Custard Apple â€“ 8 to 10 ( 2 cups of pulp)
Milk â€“ 1 cup (full fat )
Sugar â€“ 1/2 cup
100 ml Fresh cream
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.
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.
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