Tuesday, 5 April 2016

CHICKOO ICECREAM / SAPOTA ICECREAM




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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