Vanilla Ice Cream

Heat milk, fresh cream, corn starch in a pan

Bring it to a boil while stirring constantly until milk thickens

Switch off the flame

Cover the pan with saran wrap such that the wrapper touches the milk, this will not allow milk to form skin

Whip the cream with sugar until stiff peaks happen

Chill the milk and whip cream in a fridge separately for about 1hr

In a glass bowl add milk and whip cream little by little alternately and mix well

Add the vanilla extract and mix well

If you have ice cream churner, churn it for about 20min and freeze the ice cream for 5~6hrs

If you do not have ice cream churner, freeze the ice cream for 5~6hrs, but every 45~50min take it out and mix such that you can get the ice cream texture, then freeze it for 6hrs

Serve cold along with waffles