This rich, creamy ice-cream uses a strong tasting fruit like dried apricot to compliment the fragrant flavour of vanilla custard. Serve it as a sundae as shown in the picture, layered with fresh cream and apricot pulp.
Deseed the apricots and bring them to a boil. Cool completely, drain and keep aside.
Dissolve the custard powder in ½ cup cold milk and keep aside.
In a non-stick pan, combine the milk and sugar and bring it to a boil. Add the custard powder mixture and simmer for 3 to 4 minutes till the custard is thick.
Strain the mixture if it appears lumpy. Cool completely, add the cream and apricots and mix well. Pour into a shallow container and cover and freeze till it is almost set.
Divide it into 2 batches and churn each batch separately in a blender till the ice-crystals break down. Transfer into a shallow container. Cover and freeze till firm.
If you do not have vanilla flavoured custard powder handy.
Substitute it with 1 tablespoon of cornflour, ½ teaspoon of vanilla essence and a few drops of yellow food colour.