Beetroot Ice Cream

Beetroot Ice Cream - Laxmi Bhandary
Ingredients: 

Milk 1 liter, 4 slice bread. 1/4 cup Custard powder. 2 tbsp beetroot paste.
Method: 

Boil 1 liter milk till it reduces to half. Let it cool down. Cut sides of four slices of bread and soak in another half lite of milk, add 1/4 cup of custard powder and beat well along with bread. Make 2 tbsps of beetroot paste (boiled and grind in mixer). Now add the beetroot paste and bread custard mixture to the reduced milk. Boil again and cool. Grind the above again and keep in the freezer for 2 hours. Once set it is ready.