You are here: Home > Course > Desserts > Indian Sorbets / Indian Frozen Desserts > Apricot and Custard Ice-cream Apricot and Custard Ice-cream by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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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. Apricot and Custard Ice-cream recipe - How to make Apricot and Custard Ice-cream Tags Dry Fruit FlavoursIce CreamsIndian Sorbets / Indian Frozen DessertsDesserts for Entertaining Soaking time: 1 hour 30 minutes Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 1202 hours 5Makes 4 to 6 servings Show me for servings Ingredients 1 cup dried apricots (kummani / jardalu)2 1/2 cups cold milk1 tbsp vanilla flavoured custard powder5 tbsp sugar1/2 cup fresh cream Method MethodCombine the apricots and 1 cup of hot water in a deep bowl and keep aside to soak for 1½ hours.Do not strain. Deseed the apricots and boil with the same water in a deep pan for 6 minutes, while stirring occasionally. Keep aside.Combine the custard powder and ½ cup of cold milk in a bowl, mix well and keep aside.Heat the remaining 2 cups of cold milk and sugar in a deep non-stick pan and bring to a boil.Add the custard-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Cool completely.Add the cooked apricots and fresh cream and mix well.Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.Pour the mixture into a mixer and blend till smooth.Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.Scoop and serve immediately. Nutrient values (Abbrv) per servingEnergy306 calProtein5.1 gCarbohydrates37.4 gFiber0.7 gFat12.9 gCholesterol16 mgSodium28.1 mgClick here to view calories for Apricot and Custard Ice-cream