Custard Ice Cream

Custard Ice cream

Ingredients:
• 2 Cups Full Cream Milk
• 300 ml Thickened Cream
• 1/2 Cup Raw Sugar (Or Use White Sugar)
• 2 Tbsp Vanilla Custard Powder
• 1/4 tsp yellow food colour
• 1/4 Cup Milk Powder

Utensils:
• An Electric Beater
• A Whisk
• A Spatula
• A Container With A Lid

Method:
1. Put the thickened cream back in the fridge until needed.
2. Take a small dish, add milk powder and custard powder, and give it a mix.
3. Add 1/4 cup of milk and mix it well to combine. Add it to the jug with the remaining milk and give it a mix.
4. Place a pot on medium heat, add custard milk, sugar and 1/4 tsp of yellow food colour. Stir it continuously and bring to a boil.
5. When it starts to boil, turn the heat off, transfer it into a dish and let it cool for 10 minutes .
6. After 10 minutes, put it in the freezer for 30 minutes to cool down completely.
7. After 30 minutes, take the cold custard out of the freezer and put it aside.
8. Take the thickened cream out of the fridge, transfer it in a big dish and beat it using an electric beater until thick. Add cold custard and beat it well. Add yellow food colour and beat it until combined. Cover it with a plastic wrap and put it in the freezer for 2 hours.
9. To stop any crystals from forming in the ice cream, take it out of the freezer after 2 hours and beat it again using the electric beater until smooth.
10. Transfer it into an air tight container, cover it with a plastic wrap first and then put a lid on. Put it back in the freezer to set for 8 hours or overnight.
11. After 8 hours, take it out of the freezer, let it come to room temperature for 5 - 10 minutes before serving.
12. My custard ice-cream is ready and you can make it and serve it to family and friends.
13. Enjoy.