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CUSTARD APPLE EXOTICA
INGREDIENTS
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Fresh Milk |
500 ml |
C.M.C. |
tsp |
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Condensed Milk |
100 gms |
G.M.S. |
tsp |
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Pulp of ripe Custard Apple * |
1 cup |
China Grass |
tsp |
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Sugar |
2 tbsp |
Fresh Cream |
cup |
* Custard apple is known with different Indian names like Seetafal, Sharifa etc.
METHOD
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Add condensed milk to the boiling milk along with sugar, GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream. Add half of the Custard Apples pulp to the milk. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which beat it again while mixing the rest of the pulp. Finally deep freeze for 6-7 hours. The time taken would also depend on the efficiency of the refrigerator.
NOTE
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In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. |
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It is important that the freezing is not interrupted, e.g., by power-cuts. |
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GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names. |
Serves: 4-5 adults
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