In a bowl, combine dry milk, sugar and vanilla sugar.

To cast from 50 grams of milk and set aside. And 340 g of milk, pour the mixture of sugar and dried milk.

In the remaining 50 g of milk to dissolve the starch, stir.

A mixture of milk, sugar and dry milk and pour into the pan. Add the mixture of starch and milk, stir and bring to a boil, stirring constantly. The mixture should steep for, to thicken. Remove from heat, cool and put in refrigerator for an hour.

Chilled milk pudding pour into ice cream maker and freeze about 30 minutes.

The ice cream is ready to pour into a container and freeze. If you don't have ice cream, then you pour the milkshake in a deep dish, put in the freezer for about 40-60 minutes, take out every 15-20 minutes and whisk it with a mixer. Then pour into a container and put in the freezer for storage. Before serving, remove from freezer for 5-10 minutes to let the ice cream slightly thawed, so it's easier to divide it into balls.