Chikoo/sapota icecream 🍨

Chikoo icecream

Fruits pair very well with icecreams.chikoo icecream is a delicious combo....have doubts....well let's make it to relish it.

Ingredients

Chikoo 250 gms

Milk (full cream) 500 ml

Sugar 1/4 cup

Custard powder 1tbsp

Corn flour 1tbsp

Milk for slurry 150ml

Method

Blend chilled chikoo fruit in a cool blender and cool refrigerate.

Simmer500ml milk on low flame 10-15 mins until it's reduced 1/3rd in quantity. Now add sugar and simmer for another 5-10 mins so that the water released by the dissolved sugar completely evaporates.If too much water is there in the mix then it will produce ice crystals.

Make a slurry of cornflour and custard powder with cold milk (no lumps). and pour the mixture into the milk while stirring constantly on low flame.cook till the icecream mix thickens .Dip and remove a spoon from the mix and if you draw a line on the back of the spoon it should form a bridge line without the mixture dripping as shown in pic.This indicates your icecream mix is done.

Let the mix Cool down,now blend it in a chilled mixie jar along with chikoo pulp until creamy and frothy.your icecream mix is done.refrigerate in an air tight container for 2 hrs in deep freeze.After 2 hrs repeat the blending process in a cool mixie jar for 5mins.

Now freeze the mix for 8 hrs and your icecream will be ready to serve Enjoy your chilled chickoo icecream.