Custard apple ice cream recipe

Custard apple ice cream: with autumn fruit!

Table of Contents

Ingredients

• A couple of large custard apples (500 gr. Of pulp)
• Lemon juice
• Option 1
• 200 gr. condensed milk
• 200 ml. whipping cream
• 2 tablespoons of powder sugar
• Option 2
• 400 ml. evaporated milk
• 150 gr. sugar

Among the fruits of autumn, we find in the market with the sweets custard apples. This tropical fruit is delicious naturally, although perhaps a little uncomfortable and dangerous for children, because of the seeds. It is not cold in autumn yet and we can continue to have ice cream. Surely with this dessert the little ones enjoy the flavor better the properties of the custard apple.

Preparation

1. We peel the custard apple and remove all the bones, leaving only the clean pulp. We add a splash of lemon juice so that it does not blacken.
2. If we opt for the ingredients of option 1, we crush the pulp with the condensed milk until obtaining a homogeneous cream. Next, we whip the very cold cream with the icing sugar using a whisk. Then, we mix the cream with the condensed milk cream and custard apple with enveloping movements.
3. If we prefer to make ice cream with option 2, we must leave the milk in the upper part of the fridge for 24 hours before preparing the recipe. We start with the ice cream, beating the frozen milk with the bars until it becomes thick, adding the sugar in the form of rain. We then mix with the custard apple pulp.
4. If we do not have an electric refrigerator, we put the mixture in the freezer and take it out every hour to beat it with the rods manually to break the crystals that may form, until we see that it has acquired the consistency of ice cream.

Garnish with a few pistachios.

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How to Make Ice Cream at Home

Discover how easy it is to make delicious homemade ice cream that rivals what you’d stand in line for at the best ice cream shops.

Once you learn the basics, you can turn out your own small-batch artisanal frozen desserts (you could totally call it that) in any flavor imaginable. Get ready, here’s how to make ice cream at home.

Types of Ice Cream

Homemade ice cream comes in two basic styles: Custard-style (also called French) and Philadelphia-style (also called New York or American).

• Custard-style ice cream starts with a cooked base enriched with egg yolks, sugar, and cream. This style of ice cream has the smoothest, creamiest, richest texture and flavor.
• Philadelphia-style ice cream contains no eggs, eliminating the need to cook a base. The texture is lighter and more delicate than custard-style ice cream. It’s also faster to make because there’s no cooked base to cool before churning, although you do want to make sure the mixture is quite cold before it hits the ice cream machine.

How to Make Custard-Style (French) Ice Cream

Get the recipe for a classic cooked custard Ice Cream Base.

What Do You Need to Make Homemade Ice Cream?

Ingredients

• 8 egg yolks
• 1 cup granulated sugar, divided
• 1 cup heavy cream
• 3 cups half-and-half
• Pinch salt
• 1 tablespoon vanilla extract (optional)

Equipment

• Bowls
• Measuring cups and spoons
• Saucepan
• Whisk
• Heatproof spatula (this $8 set is an Amazon #1 best seller)
• Fine-mesh sieve
• Ice cream maker (like this popular model from Cuisinart)
• Freezer container

Directions

1. In a medium bowl, whisk together the egg yolks and half of the sugar. Set aside.

2. In a medium saucepan, stir together the cream, half-and-half, salt, and remaining sugar. Heat the mixture over medium-high heat, stirring often, until it comes to a simmer, then reduce heat to medium.

3. Add about 1/2 cup of the cream mixture to the egg mixture while whisking constantly (this helps prevent the eggs from cooking). Repeat with another 1/2 cup of the cream mixture.

4. Using a heatproof spatula, stir the cream mixture in the saucepan constantly as you pour the egg mixture into the pan.

5. Cook, stirring constantly, until thickened and mixture coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.

6. Strain the mixture through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract. Set the bowl in an ice bath and stir the base occasionally until it’s cooled to room temperature. Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate at least 2 to 4 hours or overnight before churning, either in an ice cream machine or by hand (see below for tips on how to churn ice cream).

VIDEO: See how to make Maple Ice Cream

This creamy maple-sweetened ice cream tastes like it came straight from the sugar house. It’s a simple custard-style ice cream recipe that just replaces refined sugar with maple syrup for a just-sweet-enough maple-y treat. Feel free to dress it up with mix-ins or toppings or just enjoy it plain.

Top-rated French custard-style ice cream recipes to try:

How to Make Philadelphia-Style Ice Cream

Philadelphia-style ice cream contains no egg yolks and does not require cooking. It’s based purely on cream and sugar. You simply mix the ingredients in your recipe, chill, and churn in an ice cream machine or by hand. Tip: Chill the ice cream mixture for 1 to 2 hours before churning.

Top-rated Philadelphia-style ice cream recipes to try:

How to Churn, Ripen, and Store Ice Cream

You can churn, ripen, and store French custard- or Philadelphia-style ice cream recipes using the same method.

Churning: Churning (by hand or in a machine) prevents large ice crystals from forming in the ice cream and produces the smooth texture that makes ice cream feel so rich and luxurious when you eat it. Ice cream churned in a machine will generally have more air whipped into the mixture than hand-churning can achieve.

• If you’re using an ice cream machine, churn following the manufacturer’s instructions. When the mixture has thickened and is hard to stir, remove it from the ice cream maker and transfer it to a freezer-safe container. (You might like this top-rated ice cream maker from Cuisinart.)
• If you don’t have an ice cream machine, pour the chilled ice cream mixture into a freezer-safe container and place in the freezer. After an hour, stir vigorously (spatula, whisk or electric hand mixer) in order to break up any hard ice crystals. Repeat every 30 minutes for the next 2-3 hours or until frozen. If not eating immediately, cover until ready to serve.

Ripening: Freshly churned ice cream will have the loose consistency of soft serve ice cream. To get a more scoopable texture, you’ll want to «ripen» the ice cream by storing it in the freezer for several hours or overnight. Your patience will be rewarded. Tip: To keep your ice cream from becoming super-hard as it ripens in the freezer, make sure both the ice cream maker and the mixture are kept ice cold as you’re making the ice cream.

Storing: To store leftover ice cream in the freezer, place it in an airtight container with a layer of plastic wrap pressed onto the surface to prevent it from absorbing odors or forming ice crystals.

Adding Flavors to Homemade Ice Cream

Popular add-ins include ripe summer fruits, chocolate, and toasted nuts. Other good choices? Vanilla beans, lavender, green tea, fresh peppermint, and candied ginger.

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Fruits Home Full List of Fruits Custard Apple

Sugar Apple: Sugar Apple is a «Sweetsop». It is most widely cultivated of all the species of Annona, being grown widely throughout the tropicals and warmer subtropicals. It is a deciduous or semi-evergreen shrub or small tree with size of 8 m tall. The leaves are looks like simple, oblong-lanceolate, 7-12 cm long and 3-4 cm broad in length. The flowers are formed in clusters of 3-4, each flower, with six petals, yellow-green spotted purple at the bottom.

Taste — The fruit is generally looks like a round in shape, a little pine cone-like 2.4-3.9 in diameter. There are variations in shape and size. The fleshy fruit is very sweet to taste, white to light yellow, and resembles and tastes like custard. The edible portion coats of the seeds of this fruit generously like a gooey portion of a tomato seeds. Sugar-apple has a very discrete, sweet-smelling fragrance. It is a little grainy, a bit oily, very sweet and very soft.

Look -The Sugar-apple, also called bullock’s heart or bull’s heart, is the fruit that tree is a family of Annon reticulata». This tree is a small deciduous or semi-evergreen tree sometimes it will reaches a high of 10 mtrs in tall and a native of the tropical that prefers low elevations, and a warm, humid climate.The fruits are always variable in shape, oblong, or irregular. The size ranges from 7 cm to 12 cm. When ripen the fruit it will become a brown or yellowish, with red highlights and a varying degree of reticulation, depending on variety. The flavor is sweet and pleasant.

Scientific Name:Annona reticulata

However, home landscape trees may be found by the side of the southeastern shore of Lake and in warm, protected locations beside the lower east and west coasts. Sugar apples are a common fruit tree in the home landscape throughout the tropicals and have been widely planted in south Florida. Small, open, spreading to upright tree with long, small branches trees are rarely exceed 15 to 20 ft in height and spread.

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Custard powder ice cream | Eggless custard ice cream

Custard powder ice cream recipe – Eggless custard ice cream made without icecream machine, without eggs and without condensed milk. This is a wonderful summer treat I recently whipped up for my boys. This is a simple recipe and can be made with any flavor you desire. I have used vanilla flavored custard powder. You can use your favorite flavored powder.

To make this ice cream, I prepared the custard first and then cooled it. Later mixed it with the freshly whipped cream. This recipe gives you a thick creamy and delicious icecream that doesn’t form crystals.

You can also pour the prepared custard icecream mixture to stainless steel cups or Popsicle moulds and set them.

I have used a hand mixer to whip the cream. However you can also use a Indian mixer with a whipping blade to whip it. But if you have a icecream maker or kitchen aid attachment then you can just pour the chilled mixture and churn it. The taste & texture of icecream churned in a machine is the best as it aerates well.

I have used a eggless custard powder that has no artificial colors & flavors.

How to make eggless custard ice cream

First, chill the bowl, beaters (or icecream bowl) and cream as well for 24 hours. If using a steel mixer jar then, just chill it in the fridge for 1 to 2 hours. (not in the freezer)

1. Add custard powder to a bowl.

2. Pour 3 tbsp of milk into the bowl. Make a smooth mixture that has no lumps.

3. Next add sugar to milk and begin to heat.

4. Dissolve the sugar completely. Then begin to add 1 tbsp custard mixture each time, in parts.

6. Again add another 1 to 2 tbsps. Then mix well again after every addition to make sure there are no lumps.

7. Cook the mixture on a a medium to low flame stirring consistently to prevent lumps.

8. Turn off the stove when it turns thick. The mixture has to coat the back of the spoon well when you dip it in the mixture.

9. Cover as soon as it is done and cool this completely. The mixture has to be smooth without lumps.

10. While it cools, you can pour the cream to the chilled bowl. Begin to whip it on a low speed first and then on a medium speed. If using a mixer jar, pour the cream to it. Run the mixer until the cream turns thick. Do not over whip otherwise you will end up with butter. Check after 1 minute and then again after 30 seconds.

11. Soon the mixture turns frothy first and then to stiff peaks. Do not over whip the cream.

12. Whisk the custard to smooth. If it is too thick, you can add little milk and whisk again. Then transfer it to the whipped cream. I prefer to pass it through a sieve just to make sure there are no lumps. I added it in 2 batches and mixed.

13. Finally the mixture has to be thick but of flowing consistency. Very runny mixture may later form ice crystals.

14. I forgot to add in vanilla, so added later. But you can add it along with custard.

15. Mix well and cover the bowl with a cling wrap. Make sure the wrap touches the cream to prevent crystals.

Scoop custard powder ice cream and finally garnish with cherries.

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