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.