Pour the cream and milk into a saucepan and slowly bring to a boil. Reduce the heat and simmer, (stirring every now and then) till the mixture reduces by a third and is thick enough to lightly coat the back of a spoon.

Now add the condensed milk and stir to mix.

Remove the mixture from the stove and cool to room temperature.

While the liquid mix is cooling, scoop the custard apple flesh into a sieve placed over a bowl and vigorously stir around with a wire whisk. The seeds will gradually separate from the fruit. Carefully remove the seeds and discard.

Tip the fruit into the rest of the pulp in the bowl below and roughly mash with a fork. You can also puree it if you like.

Mix the pulp into the cool cream mixture followed by the sesame seeds.

Pour the kulfi mix into molds and chill for 5-6 hours till set.