Vanilla custard- 6 tsp
Vanilla ice-cream- 6 big scoops
Sugar - 1 cup (according to taste)
Milk - 500 gms
Fruits cut into small pieces - apple, asian pear, banana, orange.
Sliced Almonds and raisins.
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.
Almond Vanilla Custard Ice Cream - Kulfi
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