Homemade Chikoo Ice Cream Recipe
Total Time: 45 minutes
Cuisine: Indian
Ingredients:
- milk powder
- chikoo (sapota fruit) (sapotas) chickoo
- sugar
- milk full fat milk
- ( than )
Instructions:
- To begin making Homemade Chikoo Ice Cream Recipe by cleaning and peeling the chikoos/sapotas and deseed them
- Blend the fruit to make a smooth pulp with a hand blender or a mixer grinder and keep aside
- Take a big steel vessel, add the cooking cream, milk powder, sugar & milk, using a hand whisk well till no lumps remain
- 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
- 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
- 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
- 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 Bhaji on a weekday