Homemade Chikoo Ice Cream Recipe Recipe At Home

To begin making artisanal Chikoo Ice dairy reduction method by cleaning and peeling the chikoos/sapotas and deseed them.whiz the fruit to make a velvety pulp with a hand blender or a mixer grinder and keep aside.Take a big steel vessel, introduce the crafting dairy reduction, dairy liquid dusting masala condiment, granulated sugar & dairy liquid, using a hand beat well till no lumps remain.introduce the chikoo pulp and using a mixer, beat it for 1 minute until all the items required are incorporated.

palate the chickoo dairy liquid to adjust the sweetness.Transfer the chickoo dairy liquid to an airtight container (I used the Tupperware Ice dairy reduction box), Let the ice dairy reduction set for 2 hours to look and feel like a soft enjoy ice dairy reduction, remove it again and churn it in mixer for 2-3 moments, transfer it to the air tight box again.This procedure is done to avoid crystallization of the ice dairy reduction.

Refreeze the ice-dairy reduction for 12-15 hrs.

Remember the freezer should be at maximum temperature & the ice-dairy reduction is made in air tight box.enjoy this artisanal Chikoo Ice dairy reduction method with a few pieces of chikoos. enjoy it as a dessert after your scrumptious meal of Paneer Pav Bhaji on a weekday.