Tropical Jackfruit Milk Fudge Ice Cream

1.In a medium mixing bowl, combine the milk powder and cornflour, mixing well to avoid lumps.

2.In a heavy-bottomed saucepan, pour the whole milk and add the granulated sugar and a pinch of salt. Heat over medium flame, stirring occasionally until the sugar dissolves completely.

3.Gradually whisk the milk powder and cornflour mixture into the warm milk, ensuring no lumps form.

4.Continue to cook the mixture on low to medium heat, stirring constantly with a wooden spoon or spatula, until it thickens to a dense, fudge-like consistency. This should take about 10-12 minutes. The mixture should coat the back of the spoon thickly.

5.Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully incorporated and smooth.

6.Allow the mixture to cool to room temperature, then transfer it to a blender or mixer grinder. Add the chopped ripe jackfruit pieces and blend briefly on low speed to combine the fruit evenly without pureeing it completely; small chunks should remain for texture.

7.Pour the blended mixture into a freezer-safe container, smoothing the top with a spatula.

8.Cover the container with a lid or plastic wrap and freeze for at least 6 hours or overnight until firm.

9.Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

10.Scoop the ice cream into bowls or cones and garnish with additional jackfruit pieces if desired.