Mix well In a small bowl the cornflour and add the ¼ cup cold milk so that there are no lumps. Set aside.

In a thick wok add the 500 ml milk and use a slotted spoon/spatula to heat the milk on low flame.

Once the milk simmers for 5 minutes switch off the flame. Stir the cornflour slurry again and add to the milk on thugs stirring constantly.

Switch on the gas on low flame and keep stirring the milk on the gas it will start thickening let it cook well. After about 5 minutes of cooking add sugar and mix well.

Cook again for another 4-5 minutes, add the vanilla essence and set aside the thickened milk to cool.

As the lumpy mix cools it becomes thicker. Once completely cool transfer to a container and set the pan in the freezer well covered for about 1 hour.

Now after an hour whip the whipped cream in a bowl till you get soft peaks.

Add the cornflour mix (and colour if you wish) beat well. Freeze it covered with a cling film or foil (I will recommend a foil) for 24 hours.

Remove the bowl out of the freezer and beat till soft and fluffy.

Reserve some nuts and add the rest of the nuts and beat again.

Transfer to ice cream box and add some more nuts and set in the freezer to cool for 24 hours. Since we are facing power outrage often mine was in the freezer for 36 hours.

Once you are ready to serve transfer to serving bowls.

Add the topping of your choice and serve.