Thursday, Dec 20 2007

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Sitaphal Icecream (2)

Ingredients:

3 cups sitaphal pulp
2 litres wholefat milk
4-5 tbsp. sugar
2 tbsp. cornflour
4 tbsp. cold milk

Method:

1. Bring milk to a boil, simmer till it is 2/3 in volume.
2. Add cornflour dissolved in cold milk, stir continuously till boil resumes.
3. Boil, while stirring for 3-4 minutes.
4. Add sugar, dissolve, further simmer for a minute.
5. Cool milk, to room temperature.
6. Mix in half the pulp.
7. Beat with an electric beater till frothy.
8. Add in remaining pulp, mix gently with a spoon.
9. Chill in freezer tray.
10. Stir with a fork or spoon every 1/2 hour, till icecream is almost set.
11. Rebeat on setting, freeze till fully set.
12. Or use an icecream churner.
13. Cut or slice and serve.

Making time: 30 minutes (excluding setting time)
Makes: 7-8 servings
Shelflife: 2-3 days in freezer

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Sitaphal Dishes Index