Apricot And Custard Ice-Cream Recipe

Ingredients

• 1 cup dried apricots (khumani / jardalu)
• 2 1/2 cups cold milk (whole Buffalo, 6.5% fat)
• 1 tbsp vanilla flavoured custard powder
• 5 tbsp sugar
• 1/2 cup fresh cream

Steps

1. Combine the apricots and 1 cup of hot water in a deep bowl and keep aside to soak for 1½ hours.
2. Do not strain. Deseed the apricots and boil with the same water in a deep pan for 6 minutes, while stirring occasionally. Keep aside.
3. Combine the custard powder and ½ cup of cold milk in a bowl, mix well and keep aside.
4. Heat the remaining 2 cups of cold milk and sugar in a deep non-stick pan and bring to a boil.
5. Add the custard-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Cool completely.
6. Add the cooked apricots and fresh cream and mix well.
7. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
8. Pour the mixture into a mixer and blend till smooth.
9. Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
10. Scoop and serve immediately.