Simply combine whipped cream (soft peak) with custard. Pour onto freezer proof container freeze for at lease half a day and that's it!!
Homemade Vanilla Ice Cream (without an ice cream maker)
makes about 300-350 ml
For vanilla custard
3 egg yolks
1 sachet vanilla sugar
1 Tbsp flour
60gm icing sugar
250ml Whipping cream (30% fat content)
Mix together all custard ingredients well in a non-stick sauce pan, and cook it until it is thick custard like texture. Let it cool before adding into whipped cream (soft-peak)
Just pour the mixture into container and freeze for at least half a day.