Ingredients
200 ml full fat milk
400 ml milk cream
200 ml sweetened condensed milk
12 chikoo fruits (sapota fruit)
2 tbs Brown Sugar
Instructions
In a heavy bottom pan, put the milk to boil on high. Once there is a boil, reduce the heat to medium and let the milk simmer for 5 mins. Keep a wooden spoon in the milk pot; this will keep the milk from spilling if it boils over.
Remove from heat and allow to cool to room temperature.
Meanwhile, peel and deseed the chikoos. Blend around 8 of them to a pulp and cut the remaining into small cubes.
Once the milk has cooled down, add in milk cream, condensed milk, and chikoo pulp.
Using a hand blender in the pot, mix everything till well combined.
Add the mix to kulfi moulds or ice cream moulds.
Add some chopped pieces of chikoos to each mould. Cover and freeze.
Remove from freezer 5 mins before serving. Remove from moulds and serve cold.
Garnish with brown sugar..
Notes
Milk adds a little lightness to the ice cream but you can skip milk altogether and use extra 100ml of cream. This way there is no cooking required!
The same recipe can be used to make other sweet fruit ice creams too. Just use a mix of fruit pulp and chopped fruit.
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