Custard apple malai ice cream is a delightful dessert that combines creamy malai with sweet custard apple. Fresh custard apple puree is mixed with malai, sugar, and sometimes a hint of cardamom or vanilla. It’s frozen to create a creamy, slightly grainy ice cream with a tropical twist. Perfect for a sweet, refreshing treat on a hot day!

Ingredients:

• 400ml fresh cream
• 400g + 2 tbsp custard apple pulp
• 1 vanilla bean (or vanilla extract)
• 150g rock sugar (mishri)

Method :

• In a blender, combine 400g of custard apple pulp, 400ml of fresh cream, the scraped seeds from the vanilla bean (or 1-2 teaspoons of vanilla extract), and 150g of rock sugar. Blend until you achieve a smooth mixture.
• Prepare your ice cream molds. You can use traditional ice cream molds or popsicle molds, depending on your preference.
• Pour a small amount of custard apple pulp (the 2 tablespoons you reserved earlier) into each mold. This will create a delightful contrast in texture.
• Carefully pour the creamy custard apple mixture into the molds, filling them up to the top.
• Cover the molds with plastic wrap or parchment paper to ensure no air can pass through. This helps prevent ice crystals from forming on the surface of the ice cream.
• Place the molds in the freezer and allow them to freeze for 7-8 hours, or until the ice cream is completely firm.
• Once the ice cream has set, remove the molds from the freezer. To easily release the ice cream, briefly dip the molds in warm water. Gently pull the ice creams out of the molds.
• Serve your homemade custard apple ice cream, and enjoy a refreshing treat!

Note: You can also serve it with additional custard apple pulp or fresh custard apple pieces for added flavor and texture

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