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Eating with the Seasons ~ Custard Apple Icecream {No Cooking}

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Sitaphal Ice-cream

Sitaphal Ice-cream

One of the only fruits that I love but frustrates me is Sitaphal or Custard Apple. So much jaw work and while the fruit is tasty, the ones with a lot of seeds can leave you with a sore mouth! The season lasts just a few weeks and all over Hyderabad one can see vendors selling piles of this fruit.

While I love eating fruit fresh as they are, I am trying to use them in more ways that just bite into them. Any Hyderabadi worth his pride will tell you about the fabulously hand churned ice-cream that is made at a place called Famous Ice-creams. They use seasonal and fresh fruit in the ice-cream that is of soft serve consistency. Sitaphal Ice-cream is available only when it is in season, and it one of their most popular flavours.

Since I figured out an easy way to remove the seeds from the custard apple, this was the ice-cream I wanted to make. Removing the seeds has been my most excited accomplishment this past week! Earlier this used to be done by hand. However there is an easy way to do this if you have a blender.

Sitaphal (Custard Apple) Ice-cream (makes 4 medium servings)

Custard Apple Pulp                          2 cups with seeds, processed to remove the seeds, else use 1 cup seedless pulp

Condensed Milk                                  ½ cup

Cream                                                   1 cup (use low fat)

Milk                                                       1/4 cup

Vodka                                                   1 teaspoon (optional, helps reduce crystallisation)

Put the custard apple pulp and the milk into a blender and pulse for 1-2 second intervals a couple of times. Ensure you do not pulse for more than a second at a time.

Transfer the pulsed custard apple pulp to a soup strainer/ large sieve placed on a vessel and with the back of a rounded spoon, mix crush it in a circular movement to push the pulp through the sieve. In a while, the seeds will separate, scoop them out and discard. Use the pulp that remains.

Add the cream, condensed milk and seedless pulp and vodka (if using) to the same blender and whiz for 1-2 minutes till fully incorporated.

Remove into a container with a lid (preferably metal for faster freezing) place in the freezer and allow to set for 3-4 hours.

Remove the container from the freezer, with a fork, stir up the ice cream and freeze again for 2 hours. Repeat the stirring at least twice, this is to break up any icicles. This gives you a creamy texture.

When you are ready to serve, scoop into a bowl and serve with a mint leaf garnish. This is a soft serve ice-cream.

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