Chikoo icecream

CHIKOO ICECREAM

INGREDIENTS

1. Heavy whip cream  [ tropolite / richs / Amul whip cream ] – 1 cup chilled
2. Condensed milk – ¾ cup
3. Chikoo puree – 1 cup
4. Chocolate sauce – 2 tbsp [ optional ] OR 2 tsp of cocoa pwdr [ optional ]

PREPARATION

1. Peel the chikoo ,discard the seeds and blend it into fine puree.[ no lumps – strain it through soup strainer ]
2. Chill the beaters blade + mixing bowl .

METHOD

Take the chilled cream in the mixing bowl and start beating from slow to high speed.

Beat till it doubles and soft peaks form – 3 to 4 mins . [ don’t over  beat ]

Add the condensed milk and beat for few seconds .

**** HERE – Your base for the icecream is ready ,after this you can add any flavors / juice / pulp for different types of ice creams.

Now add in the chikoo mixture + chocolate syrup or cocoa pwdr .

Mix and beat for few seconds till all the ingredients blend together well.

Pour it in a freezer safe container and freeze it for more than 6 – 8 hours or overnight.

****If you want you can beat it again after 4 hrs to avoid crystallization [ it is optional ]

Once frozen, scoop and serve in a bowl or cone.

Drizzle chocolate sauce and sprinkle few chocolate chips while serving .

NOTES

****Once the base for the icecream is ready , you can add any flavors / juice / pulp for different types of ice creams – for 1 cup cream you have to add either 1 cup or ¾  th of juice or pulp + 1 cup sweetners [sugar or condensed milk ].If adding artificial flavours or colours then add ¾  th or 1 cup of milk / water. Reduce the quantity of  milk  if you want the ice cream to be like machine made Softys.

1. If you don’t have a beater use a mixie , time required will be less.
2. I have added cocoa pwdr + chocolate syrup to enhance the colour and taste .
3. There is no chance of ice crystals to form in this recipe.
4. Instead of condensed milk ,we can use ¾ cup powdered sugar.
5. Quantity of condensed milk or sugar depends on the sweetness of the cream and fruit and your taste.
6. Also check whether the whip cream is sweet . Some whip creams have sugar . I have used RICHS GOLD brand .
7. You can also use amul whip cream / tropolite.
8. Don’t over beat the cream else it will crack .
9. You can chill the beater’s blade and mixing bowl for sometime.
10. All the ingredients have to be chilled.
11. Same recipe can be done with other fruits also.
12. Instead of fresh fruit juice or pulp or puree you can use canned juice.

for more ICE CREAM recipes – https://maryzkitchen.com/?s=ICE+CREAM

FOR MORE RECIPES CLICK ON THE NAMES BELOW:- 

1. YOU TUBE CHANNEL – https://www.youtube.com/c/KitchenQueens
2. WHAT TO COOK FOR BREAKFAST ? –  https://maryzkitchen.com/what-to-cook-for-breakfast/
3. CAKE RECIPES – https://maryzkitchen.com/?S=cake
4. VEG RECIPES –  https://maryzkitchen.com/?S=Veg
5. COOKING TIPS –  https://maryzkitchen.com/?s=cooking+tips
6. TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish
7. TIPS FOR BUYING AND COOKING CHICKEN – https://maryzkitchen.com/?S=Chicken
8. TIPS FOR BUYING AND COOKING MUTTON –   https://maryzkitchen.com/?S=Mutton
9. RICE RECIPES –  https://maryzkitchen.com/?s=rice
10. PANEER RECIPES – https://maryzkitchen.com/?s=paneer
11. DIET PLAN FOR LOSING WEIGHT –  https://maryzkitchen.com/diet-plan-losing-weight/
12. VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
13. VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI
14. VARIETIES OF DOSA RECIPES – https://maryzkitchen.com/?s=dosa
15. VARIETIES OF SAMBAR RECIPES – https://maryzkitchen.com/?s=sambar
16. VARIETIES OF APPE RECIPES – https://maryzkitchen.com/?s=appe
17. VARIETIES OF IDIYAPPAM RECIPES – https://maryzkitchen.com/?s=idiyappam
18. VARIETIES OF APPAM RECIPES – https://maryzkitchen.com/?s=appam
19. VARIETIES OF SALADS – https://maryzkitchen.com/?s=Salad
20. VARIETIES OF SOUPS – https://maryzkitchen.com/?s=Soup

LIKE OUR FACEBOOK  PAGE   – https://www.facebook.com/virtual.treat.for.foodies