Step 1

Place the evaporated milk in the fridge for several hours (preferably overnight ) until cold.

Step 2

Select a 2-litre container, preferably with a lid. An ice-cream container is perfect.

Step 3

Pour the evaporated milk into the container, add the vanilla and whip for two to three minutes with beaters. The mixture will froth up, similar to beating egg whites. Continue to beat until it has doubled in size.

Step 4

Dissolve the gelatine in one tablespoon of boiling water. Add the gelatine, alternatively with the sugar, and continue to beat the mixture until soft peaks form.

Step 5

Place a lid or aluminium foil onto the mixture and freeze for several hours (preferably overnight).