Strawberry Icecream

Dissolve two tbsps. of cornflour in a little cold milk and set aside. Heat around two cups of skimmed milk and as it boils pour in this cornflour mixture. Add about 8 to 10 tsps. of sugar and continue sitrring  till the milk thickens. Stirring continuosuly prevents the lump formation. Once it has thickened, pour the mixture through a muslin cloth and strain it well.

You can see in this pic, how the strained remnants of the mixture remains in the muslin cloth., while the remaining mixture is seen in the bowl below the cloth.

Chop a few strawberries and stir them as well into the clear mixture. Stir all the contents about, then place it in the freezer to set. Ater about an hour, take the container out and once again beat and mix the mixture to make it more creamy and place it back int he freezer to set. You can do this atleast twice.

I have prepared a strawberry sauce which if you like you can pour along with the mixture or once the icecream is set and

served, you can pour the sauce over the icecream. Blend a few strawberries with a tsp of lemon juice and 4 to 5 tsps. of sugar to a smooth paste.

As the husband was quite eager to try my icecream and the patience was dying out, after around four hours, I served him like so...it was still a bit creamy and not yet firm. Garnished wih the sauce and a few red crystals which my sister-in-law presented me very recently. Doesn't this make a dainty picture?

Now, this was after almost seven hours, firmly set and almost the consistency of a regular icecream. Chewing onto those bits of strawberries definitely took the me and the icecream to a heavenly place!

Can you see my strawberry bit?

And as Voltaire put it,"Icecream is exquisite, what a pity it isn't illegal!"