Thursday, 22 September 2016

Chikoo Icecream- Sapota Icecream

Chikoo Icecream- Sapota Icecream

Ingredients (for 5-6 servings)

  • 1 cup Chikoo pureee
  • ½ cup Chikoo pieces  (finely chopped)
  • ½ cup Whipping cream
  • ¾cup Sweetened condensed milk
  • ½ tsp Vanilla Essence

Method (How to make natural flavor chikoo icecream at home)
  • Take chilled whipping cream in deep bowl and whip it with the electric blender or with hand blender till peaks are formed.
  • Add the condensed milk and whip it once again.
  • Add vanilla essence and mix well.
  • Keep it in an airtight container or cover it with a cling foil.
  • Then cover with a lid (this ensures that no ice crystals are formed on the top layer )
  • Keep it in the freezer for 3 hrs until it is just set.
  • When ice cream is slightly set but not too firm take it out from the refrigerator.
  • Now add in the chikoo puree and the chikoo  pieces to the Ice cream and mix with a spoon or spatula.
  • Again refrigerate it for 6-8 hrs or until firm.
  • When it is firm, scoop it out and serve with some more chilled fresh chikoo pieces.

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