OHHHHHH cai that sounds yummmmmmm!
i was hoping you'd pop in!!


found this one!!

Preparation Time 10 minutes

Cooking Time 5 minutes

Ingredients (serves 6)
2 tsp powdered gelatine
60ml (1/4 cup) cold water
1 x 375ml light & creamy evaporated milk (Carnation brand)
1 vanilla bean, split
80ml (1/3 cup) light thickened cream
Method
Sprinkle gelatine over the water in a small heatproof jug. Place jug in a small saucepan of simmering water and whisk with a fork until gelatine dissolves. Set aside for 2 minutes to cool slightly.
Combine evaporated milk and vanilla bean in a medium saucepan and bring to the boil over medium heat. Remove from heat and stir in gelatine mixture. Set aside for 15 minutes to cool.
Use an electric beater to whisk the cream in a small bowl until frothy.
Use tongs to remove the vanilla bean from the milk mixture. Use a sharp knife to scrape seeds from vanilla bean into the milk mixture. Discard bean. Use an electric beater to whisk the milk mixture in a large bowl until frothy. Gradually pour in cream and whisk until combined.
Pour mixture into a 2L (8-cup) capacity shallow metal container. Cover with foil and place in the freezer for 3 hours or until just set.
Roughly break up ice-cream with a large metal spoon and transfer to a bowl. Beat with an electric beater until smooth and doubled in size. Quickly return to container. Cover with foil and freeze for another 4 hours or until firm. Scoop into serving glasses to serve.