Custard Apple Ice Cream




సీతా ఫలం తో ఐస్ క్రీం

Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014


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Recipe Text

    Preparations:

    To make Custard Apple ice cream I have used an ice cream maker. Ice cream maker has a lid to which machine is attached. It has a paddle attachment which rotates while running. The lid with machine is fixed on a double layered bowl. Place the ice cream maker bowl in a big plastic bag and cover completely. To avoid ice formation inside the bowl when kept in freezer, we need to cover it fully with plastic bag. Place this bag in freezer for 24 hours to freeze the inner liquid of the double layered bowl. If there is sufficient place in freezer, place this ice cream maker bowl covered in plastic bag in freezer so that the freezing time is saved and one can make ice cream as and when required.

    Before making ice cream we need to take the pulp from custard apples.

    Take a custard apple and gently squeeze in the centre to break open the fruit. Wash and dry your hand before removing the pulp. Take a piece and separate the seed and pulp surrounding the seed. Collect the pulp into a bowl. In the similar way remove pulp from custard apples. Observe that the pulp near the skin of the fruit would be grainy and if this grainy pulp is used in making ice cream the texture of the ice cream turns grainy instead of smooth---hence avoid using the grainy pulp. Scrape the grainy pulp using a spoon and eat it.

    Measure one cup of pulp into a bowl and another half cup pulp into another bowl. While discarding the seeds, if there is any vacant land nearby your home, just sprinkle these seeds there. After some period a tree may come up and give fruits which may be useful for our next generation.

    Ingredients:

    Custard Apple Pulp – 1Cup (250gms)

    Chilled Milk – 1Cup (250gms)

    Chilled Home Made Thick Cream – 1 1/4Cups (310gms)

    Milk Powder – 1Cup (150gms) {Skimmed Milk Powder}

    Powdered Sugar – 1/2Cup (100gms) or to taste

    Extra Custard Apple Pulp – 1/2Cup (125gms)

    Extra Powdered Sugar – 1Tbsp (15gms)



    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Method:

    Fix acrylic jar to food processor. To the jar add custard apple pulp and cover the jar with lid. Blend the custard apple pulp to a coarse texture. Then add milk, thick cream, milk powder and powdered sugar. Blend all the ingredients to a smooth texture. Blend till there aren’t any lumps in the mixture. Take a wide bottomed steel box and pour the ice cream mixture into it. Cover the steel box with a tight lid. Place the steel box in freezer to chill the ice cream mixture. Using chilled ice cream mixture in ice cream machine sets the ice cream fast.

    Take 1/2Cup of fruit pulp and add 1Tbsp of powdered sugar and mix well. Mix till sugar dissolves and allow the fruit pulp to macerate in this liquid. Cover the bowl and place it in refrigerator till use.

    When the ice cream mixture is thoroughly chilled (After 30 Minutes) bring out this bowl from freezer. Using a whisk smoothen the ice cream mixture to break any chilled lumps. Take a measuring jug which has a pointed mouth which helps in easy pouring of the ice cream mixture in ice cream machine. Transfer the ice cream mixture into the measuring jar.

    Bring out the packet from freezer and remove the ice cream maker bowl from it. Fix the lid and switch on the machine. When the paddle is rotating, add the chilled ice cream mixture slowly into the bowl through the opening. Ice cream sets fast as the bowl came from freezer and also the ice cream mixture is chilled. The rotating paddle breaks the ice crystals formed thus making the ice cream super soft.

    Run the Machine till the mixture becomes thick. Generally when chilled mixture is used ice cream sets fast say in 10 to 15 minutes. Thickening of the mixture differs from one fruit pulp to the other added in the ice cream mixture. So after running the machine for 30 minutes I have switched it off and by then the mixture has thickened a bit. To further thicken the ice cream transfer the mixture from ice cream machine into plastic boxes and freeze. Carefully remove the paddle. Take a plastic box and transfer the prepared ice cream into the box using a ladle. Fill the box sufficiently with ice cream and cover it with a tight lid. Place the box in freezer and see that the box touches the bottom of the freezer to set fast.

    To make the ice cream a gift pack, take a disposable container and transfer the ice cream mixture into it and cover with a tight lid and freeze till set. Place the ice cream filled boxes in freezer and allow to set for 4 hours. After 4 hours remove the box from freezer and keep it at room temperature to soften a bit. Take a scoop and scoop out ice cream and place in ice cream cup. Fill the cup sufficiently with ice cream and serve immediately.

    Each fruit has its natural flavor and sweetness. Enjoy making and eating fruit filled ice creams made at home.

    Points To Remember:

    Here for me 4 1/2 Custard apples were required to get 1 1/2Cups of pulp. Depending upon the size and pulp content in the fruit the number of custard apples required may differ. I have used normal (desi) variety custard apples. In market now a days we find imported fruits which the vendors claim to have less seeds and more pulp. I have even tested using that variety---but to my surprise the desi variety has solid pulp which was sweeter than the imported fruits. The imported fruits were also pretty costly. So do not go by the name “Imported” and miss the natural flavor which is much cheaper.

    We are crushing the fruit pulp in the beginning before adding other ingredients. After adding milk and cream do not run the blender for more time as cream may turn into butter. For a smooth texture of fruit pulp, we are crushing it before adding milk and cream.

    Freezing the ice cream bowl for 24 hours is necessary. If there is sufficient place in freezer, place this ice cream maker bowl covered in plastic bag in freezer so that the freezing time is saved and one can make ice cream as and when required.

    Use chilled ingredients if possible. For better results, chill the blended ice cream mixture in freezer till thoroughly chilled.

    Use skim milk powder but not the dairy whitener while using the milk powder.

    Adding powdered sugar mixes well without overbeating the cream which may turn into butter!!! Add powdered sugar according to taste. After blending the mixture taste it and adjust the sugar.

    Remember to add the ice cream mixture when the paddle is rotating. Do not first pour the mixture and then fix the lid and start the machine---as the bowl is frozen it sets fast and becomes difficult for the paddle to rotate---so first start the machine and then only pour the ice cream mixture in it.

    Generally for fruit ice creams also, few drops of vanilla essence is added while making ice cream mixture. However I do not prefer to add vanilla essence as it overpowers the natural flavor of the fruit.

    Observe that we have added a portion of custard apple pulp while blending the ingredients. Blending the fruit pulp gives natural fruit flavor to the ice cream mixture and hence no need to add any extra essence to the mixture. In every spoonful of the ice cream we get custard apple flavor.

    Also observe that we have macerated the fruit pulp before adding it to the ice cream. Macerating helps in softening the pulp and when the macerated pulp is added to the ice cream, it prevents the formation of ice crystals on the fruit pieces. The feel of fruit pulp in the ice cream gives a natural touch.     

    While removing ice cream from the ice cream maker bowl, do not use abrasive ladles---use soft rubber spatulas or plastic ladles.


    When ice cream is frozen it would be difficult to serve isn’t it? To ease this problem here is a tip. Place the ice cream box in microwave oven and heat on high power for 20 to 25 seconds to defrost depending on how hard the ice cream is. Observe that the ice cream softens in seconds to scoop out comfortably---but remember not to heat for long period otherwise it would melt.
    While making ice cream I have not set the refrigerator to the coolest temperature. I have set the fridge at normal level where we use it for daily needs. As I have used the ice cream maker it freezes and almost sets the ice cream---so it was not required to have fridge at the coolest temperature. So it took 4 hours to firmly set the ice cream after placing the plastic box in freezer. If the fridge is set at the coolest point, it may take further less time to set. Using aluminum containers or foil packs to chill or set the mixture, it freezes fast (within an hour).

    Serve garnished with wafer biscuits, wafer sticks or chopped nuts or as it is!!!!

    Enjoy !!!!!!!!!!!!!!


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