Chikoo Ice Cream
My son loves chikoo and so the Chikoo Ice Cream from Natural’s. I tried making this Ice cream at home to satisfy his taste buds. Last season I had posted Jackfruit Ice Cream and Mango Ice Cream recipe. There is a change in this recipe. Here goes the same.
Serves: 4
Ingredients:
- Chikoos (peeled & de seeded) – 5 (ripe and good size)
- Fresh cream – 200 ml
- Condensed milk – 200 gm (1 small tin mithai mate)
- Milk powder – 20 gm (1 small pack)
- Sugar – 2 tbsp or as per your requirement.
- Vanilla essence – 4 to 5 drops
- Chikoo slices – for garnishing
Procedure:
- Refrigerate the fresh cream for3 to 4 hrs.
- Pre cool the mixing bowl.
- Grind chikoo slices and sugar to a fine pulp.
- Whip the cream with an electric whipper at high speed. You may need to whip it for 10 min. ( This being fresh cream, may not form peaks like whipping cream.)
- When almost whipped, add milk powder and whip further.
- Add condensed milk and whip again.
- Add vanilla essence and chikoo pulp. Whip till it combines well.
- Transfer it into an air tight container.
- Freeze for at least 6 hrs.
- Garnish with chikoo slices.
- Serve immediately.
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