Ingredients
• 2 cups full cream milk (500 ml)
• 1 cup evaporated milk (250 ml)
• ½ cup sweetened condensed milk (200 g)
• ¼ cup sugar (50 g), or to taste
• 2 tablespoons cornflour (20 g)
• 2 tablespoons milk powder (20 g)
• 1 teaspoon vanilla flavour
• Chocolate syrup or cocoa mixture (optional, for the chocolate swirl)
Instructions
• Mix the cornflour with a little cold milk until smooth.
• Heat the remaining milk, then stir in the cornflour mixture and cook until slightly thickened.
• Allow it to cool completely.
• Add the evaporated milk, condensed milk, milk powder, sugar, and vanilla, then whisk until smooth.
• Drizzle a little chocolate syrup inside each ice cream nylon if you want the chocolate-marble effect.
• Pour the mixture into the nylons and tie them tightly.
• Freeze for 8–12 hours or until completely firm.
• Serve chilled.
The brown patches in your photo are most likely chocolate syrup coating the inside of the nylon, creating the marbled look after freezing.
