I love the slightly grainy texture of Sitaphal Ice Cream! This recipe is so simple to make, my brother and I would often treat ourselves to it as kids. My Mom would come into the kitchen and see us hard at work, making our own dessert!
Prep Time: 6 hours
Ingredients:
- 1 cup fresh sitaphal/ custard apple pulp (seeds removed)
- 2 egg whites
- 400 ml thickened/ heavy/ double cream, chilled
- 1/3 cup sugar ground to a fine powder
- 1/2 tsp vanilla essence
Preparation:
- Mash the custard apple to a coarse pulp and freeze slightly (not till rock solid!!).
- Whisk the 2 egg whites in a clean, dry bowl, till they get fluffy and soft peaks are formed in them.
- In a separate bowl, whisk the cream, sugar and essence together. Be careful not to whisk too much as the cream may turn to butter!
- Now add the custard apple pulp to the cream and blend with a spoon.
- Gently fold this mixture into the egg whites. Once fully blended, pour into a freezer bowl and cover.
- Freeze for 3 hours or till firm. Remove from the freezer and whisk again till smooth.
- Put back in the freezer till firm again. Scoop out into individual bowls and serve!
