Custard ice cream is a wonderful summer delight. Ice cream is made without eggs and this vanilla custard powder makes it rich and extra creamy. No whipped cream and no condensed milk.
Heat a pan over medium flame and pour 1/2 liter full cream milk.
Boil the milk.
Take 1/2 cup of milk in a bowl. Let it cool, set aside
Reduce 1/3 of remaining milk over a low flame. Scrap the sides.
Add 2 spoons of sugar (Add more sugar, according to your taste)
Stir continuously, until the sugar dissolves.
When the milk is cooled, malai forms.
Remove the malai from cup and add to te pan.
Add 1 1/2 spoon of custard powder to the milk which is at room temperature.
Add 1/2 spoon of milk powder.
Mix well without lumps.
Smooth consistency is required.
Mix it once before adding to the pan. Make sure there are no lumps.
Pour 1/2 of the custard mixture. Stir continuously without lumps.
Mix and add remaining custard mixture.
Stir continuously to avoid lumps.
Set medium to low flame, stir and cook until the mixture thickens.
Add 1/4 spoon of vanilla essence, mix well.
Scrap the sides and stir custard mixture until it becomes thick.
Switch off the fire, let it cool.
Mix the custard mixture and add to the blender.
Add 3 spoons of Amul cream.
Blend to a smooth and creamy texture.
Pour custard mixture into a box.
Top with a handful of Tutti Frutti.
Top with chopped almonds.
Cover the box and freeze for 13 hours or overnight. Cover with foil or wrap, this is optional.
Open the box and shift into a serving tray.
Cut or scoop custard ice cream.
Top with cherries and Tutti Frutti.
Colorful creamy custard ice cream is ready to serve.
Serve the delicious custard ice cream immediately.