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Main Ingredients | Chickoo, Full Cream Milk |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 3.30-4 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Chiku Ice Cream
- 4 Big Chickoo
- 1 litre Full Cream Milk
- 1 tablespoon Cornflour/ corn starch
Method
- Keep one fourth cup of milk aside and boil the rest in a non-stick pan. Reduce the heat and simmer for around twenty-twenty five minutes, stirring continuously. Set aside to cool. Mix cornflour with the reserved milk.
- Add this to the boiled milk and add sugar. Cook for four to five minutes on high heat, stirring continuously, till you get a thin custard. Soak the gelatin in two tablespoons of water and heat it on a double boiler till it melts completely.
- Add this to the custard and stir. Pour into a shallow container and freeze for three-four hours. Whip the chilled cream and powdered sugar till light and fluffy. Remove the custard from the freezer and blend in a blender till smooth.
- Add the cream, chicku pulp and vanilla essence and mix well. Freeze till set. Serve in scoops.
Nutrition Info
Calories | 2138 |
Carbohydrates | 308.7 |
Protein | 39.1 |
Fat | 83.3 |
Other Fiber | 44.2 gm |
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