Pistachio Ice-cream

• ¾ pt (480 mils) milk
• 2 egg yolks (andon ki zardi)

Dissolve the cornflour in a little cold milk. Heat the remaining milk and pour into it the milk in which cornflour has been dissolved. Cook for 5 minutes; remove from the fire.

Beat the egg yolks with the sugar, mix with the cornflour-milk mixture and cook on slow fire till i