Vanilla Ice Cream

Vanilla Ice Cream

Ingridents

4 cups (800ml) full cream milk

1 tsp cornflour

1 tsp gelatine

1/4 cup water

1/2 cup Sugar

3/2 tsp vanilla essence

200 gms (1 cup) cream chilled

4 level tbs powdered sugar

1. Mix cornflour in a little milk and keep aside.
2. Soak gelatine in 1/4 cup water in a small heavy bottomed pan.
3. Boil milk for 20 minutes on medium fire. Add sugar.
4. Add cornflour paste, stirring continuously. 
5. Boil for 2 minutes till it becomes a thin custard. Remove from fire.
6. Heat gelatine on low heat to dissolve it. Add gelatine solution to the hot custard 
7. Cool custard. Freeze for 5-6 hours.
8. Beat cream with powdered sugar till slightly thick.
9. Cut the frozen custard into small cubes and beat well with an electric hand beater till smooth and fluffy. Do not let it melt while beating.
10. Mix the cream with the beaten custard. Add essence. Mix well.
11. Pour into an ice cream box. Keep the ice cream container in the freezer with the bottom of the container touching the freezer directly.
12. Unmould after 5-6 hours.

Other flavours may be prepared by changing the essence and colour.