Mix cornflour in quarter cup of milk. Boil the remaining milk in a non-stick pan. Add sugar and the cornflour mixture and simmer for four to five minutes. Set aside to cool. Add fresh cream and vanilla essence and mix well. Pour it in a shallow container. Cover and freeze till almost set. Divide the mixture into two portions and blend each portion separately in a blender till smooth. Transfer each of the two portions into the shallow container. Cover and freeze till firm. Scoop and serve.