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Dissolve the sugar in the warmed milk and allow to cool. Beat the cream until thickened just enough to hang onto the whisk, add the sugar and milk mixture, then put in an ice cream machine for about 20 minutes or still freeze (see below):
To still freeze:
Pour the chilled mixture into a strong polypropylene container, approximately 9"x6"x3" to give a depth of mix about 1.5". Cover and put in the coldest part of the freezer. After about an hour, the mixture should have frozen to a firm ring of ice around the sides and base. Beat with an electric beater for a few seconds, until the mixture forms a uniform slush. Repeat twice, at hourly intervals. After the third beating, freeze for 30-60 minutes, until firm enough to serve. |
