In 1 cup cold milk, mix the custard powder well. Heat the remaining milk in a saucepan. When the milk comes to a boil, slowly add the custard mixture while stirring constantly.

Let it cook for about 5 minutes until the custard thickens, then turn off the heat. Allow the custard to cool, then refrigerate for 1 hour.

Whip the cream until it forms soft peaks. Add the chilled custard to the cream and whip together. Cover the mixture and freeze for 1 hour. After an hour, the ice cream will start to set.

Take the ice cream out of the freezer, add the food coloring if using, and whip again. Transfer the mixture to a container, cover with a lid, and freeze for 3-4 hours until fully set.

Remove the ice cream from the freezer. Scoop into serving bowls as needed, and top with tutti frutti and Rooh Afza syrup before serving.

Note 1) I divided the ice cream into two portions, adding green color to one and yellow to the other. You can use any color you like, or skip the coloring altogether.

2) You can use fresh cream instead of whipping cream if you prefer.