Basic Indian Vanilla Ice Cream

Pour the cream milk into a heavy-bottomed saucepan and heat over medium heat until small bubbles appear around the edges, about 3-4 minutes.

Mix the corn flour with cold milk in a small bowl, stirring until no lumps remain. Pour this mixture slowly into the hot cream milk while stirring constantly to prevent clumping.

Continue heating the mixture, stirring frequently, until it thickens slightly and coats the back of a spoon, approximately 8-10 minutes.

Sprinkle the gelatin over the warm mixture and stir until completely dissolved, about 1-2 minutes.

Add the sugar to the mixture and stir until fully dissolved. Continue heating for another 1-2 minutes, then remove from heat.

Let the mixture cool to room temperature, stirring occasionally to promote even cooling, approximately 10-15 minutes.

Pour the cooled mixture into a separate bowl and add the fresh cream and vanilla extract, stirring until well combined.

Pour the ice cream mixture into a freezer-safe container and freeze for 2-3 hours, stirring every 30 minutes to break up ice crystals and ensure a smooth texture.

Scoop the ice cream into serving bowls or cones and serve immediately, or store in the freezer for up to one week.