After the Muskmelon and Pear Ice cream its time for Custard
Apple Ice cream, though its not custard apple season here we find it off season
too. And I love this creamy fleshy fruit J
Back in India we had tried natural ice cream’s custard apple flavor and always loved it and wanted to try it at home. When I had seen it in Nithya’s Blog I actually wanted to make it there and then but somehow couldn’t but this time I was sure to make it. And it tasted Wow!
Back in India we had tried natural ice cream’s custard apple flavor and always loved it and wanted to try it at home. When I had seen it in Nithya’s Blog I actually wanted to make it there and then but somehow couldn’t but this time I was sure to make it. And it tasted Wow!
Here is the Recipe:
Custard apple (Seetha Phal) -2 large sized or 5 small sized ( I used 2 large which were equal to 5)
Milk - 1 cup
Marie biscuit - 3
Whipping cream - 1/2 cup
Sugar - for taste
Method:
Wash and open the custard apple.
Scoop out the flesh with seeds and put them in the mixer jar along with 1/4 cup of milk. Pulse it and the flesh will separate from the seeds. Pass it through big netted sieve or pick out the seeds manually. You will get a thick pulp of custard apple.
Pour the pulp in the mixer jar along with the remaining milk, sugar and whipping cream, and marie biscuits (just cut them before u put it). Now blend until smooth paste.
Transfer it in a freezer proof box and allow it to chill in the freezer for 3 hours.
Remove it from freezer and whip the mixture again in your mixer for a minute or 2 and put it back in the freezer for another one hour. Repeat the process for two more times for about one hour interval time, and freeze it until done ( my freezer took 4 hours).
Place scoops of custard apple ice cream in the serving bowl and drizzle with some honey and roasted almonds J
Wash and open the custard apple.
Scoop out the flesh with seeds and put them in the mixer jar along with 1/4 cup of milk. Pulse it and the flesh will separate from the seeds. Pass it through big netted sieve or pick out the seeds manually. You will get a thick pulp of custard apple.
Pour the pulp in the mixer jar along with the remaining milk, sugar and whipping cream, and marie biscuits (just cut them before u put it). Now blend until smooth paste.
Transfer it in a freezer proof box and allow it to chill in the freezer for 3 hours.
Remove it from freezer and whip the mixture again in your mixer for a minute or 2 and put it back in the freezer for another one hour. Repeat the process for two more times for about one hour interval time, and freeze it until done ( my freezer took 4 hours).
Place scoops of custard apple ice cream in the serving bowl and drizzle with some honey and roasted almonds J
Super Creamy and Yummy custard apple ice cream is ready J
Comments
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