Baby Food Recipes: Fresh Chikoo Ice Cream

Fresh Chikoo Ice Cream
The PaleoHack Cookbook

So let's have to start and make sure You will need …

  • 200-250 gm fresh ripe chikoo.

  • 250 gm fresh cream

  • 6 tbsp powdered sugar

  • 1 tsp gelatin

  • ½ tsp vanilla essence

  • 2 tbsp raisins, preferably black raisins.

How to make Fresh Chikoo Ice Cream

  1. Peer the chikoo and chop. Grind to a puree. Transfer to a bowl.

  2. 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.

  3. Add gelatin to chikoo puree and mix well.

  4. Whip cream with powdered sugar till thick.

  5. Add chikoo puree to whipped cream. Mix well. Add essence and raisins. Mix and check sugar.

  6. 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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The PaleoHack Cookbook

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