Apricot and Custard Ice-cream
by Tarla Dalal
Added to 361 cookbooks
This recipe has been viewed 36948 times
Flavoured with vanilla custard powder rather than vanilla essence, this ice-cream has a richer flavour and a smoother mouth-feel as well, thanks to the extra thickening provided by custard powder.
As always, proper proportions of milk and cream work their magic is providing this ice-cream an irresistible creaminess. An abundance of deseeded apricots impart nice tangy breaks in every mouthful of this delicious Apricot and Custard Ice-Cream.
- Combine the apricots and 1 cup of hot water in a deep bowl and keep aside to soak for 1½ hours.
- Do not strain. Deseed the apricots and boil with the same water in a deep pan for 6 minutes, while stirring occasionally. Keep aside.
- Combine the custard powder and ½ cup of cold milk in a bowl, mix well and keep aside.
- Heat the remaining 2 cups of cold milk and sugar in a deep non-stick pan and bring to a boil.
- Add the custard-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Cool completely.
- Add the cooked apricots and fresh cream and mix well.
- Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
- Pour the mixture into a mixer and blend till smooth.
- Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve immediately.
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