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1
Mix 2 tablespoons of cornstarch and 1 tablespoon of custard powder with 1 cup of cold milk, stirring well to remove any lumps.
2
Pour the mixture into a pot, add 1 cup of sugar, then gradually add the remaining milk while stirring continuously to ensure a smooth consistency.
3
Heat the milk until it begins to boil. Once boiling, add the sugar syrup and stir well until fully combined.
4
Mix in the custard powder and continue heating until the mixture begins to thicken. Once well combined, remove from heat and let cool.
5
Break the cooled mixture into small chunks and place in the refrigerator to chill completely.
6
Using a hand beater or mixer, beat the chilled chunks for about 5 minutes until the mixture becomes creamy and smooth.
7
If using fresh cream, add 200 ml and continue beating until incorporated. If desired, add food coloring and beat until fully blended.
8
Transfer the mixture to a container, cover with a lid, and freeze for 8 hours until completely set.
9
Remove the frozen ice cream from the freezer. If too hard, let it sit at room temperature for 5 minutes before scooping. Optionally top with fruity candy before serving.
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