Homemade Chikoo Ice Cream

Steps

1. 1To begin making Homemade Chikoo Ice Cream Recipe by cleaning and peeling the chikoos/sapotas and deseed them.
2. 2Blend the fruit to make a smooth pulp with a hand blender or a mixer grinder and keep aside.
3. 3Take a big steel vessel, add the cooking cream, milk powder, sugar & milk, using a hand whisk well till no lumps remain.
4. 4Add the chikoo pulp and using a mixer, whisk it for 1 minute until all the ingredients are incorporated. Taste the chickoo milk to adjust the sweetness.
5. 5Transfer 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.
6. 6This procedure is done to avoid crystallization of the ice cream. Refreeze the ice-cream for 12-15 hrs. Remember the freezer should be at maximum temperature & the ice-cream is made in air tight box.
7. 7Serve this Homemade Chikoo Ice Cream Recipe with a few pieces of chikoos. Serve it as a dessert after your scrumptious meal of Paneer Pav Bhajion a weekday.