Present investigation was conducted to study the chemical composition, quality and cost of ice-cream. Three leaves of custard apple pulp (i.e. 10, 15 and 20 per cent) with two levels of sugar (i.e. 10 and 15 per cent were compared with control where no pulp but 15% sugar was added. Levels of stabilizer, fat and total solids were kept constant at 0.15, 10 and 36 per cent, respectively. It could be inferred that ice-cream prepared with incorporation of 15 per cent custard apple pulp and 15 per cent sugar level (T4) had overall acceptability of 8.05 scores of hedonic scale. The production cost and energy value per kg was Rs.61.42 and 97.27 Kcal/100 g, respectively.
Ice-Cream, Custard apple pulp, Buffalo milk
