Add all the "A" ingredients to a bowl and mix together with a whisk (instead of sifting). Then add 50 ml of milk.
Add egg yolk and once it's all blended together, mix in 350 ml of warm milk.
Drain the batter from the bowl into a pot using a sieve or colander. Heat on low and stir the batter until it thickens.
Take off the stove and let cool. Add vanilla extract, rum and brandy.
Chill well in the refrigerator.
Pour the chilled batter into an ice cream maker and turn it on.
It will be done after about 20 minutes (You may have to adjust the time based on your ice cream maker).
For those without an ice cream maker, at put the batter in the freezer instead of the refrigerator at Step 5. Take it out to mix once every hour (or half-hour for even smoother ice cream).
Story Behind this Recipe
Everyones knows that you can make rich and delicious vanilla ice cream using lots of cream and egg yolks. However, that packs in the calories, so we use just 1 egg yolk and mix skim milk instead of cream. It's a low calorie dessert and a good source of calcium.
Make sure to add the ingredients in order once adding the egg yolk (If you do, the egg yolk may lump). You don't have to add rum and brandy (or you can add either one). But alcohol gives it a bit of an adult flavor.