Boil milk in a non stick wok. Stir continuously.
When milk reduces to 3/4th add sugar. Stir until sugar dissolves.
For making slurry add corn flour into milk. Mix well.
Add slurry in boiling milk. Stir continuously so no lumps remain. Heat should be slow. Let it boil for 2-3 minutes. Now remove from gas. Let it cool on room temperature.
Now take chilled milk cream (keep it in freezer for 30 minutes) in a bowl. Put ice cubes in big bowl. And keep milk cream bowl over it. Whisk it with hand mixer for 4-5 minutes.
Add vanilla extract and whisk again until thick and it stiff peaks.
Now add this whipped cream in thickened milk. Whisk all for 3-4 minutes.
Transfer into ice cream box. Close the lid..
And keep it in freezer for 2 hours.
Now take it out from freezer and beat it for 7-8 minutes with hand mixer so that after freezing no crystals form. Transfer into ice cream bowl and keep again in freezer for 2 hours. Repeat this process 2-3 times.
Now on last round after beating cover ice cream bowl with aluminum foil and Again keep it in freezer for 7-8 hours.
After 7 hours take it out from freezer. Your vanilla ice cream is now ready to serve.
Scoope it and serve in bowl. Garnish with dry fruits of your choice and tutti fruity. Enjoy chilled homemade vanilla ice cream.
