Fresh Chikoo Ice Cream
You will need ..
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200-250 gm fresh ripe chikoo.
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250 gm fresh cream
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6 tbsp powdered sugar
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1 tsp gelatin
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½ tsp vanilla essence
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2 tbsp raisins, preferably black raisins.
How to make Stuffed Paratha
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Peer the chikoo and chop. Grind to a puree. Transfer to a bowl.
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Soak gelatin in 1 tbsp water in a very small pan for 5 minutes. Stir on very low heat for a few seconds till it dissolves.
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Add gelatin to chikoo puree and mix well.
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Whip cream with powdered sugar till thick.
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Add chikoo puree to whipped cream. Mix well. Add essence and raisins. Mix and check sugar.
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Transfer to an ice cream box. Cover with a plastic sheet (cling wrap) and then with the lid. Freeze overnight or till firm.
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