Apricot and Custard Ice-cream ( Calcium Rich Recipe)


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A calcium rich elegant finale to any meal. . . . . Which is enjoyed by people of all ages.

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Makes 6 servings
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2 1/2 cups (500 ml.) milk
1 tbsp vanilla flavoured custard powder
1/3 cup sugar
1/2 cup fresh cream
1 cup dried apricots (kummani / jardalu), soaked for 4 to 6 hours

  1. Deseed the apricots and bring them to a boil. Cool completely, drain and keep aside.
  2. Dissolve the custard powder in ½ cup of cold milk and keep aside.
  3. In a non-stick pan, combine the milk and sugar and bring it to a boil.
  4. Add the custard powder mixture and simmer for 3 to 4 minutes till the custard is
  5. Thick. Strain the mixture if it appears lumpy.
  6. Cool completely, add the cream and apricots and mix well.
  7. Pour into a shallow container and freeze till it is almost set.
  8. Divide it into 2 batches and churn each batch separately in a blender till the ice-crystals break down.
  9. Transfer into a shallow container. Cover and freeze till firm.

  1. If you do not have vanilla flavoured custard powder handy.
  2. Substitute it with 1 tbsp of cornflour, ½ tsp of vanilla essence and a few drops of yellow food colour.
Nutrient values per serving
206.3 mg. 281 gm. 242 cal. 10.5 gm. 4.2 gm.
RECIPE SOURCE : Calcium Rich RecipesBuy this cookbook
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