Making Custard Sauce

Before you begin, set the temperature in your fridge to its highest cold setting. In a small bowl, take 2 tablespoon milk and 1 to 1.5 tablespoon corn starch. Substitutions for corn starch are arrowroot flour and rice flour. Mix to a smooth paste.

In a saucepan or pan, take 1.5 cups full cream milk or full-fat milk. Add ½ cup sugar.

Keep this pan on the gas stove and begin to heat it. Stir so that the sugar dissolves.

When the milk becomes slightly hot, add the corn starch paste gradually.

Stir quickly so that lumps are not formed.

Simmer on a low to medium flame, till the milk thickens.

The custard sauce should coat the back of a spoon.

Take the custard sauce in a bowl and allow it to become warm or cool down.

Then keep in the freezer for 45 minutes to an hour.

Remove from the fridge. Change the temperature setting of your fridge back to the earlier one.

With an electric beater, beat the custard sauce till it increases a bit in volume. Beat on a medium to high speed for 1 to 2 minutes.

Whipping Fresh Cream
In another bowl, take about ¾ cup chilled fresh cream. You could use heavy whipping cream or 25% to 35% low-fat cream. Even malai (cream or malai that floats on top of the milk can be used).
Now begin to whip the cream on medium to high speed. Whip till you get soft peaks.

Add 3 tsp pure vanilla extract. Here I used homemade vanilla extract. You can also add seeds from 1 or 2 vanilla beans.

When the ice cream is semi set after 4 to 5 hours, remove and whip again very well in the same bowl. Cover again tightly and keep in the freezer for the ice cream to set.
When the vanilla ice cream is well set, scoop and ser