The story of Shankar Ice Cream Library demonstrates how a small street cart, which originated in 1960, transformed into one of India's most experimental ice cream brands, offering over 1300 unique flavors.
The key to success was the understanding of customer needs, which Gopilal Sammani developed. He studied which flavors evoke positive emotions in people and encourage them to return.
Over time, the cart evolved into a shop and then into a recognizable brand. A significant breakthrough occurred through continuous improvement when Arunbhai Sammani introduced processes and technologies into the business structure, allowing the craft to meet the scale.
The company's curiosity led to ice cream becoming a platform for experimentation, which ultimately resulted in the creation of over 1300 patented flavors. Subsequently, the family began defining the brand's mission, and in 2017, it was formalized as Ice Cream Library.
The business expanded from a street cart to serving high-end corporate events and weddings. The assortment was supplemented with categories such as keto, vegan, and high-protein ice cream, highlighting the ability of strong brands to adapt to changing consumer tastes.
With a few basic ingredients and some free space in the freezer, you can create creamy ice cream whose taste is very close to store-bought. Although ice cream is always in demand, its price in supermarkets has significantly increased, prompting more residents of South Africa to look for ways to make homemade ice cream without special equipment.
The good news is that the process is simpler than most people think; it does not require a specialized machine, a complex custard base, or professional pastry skills. The main secret lies not in the machine, but in understanding how to prevent the formation of large ice crystals.
When people first try to make ice cream, the most common complaint is that it freezes into a hard, icy block. This happens because water naturally crystallizes during freezing. Commercial ice cream makers constantly stir the mixture while freezing, breaking down these crystals and ensuring a smooth texture.
The recipe for ice cream without a machine solves this problem differently: instead of relying on technology, it uses ingredients that reduce the amount of free water in the mixture. Less free water means fewer large ice crystals. The simplest recipe, often used by home cooks, is characterized by its simplicity, availability, and reliability.
To prepare servings for 6–8 people, you need 500 ml of cold heavy cream, one can (385 g) of condensed milk, and optionally, 1 teaspoon of vanilla extract. The process involves whipping the cold cream to soft peaks so that it holds its shape but remains smooth. Then, the condensed milk and vanilla are added to this mass, gently folding in all components. The mixture is transferred to a container suitable for the freezer, covered, and frozen for at least 6 hours, or preferably overnight.
Many mistakenly believe that condensed milk is solely for adding sweetness. However, it performs the main function. Condensed milk contains significantly less water than regular milk and has a high concentration of sugar. Sugar lowers the freezing point of the mixture, which helps keep the ice cream softer and easier to eat, allowing for a surprisingly creamy result without the need for churning.
The basic recipe can easily be adapted to different taste preferences by adding chocolate chips, crushed cookies, peanut butter, caramel or chocolate sauce, and pureed cooked fruits. However, there are several common mistakes: using skimmed cream (it is better to use high-fat cream for a creamy texture), over-whipping the cream (which can lead to a crumbly consistency), adding too much liquid flavoring (extra water increases the number of ice crystals), and freezing without a tightly sealed container, which causes freezer burn.
Making ice cream at home without an ice cream maker may seem complicated, but the basic formula is whipped cream plus condensed milk, frozen until solid. Understanding how these ingredients prevent the formation of large ice crystals explains the stability of the result. For many home cooks, the hardest part is the waiting, and the first homemade scoop of ice cream, especially against the backdrop of rising supermarket prices, seems even tastier.
