Ice Cream & Jelly Custard
Ice cream 1/2 liter
Milk 1/2 liter
Vanilla custard powder 2 tbsp
Sugar 1/2 cup
Condensed milk 1/2 cup
Vermicelli 1 cup
Olpers Cream 1 cup
Pineapple slices 1 cup
Strawberry 1 cup
Green jelly (Rafhan) 1 packet
Red jelly (Rafhan) 1 packet
Vanilla essence 1/2 tsp
Put milk in vermicelli and cook on low flame.
When vermicelli tender, put sugar and custard powder dissolved in 1/2 cup water and cool it.
Cook jelly separately and set it.
Put cream, condensed milk and vanilla essence in pot and beat it.
Cut bananas, pineapple and strawberry into pieces and put in bowl.
Now mix ice cream, custard and cream mixture with fruits.
Add jellies pieces and cool it.
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