INGREDIENTS
- 1 litre fullcream milk
- 2 1/2 tsp. cornflour
- 1 tsp. gelatine
- 3/4 cup sugar
- 1 cup fresh cream
- 1 tsp. vanilla essence
- 1/2cup cold milk
- METHOD
- Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
- Mix cornflour in 1/2 cup cold milk, keep aside.
- Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
- Boil for a further 4-5 minutes, take off fire.
- Sprinkle gelatine over 3 tbsp. water in a small pan.
- Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
- Do not bring it to a boil.
- When boiled milk cools a little, add gelatine solution and mix well.
- Cool to room temperature, freeze in covered tray, till set but not hard.
- Break into pieces, beat with an egg beater till soft.
- Add cream and essence, mix well.
- The texture should be light and creamy.
- Reset in the freezer till frozen.
