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Basic Vanilla Ice Cream

1 litre full cream 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


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.

Strawberry Ice Cream

1 cup sugar, divided     2 tablespoons all-purpose flour
Dash of salt          1 1/2 cups milk       2 eggs, slightly beaten
1 1/2 cups sieved or pureed fresh strawberries
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract       1 teaspoon almond extract
Combine 3/4 cup sugar, flour, and salt; set aside


Scald milk in top of a double boiler; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until thickened. Cover and cook 10 minutes.

Stir a small amount of hot mixture into eggs. Stir eggs into remaining hot mixture; cook, stirring constantly, l minute. Let cool.

Combine strawberries, remaining 1/4 cup sugar, whipping cream, and flavorings; stir into custard. Pour into container of a 2-quart electric or hand-turned ice cream freezer; freeze according to manufacturer's directions.

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