Bird's Custard Powder Ice Cream

Name: Bird's Custard Powder Ice Cream
Ingredients: 4 cups Whole milk (Originally '2 Sher'. Converted to approx 4 cups/1 quart.); 2 cups Granulated sugar (Originally '1 Sher'. This creates a very sweet base typical of the era.); 1 ounce Bird's Custard Powder (Approx 3-4 tablespoons.); 3 drops Rose essence (Or to taste. Rose essence is potent.); 2 drops Food coloring (Optional. Color to match the flavor (e.g., pink for rose).); 1/2 pound Crystallized fruit or Chow-chow preserve (Optional. Finely chopped. Chow-chow is a preserved fruit mix.)

Rich and creamy, this eggless ice cream uses Bird's Custard Powder to create a velvety base without the fuss of tempering eggs. The mixture is simmered with fresh milk and sugar until thick, then scented with delicate rose essence for a fragrant, traditional finish. Ideally churned until firm, it can be studded with crystallized fruits or chow-chow preserves for a luxurious, textured dessert.

Ingredients

4 cups Whole milk (Originally '2 Sher'. Converted to approx 4 cups/1 quart.)
2 cups Granulated sugar (Originally '1 Sher'. This creates a very sweet base typical of the era.)
1 ounce Bird's Custard Powder (Approx 3-4 tablespoons.)
3 drops Rose essence (Or to taste. Rose essence is potent.)
2 drops Food coloring (Optional. Color to match the flavor (e.g., pink for rose).)
1/2 pound Crystallized fruit or Chow-chow preserve (Optional. Finely chopped. Chow-chow is a preserved fruit mix.)

Instructions

1Place the custard powder in a small bowl. Remove about 1/2 cup (1 Pasher) of the cold milk from the total amount and add it to the powder. Stir well until the powder is completely dissolved and free of lumps.
2Pour the remaining milk into a saucepan and place it on the stove. Bring it to a boil. Once it boils, add the sugar and bring to a boil again. Remove the pan from the heat.
3Stir the custard powder mixture again as it may have settled. Pour it into the hot milk while stirring constantly. Return the pan to the stove and cook, stirring continuously to prevent lumps, until the mixture thickens to the consistency of a thin pudding (Dudhpak). Remove from heat.
4Allow the mixture to cool completely. Once cool, stir in the food coloring (if using) and rose essence. Taste the mixture; if the flavor is too faint, add more essence, but be careful as rose essence is very strong.
5Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until firm. If adding crystallized fruit or preserves, fold them in when the ice cream is semi-frozen (soft serve consistency) before letting it harden completely.