Vanilla ice cream

Makes 1800 – 2000ml

750ml (3 cups) milk
6 egg yolks
6 egg whites
1 cup (200g) sugar
2 tablespoons cornstarch
1 cup (250ml) cream, double
1 teaspoon vanilla essence

Beat egg yolks and ¾ cup sugar until light and fluffy.
Fold in cornstarch.
Stir in milk, in a thin stream.

Cook over a low heat, stirring continuously until mixture thickens.
Bring to the boil.
Remove from heat and stir in vanilla essence.

Cool completely.
Whisk egg whites with 1 tablespoon of sugar.
Sprinkle with the remaining sugar and keep beating until stiff.

Fold cream gently into whisked egg whites.
Pour into a freezerproof container (aluminum, if possible), until mixture begins to freeze around the edges.

Remove from freeze and beat mixture with an electric mixer again until even in texture. Pour into a container with a lid.
Close it and return to freezer. Freeze until solid.

Makes 1000ml.

3 egg yolks
200g skimmed milk powder
11/2 tablespoon plain powdered gelatine
2 ½ cups water (625ml)
artificial liquid sweetener, to taste
1 teaspoon vanilla essence

Soak the gelatine in ½ cup of cold water.

Place skimmed milk powder, soaked gelatine, egg yolks, water, sweetener and vanilla essence in a blender.

Blend for some seconds and set aside for 1 hour.
Pour the mixture into a freezerproof container.
Freeze until solid.

Let ice cream soften outside the freezer for some minutes before serving to make scooping easier.