1 egg, beaten
2 tbsp custard powder
2 cups milk
1/2 cup fresh cream
4 tbsp sugar
Few drops of vanilla essence

Egg Ice Cream

1. Boil milk in a vessel, add dissolved custard into the milk and boil until it gets thickened.
2. To this, add sugar, vanilla essence and cook for another 2 minutes stirring continuously.
3. Remove from fire, add fresh cream, beaten egg; mix well and let it cool.
4. Allow this mixture to refrigerate for 3-4 hours. Later, remove and blend in a mixer for about 20-30 seconds or till smooth and allow to refrigerate again for 7-8 hours.
5. Serve chilled.