Add custard powder, cold water and sugar in a mixture and blend them.
Add them to the boiling milk.
Lower the heat immediately and stir continuously for few seconds and remove from heat.
After the custard has cooled down, add the mixture with ice-cream.
Blend till it's nice and frothy.
Refrigerate and serve with fruits, almonds and raisins.
Bawarchi of the week
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.