Custard apple (sitaphal purée) - 1/2 cup
Cream (I used low fat) - 1 cup
Coconut milk (I used home made thick milk but store bought works too) - 200 ml
Honey - 1/4 cup
Put all ingredients in a blender and give a quick pulse. Once the whole thing comes together, put in a freeze proof container, cover with a cling wrap and put in the freezer for 3/4 hours or little longer. You need to see if the ice cream has firmed up. Once it has, remove from the pan, put in the blender and give a quick pulse. This will ensure that all the icy particles in the cream are broken down and the mix is smooth. Freeze it again, covering the pan with a cling wrap, for 6/8 hours or overnight.
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