#Summer Custard Banana Shake with Strawberry Ice cream
#Summer Custard Banana Shake with Strawberry Ice cream

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, #summer custard banana shake with strawberry ice cream. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

#Summer Custard Banana Shake with Strawberry Ice cream is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. #Summer Custard Banana Shake with Strawberry Ice cream is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook #summer custard banana shake with strawberry ice cream using 8 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make #Summer Custard Banana Shake with Strawberry Ice cream:
  1. Take 1 . 5 spoon butterscotch Custard powder
  2. Take 2 banana
  3. Prepare 2 Strawberry Ice cream scoops for shake
  4. Get 2 Strawberry Ice cream scoops for topping
  5. Prepare 2.5 glasses milk
  6. Prepare 4 tbsp sugar
  7. Make ready 4-5 crushed almonds(badam) and 1/2 tspn of raisins(kishmish) for garnishing
  8. Prepare 4-5 ice cube
Steps to make #Summer Custard Banana Shake with Strawberry Ice cream:
  1. Making Custard:
  2. Add 1.5 spoon Custard powder in 2 tbsp milk to make a smooth Custard paste.
  3. Boil 1 glass of milk with 2 tbsp sugar for 2 minutes.
  4. Add Custard powder slowly to the boiling milk stirring continuously, to avoid burning for 2-3 minutes.
  5. Let it cool then freeze it for 1 hour.
  6. Making shake:
  7. Now put the banana, 2 tbsp sugar and frozen custard with one glass of chilled milk in blender jar.
  8. Blend for a minute. Now add 2 Strawberry Ice cream scoops and 4-5 Ice cubes.
  9. Blend again to get a smooth mixture.
  10. Pour shake in glasses and add 1 Strawberry Ice cream scoops in glasses.
  11. Garnish with raisins and almonds and serve.

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