Vanilla Ice Cream

Ingredients

• Milk (full cream) 2 ½  cups (500 ml)
• Custard powder 1 tbsp
• Sugar ¾ cup (180 g)
• Vanilla essence 2 tsp
• Cream 1 ¾  cups (400 ml)
• Cherries or nuts for garnish

Preparation

• Mix the custard and sugar in half a cup of the milk. Heat the rest of the milk and when it comes to a boil, add the custard mixture, and bring to a boil again, stirring continuously.

• When it boils, lower the heat and simmer for a half a minute, shut off the heat and leave to cool.

• When it reaches room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid.

• Freeze till almost set take out and whip up in a blender and place back into the freezer in the same container. The lid should always be tightly shut, as this avoids crystals from forming.

• Blend once more when almost set and place back in the freezer. You can adjust the cooling to normal about two hours after the last blending.

• Serve garnished with the cherries or nuts.