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Dried Apricot & Pistachio Ice Cream (GF)
  1. Keep aside 1/4 cup of the milk and put the rest and the sugar in a saucepan, and bring it boil. Keep stirring it so that sugar dissolves. Now mix the custard powder (or cornstarch) in the xbc cup of milk and add this to the boiling milk. Keep stirring until the milk thickens a little. Take it off the heat and let it cool to room temperature.
  2. In a smaller saucepan, put the chopped apricots and the orange juice and bring it to a boil then simmer for about 2 to 3 minutes. Take it off the heat. Remove about 1/3 the apricot pieces and keep it aside. Once the apricots pieces and the orange juice have cooled, purxe9e this in a blender.
  3. To the purxe9e in the blender, add the milk-custard mixture, cream, and salt. Blend till smooth. Add the reserved apricots and run the blender on slow speed so the apricot pieces blend with the ice-cream mixture but are not purxe9ed. This is so that there will bits of apricot in the ice cream.
  4. Coarsely chop the pistachio pieces and stir it into the ice cream mixture. Pour it into a container and freeze till hard. Take it out a couple of time in between, and break up the ice cream to prevent crystals from forming.
  5. If youu2019re using an ice cream maker, refrigerate the mixture and then freeze according to the instructions that come with your machine. During the last minute of churning, add the chopped pistachio nuts, or layer them as you scoop the ice cream into the container where you will keep it.