Chiku Ice Cream Recipe

• Chikus (sapota) 300 gm (4 big)
• Full cream milk 1 kg (5 cups)
• cornflour 1 tbsp
• Fresh cream - chilled 300 gms (1 1/2 cups)
• Powdered sugar 4 tbsp
• Gelatine 1 tsp
• Water 1/4 cup
• Sugar 3/4 cup
• Vanilla essence 2 tsp

• Keep 1/4 cup milk aside. Boil rest of the milk. Keep for 25 minutes on medium fire, after the first boil. Remove from fire
• Dissolve cornflour in 1/4 cup milk
• Add cornflour paste into the boiled milk. Add sugar
• Cook for 4-5 minutes on high flame, stirring continuously, till it coats the spoon and becomes a very thin custard
• Soak gelatine in water for 1 minute. Heat on low flame to dissolve it
• Mix gelatine solution to the custard, stirring continuously
• Freeze for 3-4 hours, turning the fridge to its coldest
• Peel chikus & mash them roughly with a fork to a rough puree
• When the custard is frozen after 3-4 hours, proceed further
• Beat chilled cream with powdered sugar till light & fluffy. Keep in the fridge
• Cut the frozen custard into small cubes and beat till light and fluffy
• Mix the custard, cream, chiku puree & vanilla essence
• Freeze till ready