Ingredients

For the Boiled Icing (Italian Meringue):

• 4 large egg whites (room temperature)
• 200 g granulated sugar
• 60 ml water

For the Thick Base:

• 100 g milk powder
• 400 ml water (cold or room temperature)
• 2 tbsp cornflour (cornstarch)
• 1 tsp vanilla extract

Instructions

Step 1: Prepare the Thick Milk Powder Base

1. In a mixing bowl, combine the milk powder and cornflour.
2. Gradually add about 300 ml of water to the dry mix while stirring to form a smooth slurry.
3. Pour the remaining 100 ml water into a saucepan and heat gently over medium heat until warm (not boiling).
4. Slowly pour the slurry into the warm water in the saucepan while stirring continuously.
5. Cook over medium heat, stirring constantly until thickened (5-8 minutes).
6. Remove from heat and let cool to room temperature, then stir in vanilla extract.
7. Chill in the fridge while preparing the boiled icing.

Step 2: Make the Boiled Icing (Italian Meringue)

1. Beat egg whites on medium speed until soft peaks form.
2. Combine sugar and water in a saucepan.
3. Heat sugar syrup without stirring until it reaches soft ball stage (~115°C / 240°F).
4. Remove syrup from heat immediately.
5. With mixer running, carefully pour hot syrup into beaten egg whites in a thin stream.
6. Continue beating until glossy, thick, and cool to room temperature (7-10 minutes).

Step 3: Combine & Fold

1. Gently fold chilled milk powder base into the boiled icing using a spatula.
2. Fold carefully to keep the mixture light and airy.
3. Taste and adjust vanilla if needed.

Step 4: Freeze

1. Transfer mixture into freezer-safe container.
2. Cover tightly and freeze at least 4-6 hours or overnight.
3. For smoother texture, stir every hour during first 3 hours to break ice crystals.

Tips & Variations

• Add cocoa powder, fruit, or chocolate chips during folding for flavor.
• Substitute some water with cream or condensed milk for extra richness.
• Use pasteurized egg whites for safety if preferred.
• Serve shortly after freezing or let sit a few minutes before scooping for softer texture.