CHICKOO ICE CREAM /
SAPOTA ICE CREAM
INGREDIENTS
½ no
|
|
Chickoo / sapota ripe soft
|
4 nos
|
METHOD
1. Set your refrigerator to the coldest 1
hour prior to making.
2.
Peel
the chickoo and remove the seeds.
3.
Put
2 in a blender and puree them.
4.
Finely
chop up the other two chickoos.
5.
Pour
the puree into the ice cream base and blend it all well till incorporated.
6.
Pour
into a container with a tight fitting lid.
7.
Sprinkle
the remaining chopped chickoo on top.
8.
Cover
with a plastic sheet and then with a lid.
9. Chill for 6 – 7 hours till set.
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