Horlicks Ice-cream
No churn eggless Horlicks ice-cream or malted milk ice-cream
Ingredients
- 1 cup or 240 ml heavy or whipping cream
- 200 ml or 1 small tin sweetened condensed milk
- 4 tbsp Horlicks powder
- 2 tbsp hot milk
- 1 tbsp vanilla optional
Instructions
- Dissolve the Horlicks in the hot milk. Keep aside to cool .
- Whip the cream to firm or stiff peaks. When you lift your beater or whisk out , the cream should hold a peak .
- Add in the condensed milk and beat with an electric mixer or whisk until combined well.
- Fold in the dissolved Horlicks paste and vanilla (if using) .
- Transfer to a freezer friendly container with a lid or cover tightly. Let set for 4- 6 hours or overnight.
Notes
I have used Amul fresh cream here. Thats the reason for the slightly softer scoop consistency that you see in the pictures. You can use any dairy or non dairy cream of your choice. Heavy or whipping cream will give you much firmer ice cream and more standing power (have tried this!)
To whip your cream , remember : Chill your cream for few hours. Chill your beaters/ whisk and bowl for atleast 15 minutes (in the freezer section works too) . Use a metal bowl. Start beating at medium and then shift to high after a few minutes.
Increase the amount of Horlicks for a stronger taste. Add as little milk as needed to dissolve it.
To whip your cream , remember : Chill your cream for few hours. Chill your beaters/ whisk and bowl for atleast 15 minutes (in the freezer section works too) . Use a metal bowl. Start beating at medium and then shift to high after a few minutes.
Increase the amount of Horlicks for a stronger taste. Add as little milk as needed to dissolve it.