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Method:
Set aside 150 ml of the milk to make up
the Dream Topping. Blend the custard powder with a little of the
remaining milk and the sugar in a saucepan. Add the remaining milk,
bring to the boil and cook for 2 minutes, stirring all the time, until
thick and smooth. Stir in the vanilla essence. Cover with a circle of
wetted greaseproof (waxed) paper to prevent a skin forming and leave
until cold.
Make up the Dream Topping with the reserved milk as directed on the
packet. Fold into the custard. Turn into a freezer-proof container and
freeze for 12 hours. Whisk with a fork to break up the ice crystals,
then freeze until firm.
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