Ingredients
Custard Apple Pulp
Full Fat Milk 1 cup
Milk Powder 2 table spoon
Fresh Heavy Whipping Cream 1 cup
Sugar if the cream you are using is not sweet - 1/2 cup icing sugar
Method
Combine milk with, milk powder, in a heavy bottomed pan and mix well. Cook the mix on low flame, till you lose the raw flavours of milk powder. (You can add the sugar at this stage).
Once the mix is cooked bring it to room temperature and the Sitaphal pulp. Give the mix a quick stir in a food blender and pour in a big bowl.
Add the fresh cream and use an electric hand blender with a whisk attachment to whip up the ice-cream mix. Add the saved sitaphal pulp to the mix.
Pour into a shallow airtight container, cover it and freeze till sets. Scoop and serve.
Recipe Notes
1. Use ripped and sweet Sitaphal. Keep some pulp separate as an extra addon, before you freeze the ice cream mix.
2. The only equipment you will need is an electric hand blender. This prevents large ice crystals from forming while freezing the mix. This method makes the process much quicker, and you only need to mix it once and seal in an airtight container and freeze.
3. Ice cream will stay softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap, it will prevent ice crystals from forming. Or use an airtight container to freeze the ice-cream.
4. Ice-cream will need a freezing time over 12 hours before you try to scoop and enjoy. So make it a day before you plan to serve it.
By Pooja Khanna, Homemaker from Mumbai
Better Kitchen & Better Kitchen Awards are Brands of Bandwagon Media