Custard Ice Cream
Ingredients
1. Milk – 1 1/2 cup (1 cup = 250 ml)
2. Sugar – 7 tbsp
3. Heavy Cream – 1 cup
4. Custard Powder – 3 tbsp
5. Powdered Sugar – 5 tbsp (if required)
Preparation
Heat the milk in a saucepan over medium heat. In a separate bowl, whisk together the sugar and cornflour. Gradually add the hot milk to the sugar-cornflour mixture, whisking continuously to avoid lumps. Pour the mixture back into the saucepan and cook, stirring constantly, until it thickens. Remove from heat and let it cool completely.
Once the custard base has cooled, stir in the vanilla extract and condensed milk. Mix well until everything is combined.
Pour the custard mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Once the ice cream has reached a semi-frozen state, transfer it to an airtight container and freeze for at least 4 hours or until it is firm.
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