Ice cream for vanilla

Put the milk in the pot and keep it warm, save a little milk, 2-3 table spoons of milk in the glass. Mix the corn flour in the milk left in the glass and stir until the knots are finished.

Once the milk is boiled, add the solution of corn flour and mix it well and stir it continuously with a spoon till the milk is cooked for 5-6 minutes (till the bottom of the vessel is to take the spoon and run it, Not on the bottom).

Turn off the gas after milk becomes thick and let the milk cool. Whip the cream, put the cream of the cup on the second cup in which the ice cubes are kept, with the help of electric hand blender, whip the cream for 2 minutes; Now add 1/2 teaspoon vanilla essence into it for 1 minute. Whip, add powder sugar and whip it for 1 minute. Put the cold milk in it and mix it well and keep it in the fridge for 1.5 to 2 hours.

After 2 hours, remove the mixture from the fridge and whip it again for 3-4 minutes, and then put the mixture in the container and keep it in freezer for 5-6 hours.

Very good vanilla ice creams are frozen, take out from the fridge and serve cold and cold vanilla ice cream by screwing it and serve it and eat it.

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