency, beat the semi-frozen ice cream base with cream. Freeze the base for 3–4 hours, beat it with cream, and freeze again for a smoother, richer texture.
- Storage: Homemade ice cream retains its best taste for up to one month when stored in an airtight container in the freezer.
Please do visit my other related recipe collection like
Recipe Video
Homemade Ice cream with ice cream premix recipe | custard ice cream | ice cream recipe
Ingredients
For ice cream premix
- 100 grm and ¾ cup cashews
- 100 grm and ¾ cup almonds
- 250 grm and 1 cup sugar
- 80 grm and ¾ cup custard powder
- 100 grm and 1 cup milk powder
For home made ice cream
- 1 litre milk
- 2 tbsp kesar milk
- 100 grm and 1 cup ice cream premix
- 250 grm and 1 cup whipped cream
- Garnish with almond slits and pistachio slits
Instructions
Making ice cream premix
- In a mixture jar, add 100 grm and ¾ cup cashews, ¾ cup almonds, 1 cup sugar, ¾ cup custard powder and 1 cup milk powder. Grind it.
- Ice cream premix is ready. store in into air-tight container.
Making ice cream
- In a pan, add 1 litre milk. Take 2-3 ladle milk into separate bowl. Now on high flame make 1 boil into milk.
- When milk start to boiling, make gas flame medium and add 2 tbsp kesar milk in it. Stir occasionally and boil milk for 5 minutes on medium flame.
- Meanwhile in chilled milk, add 100 grm and 1 cup ice cream premix and mix well. There is no lumps into mixture.
- Add prepared premix mixture into milk and mix well.
- Stir continuously till mixture is thicken and coat backside of spoon.
- Switch off gas and cool down mixture.
- Add ice cream base into plastic container and freeze it for 3 hrs.
- Then take 250grm or 1 cup whipped cream and whisk it till it become fluffy. Then add semi solid ice cream base in it and whipped it.
- Now soft and fluffy ice cream mixture is ready. add it into plastic container and freeze it for 6-7 hrs.
- Homemade ice cream is set properly. Serve it.
Notes
- Custard powder adds thickness and creaminess to ice cream.
- Milk powder absorbs water from milk and adds creaminess to ice cream.
- Cashews and almonds enhance the taste of ice cream.
- Store the ice cream premix in an airtight container; it stays good for 1 year in the refrigerator.
- Dissolve the ice cream premix in chilled milk to avoid lumps.
- 100 grams of ice cream premix is perfect for 1 liter of milk.
- After adding the ice cream premix, stir the mixture continuously until it thickens.
- Freeze the ice cream premix until it reaches a semi-solid form.
- Beat the cream until it becomes light and fluffy.
- Add the ice cream base and beat it with the cream until it becomes soft and fluffy.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes