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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
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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.
Making time:
45 minutes excluding cooling, setting times.
Makes: 4
helpings.
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