Put milk in a pan and boil it, keeping it on slow flame. Beat the yellow of the eggs and slowly pour them into the milk . Take care to whisk the milk simultaneously or instead of a smooth custard, you will have strings of over cooked eggs. Add the liquid glucose, stabilizer, sugar and mix well till they both dissolve. When the milk has cooled, fold in the well beaten egg whites, add the vanilla essences and freeze. When the ice cream has set, beat in the cream and 250 gm fruit pulp and re-freeze it again in a box. Be careful that the box is absolutely dry or else you will find icicles in your ice cream.
Flavor: If you want mango ice cream, then you add the mango pulp, if you want strawberry ice cream, then you add the strawberries and again if you want chocolate ice cream, all you have to do is to add hot chocolate by boiling 4 tablespoons of chocolate or cocoa powder in 4 tablespoons of water and boiling it for approximately two minutes and adding it to the basic recipe at the time of adding the cream. Ensure that the sugar dissolves.