1.

Soak the gelatine in cold water. Bring the milk, sugar, and salt to a boil. Dissolve the gelatine in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and fold carefully into the mixture. Freeze in a mould, or in a foil covered tray. (fruit topping complements this well)

Notes

Fruit topping complements this very well

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