You are here: Home >  Course  >  Indian Desserts , Sweets   >  Indian Sorbets / Indian Frozen Desserts  >  Apricot and Custard Ice-cream

Apricot and Custard Ice-cream


by
Apricot and Custard Ice-cream

4/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 364 cookbooks   This recipe has been viewed 67016 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.

Add your private note

Apricot and Custard Ice-cream recipe - How to make Apricot and Custard Ice-cream

Soaking time:  1 hour 30 minutes   Preparation Time:    Cooking Time:    Total Time:     5Makes 4 to 6 servings
Show me for servings

Ingredients
1 cup dried apricots (kummani / jardalu)
2 1/2 cups cold milk
1 tbsp vanilla flavoured custard powder
5 tbsp sugar
1/2 cup fresh cream
Method
    Method
  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.


Nutrient values (Abbrv) per serving
Energy306 cal
Protein5.1 g
Carbohydrates37.4 g
Fiber0.7 g
Fat12.9 g
Cholesterol16 mg
Sodium28.1 mg

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Apricot and Custard Ice-cream
5
 on 23 Mar 16 04:43 AM


I had never made ice cream before so this recipe was great for me, simple and easy to follow. I also love apricots, especially the tangy and naturally sweet Whole California Apricots.
Reply
Apricot and Custard Ice-Cream
5
Gandhi Dhwani
 on 14 Oct 15 03:52 PM


I am a huge fan of dried apricots, so i just loved this recipe to the core. The ice cream has such an amazing natural taste of the apricots which is very irresistable. It is nice and creamy like the ones you get in the stores.
Reply
Apricot and Custard Ice-Cream
4
LOPA SHAH
 on 27 Dec 10 01:38 PM


Very yummy and the combination of Apricot and Vanilla custard is too good.
Reply