Eggless Custard Apple Ice Cream
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Ingredients
- Custard Apple – 8 to 10 2 cups of pulp
- Milk – 1 cup full fat
- Sugar – 1/2 cup
- 100 ml Fresh cream
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Instructions
- Heat the milk and let it come to a boil.
- Switch off the flame. Pour in the fresh cream. Mix well. Let it cool down.
- Place a strainer over a bowl. Take the custard apple pulp in the strainer.
- Using a spoon, take away the seeds. Keep the pulp aside.
- In a blender, add the custard apple pulp, powdered sugar and the boiled milk and cream mixture.
- Blend it.
- Pour into air tight containers and cover the lid.
- Freeze for 2 hours.
- Take this in the blender again and blend
- Pour back into the airtight container. Close the lid and freeze for 8 hours, or till it is set completely.
- Serve cold
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