Chiku Ice Cream

Ingredients list for Chiku Ice Cream

• 4 Big Chickoo
• 1 litre Full Cream Milk
• 1 tablespoon Cornflour/ corn starch

Method

1. 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.
2. 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.
3. 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.
4. Add the cream, chicku pulp and vanilla essence and mix well. Freeze till set. Serve in scoops.

Nutrition Info