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1
Stir in the milk powder in 1/2 cup of milk till it is incorporated in the milk.
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2
Strain and set aside.
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3
Put the remaining 4 cups of milk in a vessel.
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4
Add the milk powder and milk mixture, the sugar and bring to a boil stirring to ensure that lumps do not form.
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5
Simmer for 20 minutes or so and then take off the flame.
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6
Dissolve the gelatine in the water on a low flame.
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7
Do not let it boil.
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8
Mix the dissolved gelatine into the milk stirring vigourously.
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9
Cool and Freeze till firm.
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10
When you feel that the milk has almost frozen with half an hour to go then put the yoghurt into a strainer lined with a muslin cloth or kitchen towels.
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11
Let the liquid drip from the yoghurt for about half an hour.
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12
Beat curd with the caster sugar and essence till smooth.
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13
Beat the frozen milk mixture too and then beat the yoghurt into the milk mixture.
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14
Add colour according to your preference as to how dark you want the icecream to be (I do not add colour) Mix well.
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15
Freeze till firm.
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16
YOu can beat it once more if you feel like it to make it creamier and of a better texture.
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17
Then freeze till firm again.
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18
Take it out of the freezer for a little while before you serve it.
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19
(I like it a little soft).
