Mix sugar, vanilla sugar and milk powder in a saucepan. While stirring, slowly pour 250ml of milk into the saucepan. The ret 50ml of milk should be mixed with the starch.
Bring the saucepan to boiling, add starch and stir until thick. Remove from the flame, pour the contents through a sieve into a small bowl, cover with foil and let it cool.
For whipping cream and milk mixture must be cold! Whip cream to soft peaks.
Usually in the industrial ice cream production the ice cream is being whipped while freezing. But if the cream was whipped preliminarily, you end up with a softer and luch ice cream.
Mix the cream with milk mixture, pour into a container and freeze. If you use an ice cream freezer, then freeze for 30 minutes. If you only have a regular freezer, then you need to take the ice cream out every 15 minutes and stir it with a mixer.
The ready soft ice cream can be poured into cups and sent to the freezer fora couple of hours.