ice cream recipe

Vaheguru ji ka Khalsa Vaheguru ji ki Fateh, i live in America, it gets very hot sometimes and i make this ice cream very often and it turns out perfect every time.

1/2 cup cold milk
1 (14 ounce) can sweetened condensed milk
1 pint heavy cream
1 tablespoon vanilla extract
1/8 teaspoon salt

Instructions:
In a medium bowl, stir together cold milk, vanilla, condensed milk, salt and any fruit of nuts you wish to add. Set aside.

In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.

Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10 days.

Is the recipe, bibek one?

the vanilla extract sometimes contains weird ingredients, pick a suitable one after reading carefully.

Daasraa

I do not think that the sweetened condensed milk is suitable for bibekis.

Ye I don't think "vanilla extract" is ok for bibeki singhs

Vanilla extract is okay because it is just the oil from the vanilla pods.

you can get organic vanilla extract ( one ingredient) from whole foods. You really need to take a close look and find the suitable one, there are few which have alcohal in it, so make sure you choose the right one. Condensed milk is not bibek ( for sure)

One simple Recipe: Condense the milk (by heating), add required amount of sugar and get it cooled.

To save time on condensing, one can add MALAIE (Cream).

Could it be called Ice Cream, technically? Here is some technical stuff:

Ice Cream Ingredients:
Ice cream has the following composition:

greater than 10% milkfat by legal definition, and usually between 10% and as high as 16% fat in some premium ice creams
9 to 12% milk solids-not-fat: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk
12 to 16% sweeteners: usually a combination of sucrose and glucose-based corn syrup sweeteners
0.2 to 0.5% stabilizers and emulsifiers
55% to 64% water which comes from the milk or other ingredients

These percentages are by weight, either in the mix or in the frozen ice cream. Please remember, however, that when frozen, about one half of the volume of ice cream is air (overrun, for definition, see ice cream processing, for calculation, see overrun), so by volume in ice cream, these numbers can be reduced by approximately one-half, depending on the actual air content. However, since air does not contribute weight, we usually talk about the composition of ice cream on a weight basis, bearing in mind this important distinction. All ice cream flavours, with the possible exception of chocolate, are made from a basic white mix.

Formulations can be derived from a number of different starting points. Details and suggested formulas are detailed on the formulations page, but turning the formulation into a recipe depends on the ingredients used to supply the components, and it is then necessary to do a mix calculation to determine the required ingredients based on the formula. Ice milk and light ice creams are very similar to the composition of ice cream but in the case of ice milk in Canada, for example, it must contain between 3% and 5% milkfat by legal definition.

The ingredients to supply the desired components are chosen on the basis of availability, cost, and desired quality.

to make one cup of sweetened condensed milk, simmer 2 1/4 cups milk on the stove until reduced to 1 cup. mix in 1 1/4 cup sugar (yes, it's that sweet!). stir until dissolved and cool.

there are easier methods involving powdered milk, but i don't think that's bibek either.

also, for the vanilla, you can take one vanilla bean, slice it open, and scrape the guts out into the milk mixture and mix well. no extract necessary.

take the leftover vanilla pod and put it into a container of sugar. after a few weeks, you'll have lovely vanilla scented sugar that's great for baking.