Apricot and Custard Ice-Cream
by Tarla Dalal
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This rich, creamy and sinful ice-cream uses a strong tasting fruit like dried apricot to compliment the fragrant flavour of vanilla custard. Serve it as a sundae as shown in the picture, layered with fresh cream and apricot pulp.
- Deseed the apricots and bring them to a boil. Cool completely, drain and keep aside.
- Dissolve the custard powder in ½ cup cold milk and keep aside.
- In a non-stick pan, combine the milk and sugar and bring it to a boil.
- Add the custard powder mixture and simmer for 3 to 4 minutes till the custard is thick. Strain the mixture if it appears lumpy.
- Cool completely, add the cream and apricots and mix well.
- Pour into a shallow container and cover and freeze till it is almost set.
- Divide it into 2 batches and churn each batch separately in a blender till the ice-crystals break down.
- Transfer into a shallow container. Cover and freeze till firm.
- If you do not have vanilla flavoured custard powder handy.
- Substitute it with 1 tablespoon of cornflour, ½ teaspoon of vanilla essence and a few drops of yellow food colour.
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