Custard Apple Ice Cream


  • 2 ½  cup sugar
  • 1 ½  cup whole milk
  • 4 egg yolks
  • Pinch of salt
  • 2 cup custard apple pulp 
  • 1 ½ cup whipping cream
  • 1 tsp. vanilla extract
  • 2 tbsp honey

Macadamia granola

  • 200g rolled oats
  • 100g macadamia nuts, chopped
  • 50g pumpkin seeds
  • 200g honey
  1. In a medium saucepan, whisk together sugar, milk, egg yolks, and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain into a large bowl, then whisk in custard apple, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  2. In a small saucepan heat the honey over a low heat till it starts to turn brown. Take off the heat and add 1 tablespoon of cold water. Stir and allow to cool completely. 
  3. Pour mixture into ice-cream maker; process according to manufacturer instructions
  4. Transfer the ice cream to a freezeable container, layering the burnt honey through the ice cream.
  5. To make the granola, heat the oven to 180c. Mix all the dry ingredients. Warm the honey and mix witht the dry ingredients. 
  6. Spread onto a baking tray lined with baking paper and bake for approximately 20 minutes, stiring the mixture every 5 minutes to ensure an even cooking.



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