Ingredients

The following ingredients have 3 Servings
  • 1 cup fresh Sitaphal/ custard apple pulp (seeds removed)
  • 2-3 Marie biscuits (secret ingredient)
  • 1- liter milk
  • 1/3 cup castor sugar
  • 400 grams heavy whipping cream

Instruction

  • Mash the custard apple to a coarse pulp and refrigerate it.
  • Boil the milk on a medium flame till 10 minutes on a medium flame.
  • Now add the sugar and mix well and boil for another 10 minutes till the milk has almost become half of its quantity.
  • Switch off the flame and let it cool at room temperature for half an hour.
  • Meanwhile, in a separate bowl, whisk the cream for about 7-8 minutes. Be careful not to whisk too much as the cream may turn to butter.
  • Keep the bowl in the freezer for about 4 hours.
  • Now add the custard apple pulp and crushed Marie biscuits to the cold milk and blend it with a beater for a minute till it is blended well.
  • Pour this mixture into a freezer bowl and cover and freeze for 4 hours till its almost firm.
  • Remove from the freezer and now add the whipped cream and whisk again till its smooth and creamy.
  • Put back into the freezer till it is firm again.
  • It’s best to keep it overnight or at least for 7-8 hours.
  • Scoop out into individual bowls and serve it immediately.