Eggless Custard Apple Ice 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.

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