In India, custard apple is abundantly available during a particular season and which has very short shelf life, with no processing method developed to preserve them. Hence, it's utilization in some value added dairy product is one alternative. The experiment was conducted with four levels of custard apple pulp viz., 5, 10, 15, 20 per cent and constant of sugar viz., 15 per cent milk fat 10%, 10% SNF. Thus four treatment combinations were compared within the treatments and with control (with no pulp) samples for four times.
Sensory evaluation revealed that the custard apple pulp can very well be utilized for the preparation of acceptable ice
cream. Ice cream prepared with incorporation of custard apple pulp and sugar at the rate of 15 per cent each (T ) with all 4
desired characters of flavour, colour-appearance, body-texture and taste resulting in overall acceptability at 8.79 with cost
of production of Rs. 97.73 per lit. Energy value was found to be 197.27 cal/100g. Custard apple pulp could be incorporated in
the ice cream mix up to 15 per cent without deferring the acceptability of the product. Further with the utilization of custard
apple pulp requirement of less stabilizer reduce the cost of production to some extent.