Homemade Chikoo Ice Cream
Homemade Chikoo Ice Cream is a tasty ice cream recipe made from fresh chikoos with all natural ingredients and strictly no artificial flavours or preservatives. Serve at your summer party and wow your guests.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 12 Chikoo (Sapota Fruit) (sapotas) +1 chickoo for serving
- 250 g Fresh cream (little more than 1/2 cup)
- 1+1/2 cup Milk full fat milk is required
- 1/2 cup Milk Powder
- 1 cup Sugar
Instructions
- 1
To begin making Homemade Chikoo Ice Cream Recipe by cleaning and peeling the chikoos/sapotas and deseed them.
- 2
Blend the fruit to make a smooth pulp with a hand blender or a mixer grinder and keep aside.
- 3
Take a big steel vessel, add the cooking cream, milk powder, sugar & milk, using a hand whisk well till no lumps remain.
- 4
Add the chikoo pulp and using a mixer, whisk it for 1 minute until all the ingredients are incorporated. Taste the chickoo milk to adjust the sweetness.
- 5
Transfer the chickoo milk to an airtight container (I used the Tupperware Ice cream box), Let the ice cream set for 2 hours to look and feel like a soft serve ice cream, remove it again and churn it in mixer for 2-3 minutes, transfer it to the air tight box again.
- 6
This procedure is done to avoid crystallization of the ice cream. Refreeze the ice-cream for 12-15 hrs. Remember the freezer should be at maximum temperature & the ice-cream is made in air tight box.
- 7
Serve this Homemade Chikoo Ice Cream Recipe with a few pieces of chikoos. Serve it as a dessert after your scrumptious meal of Paneer Pav Bhajion a weekday.