Apricot Custard Ice Cream

Ingredients

Serves: 4

• 2½ cups (500 ml.) Full Fat milk
• 1 tablespoon Vanilla flavoured custard powder
• 1/3 cup Sugar
• ½ cup (100 grams) Fresh cream
• 1 cup Dried apricots, soaked for 4 to 6 hours

Preparation method

Prep: 10 mins | Cook: 20 mins | Extra time: 4 hours, soaking

1.

Deseed the apricots and bring them to a boil. Cool completely, drain and keep aside. Dissolve the custard powder in ½ cup cold milk and keep aside. In a non-stick pan, combine the milk and sugar and bring it to a boil. Add the custard powder mixture and simmer for 3 to 4 minutes till the custard is thick.

2.

Strain the mixture if it appears lumpy. Cool completely, add the cream and apricots and mix well. Pour into a shallow container and cover and freeze till it is almost set.

3.

Divide it into 2 batches and churn each batch separately in a blender till the ice-crystals break down. Transfer into a shallow container. Cover and freeze till firm.

Tip If you do not have vanilla flavoured custard powder handy. Substitute it with 1 tablespoon of cornflour, ½ teaspoon of vanilla essence and a few drops of yellow food colour.  

Frozen Raspberry Custard

Ingredients:
1 3/4 cup heavy cream
1 3/4 cup whole milk
3 large egg yolks
1/4 cup granulated sugar
2/3 cup seedless raspberry jam
1 1/2 tsp raspberry extract
1 tsp vanilla extract
Red food coloring, about 8 drops (optional)


Directions:
Combine cream and milk in a medium saucepan, and bring the mixture just to gentle boil over medium heat.  Meanwhile, in a mixing bowl, with an electric hand mixer on medium speed, whip together egg yolks and sugar until very smooth and light in color about 1 minute.  Once cream mixture has reached a low boil reduce heat to medium low.  Measure out 1/2 cup hot cream mixture.  With the mixer on low speed, slowly pour the 1/2 cup hot cream mixture into egg yolk mixture.  Once thoroughly combined, pour egg/cream mixture into saucepan with hot cream/milk mixture and stir to combine.  Cook over medium low heat, stirring constantly until mixture coats the back of a wooden spoon, about 3 -4 minutes.  Remove from heat, stir in raspberry jam, raspberry extract, vanilla extract and optional food coloring.  Pour mixture into a bowl, cover with plastic wrap, pressing plastic wrap directly against the surface of the custard to prevent a skin from forming.  Cool completely in the refrigerator.  Once completely chilled transfer bowl to freezer and freeze mixture 1 hour.  Pour lightly frozen mixture into an ice cream maker and process according to manufacturer directions.  Pour custard into an airtight container and freeze 1 -2 hours until slightly firm (the frozen custard I'm used to is similar to soft serve but thicker).