Homemade Chikoo Ice Cream Recipe

Step 1: To begin making Homemade Chikoo Ice Cream Recipe by cleaning and peeling the chikoos/sapotas and deseed them

Step 2: Blend the fruit to make a smooth pulp with a hand blender or a mixer grinder and keep aside

Step 3: Take a big steel vessel, add the cooking cream, milk powder, sugar & milk, using a hand whisk well till no lumps remain

Step 4: Add the chikoo pulp and using a mixer, whisk it for 1 minute until all the ingredients are incorporated

Step 5: Taste the chickoo milk to adjust the sweetness

Step 6: Transfer the chickoo milk to an airtight container (I used the Tupperware Ice cream box), Let the ice cream set for 2 hours to look and feel like a soft serve ice cream, remove it again and churn it in mixer for 2-3 minutes, transfer it to the air tight box again

Step 7: This procedure is done to avoid crystallization of the ice cream

Step 8: Refreeze the ice-cream for 12-15 hrs

Step 9: Remember the freezer should be at maximum temperature & the ice-cream is made in air tight box

Step 10: Serve this Homemade Chikoo Ice Cream Recipe with a few pieces of chikoos

Step 11: Serve it as a dessert after your scrumptious meal of Paneer Pav Bhaji on a weekday