Makes 1800 – 2000ml
INGREDIENTS
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
PREPARATION
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.
INGREDIENTS
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
PREPARATION
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.