Gulabjamun custard icecream

Mix custard powder in 1/2 cup of milk

Boil remaining milk

Stir continuously and let it thicken for 10 minutes

Add custard milk and boil for another 5 minutes

Add sugar and switch off the flame

Let it cool on room temperature and keep in freezer for 2 hours

Takeout from freezer and blend with a blender until creamy

Arrange gulabjamuns in a rectangular box and pour the custard milk

Garnish with pistachios and keep

Keep in freezer to set the icecream

Takeout from freezer and cut in slices

Serve and enjoy.