Cleaning a fresh custard apple (sitaphal) is a nightmare — a messy battle against a million seeds for a tiny bit of pulp. But you're smarter. You have Frudo Freeze-Dried Custard Apple. We've turned those creamy, dreamy chunks into the ultimate ice cream shortcut — no machine, no seed-spitting contests, just pure, velvety bliss.
The Dream Team Ingredients 🛒
- 1–2 pouches (approx. 40g) Frudo Freeze-Dried Custard Apple
- 200ml heavy whipping cream
- 150ml sweetened condensed milk
- A splash of vanilla extract
- Optional: a pinch of sea salt
The Zero-Stress Instructions 👩🍳
- The Pulp Fiction — Blitz ¾ of the Frudo Custard Apple chunks into a fine powder. Keep the rest as whole chunks for texture.
- Whip It Good — In a cold bowl, whip the heavy cream until stiff peaks form.
- The Sweet Fold — Gently pour in the condensed milk and vanilla, folding to keep the air in.
- The Frudo Flavor Bomb — Fold in the custard apple powder and leftover chunks — the powder rehydrates slightly, creating a thick swirl with a little snap.
- The Big Freeze — Pour into a container, smooth the top, press parchment directly onto the surface, and freeze for at least 6 hours or overnight.
Why This Works 💡
- Zero seed struggle — all the flavor, none of the fresh-fruit prep.
- 100% real fruit means no synthetic “fruit syrup” flavoring.
- Freeze-drying preserves the delicate, floral sweetness that heat processing usually loses.
Serve in a waffle cone with extra Frudo Custard Apple bits on top. 🍦
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