Well, I reckon that this Homemade And Eggless Custard Apple/Sitaphal Ice Cream recipe is hands down one of the finest recipes of homemade ice-cream. It’s soft and creamy texture will soothe your taste buds and will leave you devouring this classic. Well, you don’t need an ice-cream maker or ice-cream churner for this recipe. It’s far away from any color or essence. So don’t wait to try out this charming recipe.
Recipe of Homemade And Eggless Custard Apple/Sitaphal Ice Cream
Ingredients:
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
Method:
1. Mash the custard apple to a coarse pulp and refrigerate it.
2. Boil the milk on a medium flame till 10 minutes on a medium flame.
3. Now add the sugar and mix well and boil for another 10 minutes till the milk has almost become half of its quantity.
4. Switch off the flame and let it cool at room temperature for half an hour.
5. 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.
6. Keep the bowl in the freezer for about 4 hours.
7. 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.
8. Pour this mixture into a freezer bowl and cover and freeze for 4 hours till its almost firm.
9. Remove from the freezer and now add the whipped cream and whisk again till its smooth and creamy.
10. Put back into the freezer till it is firm again.
11. It’s best to keep it overnight or at least for 7-8 hours.
12. Scoop out into individual bowls and serve it immediately.
Recipe of Homemade And Eggless Custard Apple | Sitaphal Ice Cream
Ingredients
- 1 cup fresh Sitaphal/ custard apple pulp seeds removed
- 2-3 Marie biscuits secret ingredient
- 1- liter milk
- ⅓ cup castor sugar
- 400 grams heavy whipping cream
Instructions
- 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.
Nutrition
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