In a bowl, combine 2 cups of plain ice cream with blended mixture.
In a blender, process soaked figs with milk, almond until well ground. Cook until soft and allow to soak after turning off heat. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.įor Badam anjir (Almond-fig) flavour: Heat half and half in a saucepan and stir in figs. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.įor mint choco chip flavour: In a bowl, combine 2 cups of plain ice cream with chocolate chips, mint and green colouring. In a bowl, combine 2 cups of plain ice cream with milk mixture and ground cardamom. Cook for 1 1/2 to 2minutes, transfer to a separate bowl and allow to cool.
Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.įor Kaju draksh (Cashew raisin) flavour: Heat half and half in a saucepan and stir in cashews and raisins.
#CHIKOO ICE CREAM RECIPES SKIN#
Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.įor aam (Mango) flavour: In a bowl, combine 2 cups of plain ice cream with chopped mango, mango puree and mix well. 1 and 1/2 cups sapota / chikku skin peeled, deseeded and cubed 1 cup milk boiled and cooled 1 tsp coco powder 3 tbsp sugar Instructions Peel the skin, remove the seeds and cube chikoo. In a bowl, combine 2 cups of plain ice cream with pistachios, saffron milk and mix well. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.įor Kesar Pista (Saffron-pista) flavour: Combine kesar with hot milk and allow to cool completely. Ingredients 1 cup heavy cream (cold) 3/4 cup condensed milk (around 1/2 of 14 oz can) 1 1/2 tablespoons milk powder 12 oz frozen chikoo slices (around 2. Transfer to a container, cover with a lid and pop into freezer for 4-6 hours.įor chikoo (Sapota) flavour: In a bowl, combine 2 cups of plain ice cream with chopped chikoo, chikoo puree, ground cardamom and mix well. Pop into freezer and freeze until flavours are ready.įor pan flavour: In a bowl, combine 2 cups of plain ice cream with chopped pan, rose syrup and mix well. In a frozen container, whip cream until stiffness peaks.
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