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Though the basic ice cream is a fairly long process, the effort is much more than worth it. The basic icecream has been used as a base from which you can change the flavours, textures, and the tastes to a large extent, without much effort.Always use full cream milk, for my icecreams since I do not add eggs, the richness of this milk is required to give a smooth taste to the icecream. Though there is a specific number of varieties, just let your imagination run wild while decorating your scoops. Use such varied toppers from candies, candy coated chocolates to fruits and sauces. You may use cake leftovers, bread left overs, pudding leftovers, anything.

Do not boil the milk too much after adding the sugar, as this will give chances to crystal formation.Always add corn flour mixed in 1/2 a cup of cold milk and add gradually to the boiling milk slowly, stirring continuously to avoid the formation of lumps. Henceforth: 1/2 cup cornflour paste means 2 1/2 tsp. corn flour mixed with 1/2 cup milk  Never boil gelatine. Always sprinkle on the water, allow to swell, stir and warm over a hot griddle or hot water, till the gelatine dissolves. Henceforth: 3 tbsp. gelatine solution will mean 1 tsp. gelatine and 3 tbsp. water prepared as above. If using an icecream churner, then rebeating and resetting is not required as in the refrigerated method. Therefore all ingredients must be added at the start, except pulpy fruit, etc. to be added halfway.