Finally, Pune has some drizzles. Finally .. makes me so happy. But then I miss my Mumbai, big time.
I had kept the recipe ready for a May post, but got delayed and I never got to post it. Well who says ice creams are not for a rainy day
We both love eating ice creams so now days we usually have ice cream in the refrigerator once a week. G loves his vanilla and strawberries. While I try a lot of chocolates and fruit based. Saying that I am very picky when it comes to Chocolate ice creams. Most of them aren’t that good, locally. But the strong chocolate flavored ones are to die for. I also am a big fan of a natural fruit based ice creams. I loveee chikoo ice cream! Big time and then would be Tender coconut.
Making ice creams was such a time consuming task, this was the thought that always kept going in my head. Probably the old methods which I’d seen kept me away. Too bad, no? But after I picked this recipe…. voila! So, so easy… I feel like making ice creams every day.. hehe.. Very hassles free job & pretty quick too.
So why wait, go ahead and try to make your loved flavors at home.
Full cream milk (unheated) – 2 cups
Milk powder – ¼ cup
Heavy cream – 1 cup
Chikoo pulp – 1 cup
Sugar – ¾ cup
- Peel and cut the chikoos. Remove the seeds and chop it roughly. Pass it through a mixer and make the pulp.
- Whisk the milk and sugar in a mixer for at least 2-3 mins.
- Add the milk powder and chikoo pulp and whisk again.
- Finally add the heavy cream and whisk for 1-2 mins.
- Transfer it to an air tight container and set it in the freezer for 10-12 hours.
- Ready to eat.
- Always use unheated milk when making ice cream.
- You may use any heavy cream like Amul, Rich, Niagara, etc. Never use malai.
- Adjust the sugar levels as per your taste as well as the sweetness of the fruit.