Custard Apple Lollies!

2 - custard apple, medium size

500 ml - milk

150 ml - sweetened condensed milk

Discard the custard apple skin, and add the pieces in a jar. Adjust the egg beater/ whisk in a hand mixer and beat the custard apple lightly, a couple of times. This will help in  removing the seeds. Discard the seeds and puree the rest.
Boil milk in a heavy bottomed pan, reduce the heat and simmer till it reduces to half of the  original quantity. Let it cool for 5 minutes. Add condensed milk and retransfer to heat and simmer on a reduce heat for 2 - 3 minutes. Let it cool for 3-4 minutes. Add custard apple puree and mix well.
When the mixture cools, keep in the deep freezer to half set.
Process the half set mixture in a food- processor. Fill in any mould/bowl, cover it and return to the freezer and let it freeze overnight.
Unmould and serve. 
Serves  6

The ice cream was so soft and rich, it just melted in the mouth. And it reminded me of another of my favourite Kolkata street food - Kulfi.





I got a lot of queries regarding the source of custard apples in this season. At this time of the year, Spanish and Vietnamese custard apples are available. I got mine from the Viktualienmarkt (in Munich, Germany) - this is a traditional bavarian market for, as the name says, "victuals" and has a number of shops selling exotic fruit and vegetables (as well as exotic meats and fishes and cheeses and other specialities) throughout the year.