Ensure the ice cream maker's bowl is kept in the freezer for a minimum of 7 to 8 hours, as a chilled bowl is essential for making ice cream.

Similarly, the whipping cream and a bowl for whipping should be refrigerated for at least 8 hours, but avoid freezing the whipping cream itself.

Next, combine 2 tablespoons of corn flour with 4 tablespoons of cold, full-fat milk to create a smooth paste.

In a saucepan, gently heat the rest of the full-fat milk along with the half-and-half, adding the sugar and allowing it to dissolve completely.

Gradually incorporate the corn flour paste into the heated milk mixture, stirring continuously until a light custard consistency is achieved.

Remove the pan from the heat, stir in 2 teaspoons of vanilla extract, and then let the mixture cool down entirely.

Once it has reached room temperature, transfer the light custard to the refrigerator and allow it to chill for approximately 2 hours.

Now, whip 1 cup of whipping cream until soft peaks begin to form.

Carefully fold the chilled whipped cream into the chilled custard until the mixture is uniformly smooth.

Refrigerate this combined mixture for another 30 minutes before proceeding to churn it in the ice cream maker.

Pour the liquid into the pre-chilled ice cream maker bowl.

Activate the machine and churn for about 25 minutes, or until it thickens to a soft-serve consistency. You can continue churning for a few extra minutes if necessary.

The result will be a soft-serve vanilla ice cream. You can enjoy it immediately or transfer it to a container and freeze it for 4 hours to achieve a firmer texture.

Your delicious homemade eggless vanilla ice cream is now ready to be savored!