Combine 1/2 cup jackfruit pieces and water in a non stick saucepan and cook over medium heat until the water boils
Reduce heat and cook for 2-3 minutes more until the fruits soften and water is completely dried/absorbed
Blend the fruit smooth in a food processor
Transfer the paste in a large bowl/a saucepan to cook off completely
Combine condensed milk and creme in a bowl
Using an electric beater(preferably), beat until the creme is thick and peaks
Now add the cooled jackfruit pulp(make sure the pulp is completely cool)
Beat for another 2 minutes until all the ingredients are well combined
Further add the remaining chopped jackfruit pieces and mix gently by folding in the batter
Transfer the Icecream batter in a box
Spread evenly and tap gently before covering the box and refrigerating for a minimum of 6 hours or overnight preferably
Enjoy the yummy Icecream the next day topped with nuts and raisins
