Kavya's Cookery

A pinch of patience, a dash of kindness, a spoonful of laughter, and a heap of love. To cook is to eat well, and to eat well is to live well !!

Sunday, 19 March 2017

Chikoo Ice Cream


Full fat milk - 1/2 litre
Corn flour - 2-3tbsp
Custard powder - 1-2tbsp
Gms - 1 tsp
Cmc - 1/4 tsp
Sugar - 6-7 tbsp
Milk powder - 2-3 tbsp
Fresh cream - 100gms
Chikoo pulp(4-5 chikoos chopped and boiled with little sugar and blended in mixer grinder)


Take milk in a vessel and allow it to boil. Add sugar, corn flour, custard powder, gms, cmc and milk powder to the boiling milk and stir well on medium flame. There should be no lumps. When it thickens, remove from fire and allow to cool.

Pour this in to air tight plastic container keep in freezer to set for about 5-6 hours or until it completely become hard.

When set, take it out from the fridge. Churn it well with electric blender/mixer for 2-3 minutes or until it becomes fluffy.

Add fresh cream,vanilla essence,chikoo pulp and mix well. (To prepare the chikoo pulp, boil chopped chikoo with little sugar until it becomes soft and then grind it in to smooth paste using mixer grinder).

Add dry fruits of your choice. Again pour this mixture in to the container and keep it in the freezer for 6-7 hours (Repeat the churning process 2,3 times at intervals of 3-4 hrs for good result. This process is done to avoid crystallization of the ice cream. Finally freeze for 6-7 hours).
Note: Freezer should be at maximum temperature and freeze the ice cream in air tight container.

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