Custard Apple Ice Cream

Materials:-

• 2 Cups custard apple pulp

• 2.5 Cups milk at room temperature (boiled and cooked)

• 1.5 Cups Mary Biscuit crushed or powdered

• 5 Tablespoon grated jaggery

• 2 Tablespoon vanilla powder (optional)

Description:-

• First remove all the seeds of the custard apple. It will take about twenty minutes to remove the seeds.

• In a bowl mix custard apple pulp, crushed Mary biscuits, milk, grated jaggery and vanilla powder. Now put all these in a processor and grind until the mixture becomes smooth and uniform.

• If you want more sweetness, check the sweetness by adding a little jaggery. Pour the batter into the desired mold and keep it in the freezer to set.

• Once set, your Custard Apple Ice Cream is ready. My ice cream was soft, creamy, with a thick texture. However, if you want your ice cream to be softer, whip them with a beater and set them in the freezer again.

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