Introduction:
Chikoo (sapodilla) ice cream is a rich and creamy dessert that blends the natural sweetness of chikoo with the smooth texture of cream and milk. Perfect for any occasion, this homemade ice cream is a delightful treat for both kids and adults. Follow this simple recipe to create a delicious chikoo ice cream at home!
Ingredients:
• 500 grams sugar
• 100 grams cream
• 2 liters milk
• 1 tin condensed milk
• 300 grams chikoo pulp
• 10 grams china grass (agar-agar)
• 10 grams custard powder
Instructions:
1. Prepare the Milk Base: In a large pot, boil the milk and sugar together for about half an hour, until it reduces slightly.
2. Thicken with Custard Powder: Dissolve the custard powder in a small amount of milk and add it to the boiling milk. Stir continuously to prevent lumps.
3. Add China Grass: After a few minutes, add the soaked and melted china grass to the mixture. Stir well and then turn off the heat.
4. Incorporate Chikoo Pulp and Cream: Once the milk mixture cools slightly, add the chikoo pulp and cream. Mix thoroughly.
5. Churn and Freeze: Pour the mixture into an ice cream churner. Surround the churner with ice and salt. Churn for about an hour or until the ice cream reaches the desired consistency. Freeze for a few hours before serving.
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