Chikoo Ice Cream

• bey0ndM@gz!ne
• November 6, 2021
• Food-Recipe
• 0 Comments

Manilkara zapota, commonly known as chikoo/sapota is an extremely sweet bi-annual fruit abundantly available in regions such as India, Pakistan, Thailand, Malaysia, Cambodia, Indonesia, Vietnam, Bangladesh, and Mexico. It usually grows in mid-winter and late spring months.

It is not only a great guilt-free way to satisfy one’s sweet cravings but also a good source of dietary fibre and has antioxidant, antiviral and  antibacterial properties.

Usually the fruit can be enjoyed as is after peeling away the skin and deseeding. Some other great ways to enjoy it is in a milk-shake or ice cream. I am sharing a recipe for the latter here:

Ingredients:

1. Chikoo fruit, deseeded and chopped coarsely – 2.5 cups + 2 tbsp extra, chopped a tad finer
2. Heavy Whipping Cream- 1.5 cups
3. Condensed Milk- 2 cups
4. Mint leaves-1 tsp finely chopped
5. Raw pistachios- 2 tbsp finely chopped
6. Sweetener of choice if needed

Method:

1. Chill a deep bowl and whisk attachments in the refrigerator for an hour
2. Meanwhile, pulse 2.5 cups chikoo along with mint leaves in a high speed blender till smooth
3. Once the bowl and whisk attachments are cold enough, add 1.5 cups of cold heavy whipping cream to the bowl and whisk till soft peaks form
4. Gently fold in 2 cups of condensed milk and chikoo-mint mixture into the above whipped cream bowl
5. Taste for sweetness and if needed add a sweetener (honey or maple syrup go great with these flavours).
6. Transfer to an air-tight container and freeze for 2 hours, then bring out and blend the mixture in a high speed blender
7. Mix in the remaining 2 tbsp chopped chikoo pieces
8. Transfer to popsicle moulds or paper cups, top it with chopped pistachios and freeze for a minimum of 12 hours
9. Unmould and enjoy!

Top Tip: Paper Cups are the easiest to un-mould from as they can be easily torn away with damaging the shape of popsicles. Un-moulding is tricky for dairy based popsicles especially in high humidity hence using paper cups is recommended

– By Asmita Bharadwaj