Spinach Icecream

Healthier twist to regular icecream. Spinach renders this icecream beautiful green color and makes it healthy and yummy. You can make this as regular or instant icecream

Ingredients 

• 2 cups spinach lightly packed
• half litre full fat milk
• 300 ml condensed milk (adjust)
• 4tbsp sugar
• 1/2 cup Amul cream or heavy whipping cream
• 1tsp Vanilla Extract
• 1tsp corn flour mixed in little milk
• Ice cubes or chilled air tight container

Method:

1. Clean spinach , Blanch and make purée
2. Boil milk with sugar and Add condensed milk. Add corn flour mix and spinach purée.Keep stirring on low flame to prevent sticking to bottom of pan and until it starts thickening. Stir for another 2-3 minutes, finally add vanilla extract and switch off
3. Allow it cool to room temperature, keep stirring in between to avoid layer formation at top while cooling. Once cooled add cream. Blend it well
4. For instant icecream, use 1 cup spinach icecream to 3 cup icecubes. Maintain 1:3 ratio. Place icecream in smaller Ziploc bag. Seal it Place this in a bigger Ziploc bag which will contain ice and 1/4 cup salt. Everything should be airtight.seal it. Shake and squish for 10 minutes. Keep it in freezer for 20 minutes or more. Open the Ziploc bag and use the icecream
5. For regular icecream pour the mix in the chilled air tight container. It's best to chill container a day before. This will help to minimize icy taste. Use plastic square containers to evenly cool the icecream. Glass ceramic etc take longer time to cool.Always keep icecream at the back while freezing in case freezer is used frequently to avoid hot air entering freezer door and changing icecream temperature
6. Freeze for 2 hours, blend it well and then Freeze overnight or for 7-8 hours. Always use icecream scoop dipped in hot water to scoop the icecream. Yummilicious Icecream is ready

My Tip:

Substitute vanilla with fruit juices, chocolate or any other flavor for spinach icecream flavor variation.