MJ, well done!  Lovely looking loaf.

Cookie, how long do you blitz your cubes of custard for ice-cream.  I tried it once and it turned back into liquid

Nice to see you back on air JulieO, had missed your postings then realised you were off to Adelaide this week. Bet you picked up every ingredient you can't get in Whyalla, so what delights are going to be popping up with photos anytime soon 

Bonjour et bienvenue to the forum poupouille1406, how exciting for a French person to join us. You are the first that I know of from France on here.  Your English is fine and it will be lovely if you can share some of your recipes with us in the future.  Enjoy!

I keep sneaking out into the kitchen and having a spoonful Cookie, it is really nice.  I remember my Mum's used to be a little icy but this is nice and creamy.  When I saw her today we reminisced about the 'good old days' of ice-cream making. It used to be such a treat for us kids and then Amscol put out those blocks of ice-cream in cardboard and we were in ice-cream heaven. I must make a batch and take around to her.

Name of Recipe: Light Evaporated Milk vanilla ice-cream
Number of People: 4 serves but could be doubled
Ingredients:
1 can Carnation light evaporated milk
3 tblspns castor sugar
1 teaspn gelatine
1 tblespn boiling water
1 teaspn vanilla essence

Preparation: No TMX needed for this stage.
Dissolve gelatine in the boiling water.  Mix the sugar with the milk until the sugar dissolves then mix the gelatine mixture in. Pour the mixture into a metal tray.
Chill for around 1.5 hours until the mixture starts to freeze around the edges.  Place your TMX bowl in the fridge during this time if you are not using it.
Pour the ice-cream mixture into the cold TMX bowl,**add the vanilla essence and whisk on speed 10 for 2 minutes.  Pour the mixture back into the tray and freeze for another 2 hours.  At this point I checked it and noticed it had separated into 2 layers, a caramel colour on the bottom with a creamy coloured thin layer on the top.   I decided to mix it all up together with a fork whilst still in the tray then place back in the freezer to totally set. Looks right now but I might try leaving it freeze for a little longer before this beating stage.

Tips/Hints:
I'm sure this is the recipe my Mum used to use when I was a kid and I even have the rectangular metal tin she used to use.  It is delicious and next time I will most certainly double the recipe.
Found this in a 1960 edition of a Woman's Weekly cookbook called Cookery in Colour when Leila C. Howard was the editor.

Strawberry version - Omit vanilla essence and fold in 150gms strawberry puree.  Add it at this stage **.

 I have only ever used a can of artichokes once before, many years ago & this one sounds nice and worth having a go.  Thanks Bartoncs.

Sure is Chookie - I like quick desserts.

  No Thermomixer it is called give and take.  I rarely give them to him so sometimes he has to take what is served up. He doesn't complain but he would if he got them once a week.

I love the texture of junket.  Where do you buy junket powder though?  We used to use junket tablets back in the dim dark ages.