Cornflour or custard - 4 tablespoons
Cream - 1 cup
Vanilla essence - some drops
Milk - 3 cups
Gelatin - 2 teaspoons
Sugar - to taste
Method:
Take half milk and mix cornflour or custard. Cook on low flame, when getting thick, turn off flame and keep aside. Mix sugar in remaining milk and cook until boiled, mix gelatin and keep in refrigerator for cool down. When enough chilled, mix whisked cream and vanilla in custard and also mix sugar milk in it. Whisk it and keep in freezer to freeze it. When half frozen, take out and shake it again in milk shaker machine. Now put it in freezer again so that it freezes completely. Vanilla ice cream is ready to eat.
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