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Chikoo ice cream
Sapodilla ice cream
ચીકુ આઈસ્ક્રીમ: ripe sapodilla blended with milk and folded into whipped cream, brown-sugar sweet and malty (plus 8 hours freezing)
The coast from Dahanu and Gholvad in Maharashtra up to Navsari and Valsad in South Gujarat is chikoo country, and when the orchards are heavy in winter, every home freezes a tub of this. Ripe chikoo tastes of brown sugar, malt and pear, so the ice cream needs barely any sugar and comes out a soft caramel colour, a little grainy from the fruit in a pleasing way. It's a family dessert after Sunday lunch and a favourite at Uttarayan terrace parties. The common mistake is using chikoos that are not fully soft; underripe fruit is astringent and makes the mouth feel furry. Press each one: it should give like a ripe peach. Chef's tip: blend the chikoo with the milk only just before folding; the pulp browns and turns flat if it sits around.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the ice cream
- 6 very ripe chikoos (sapodilla)about 400 g
- ¾ cup cold full-fat milk
- 2 ⅛ oz sugar
- 1 cup double cream or heavy creamchilled
To serve
- 1 ripe chikoo (optional)diced
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Method
0/6 doneStep 1: Peel 6 very ripe chikoos (sapodilla), halve them and remove the black seeds and the white core around them. You should have about 300 g flesh.
8 minStep 2: Whip 1 cup double cream or heavy cream in a large chilled bowl to soft peaks.
4 minStep 3: Blend the chikoo flesh with ¾ cup cold full-fat milk and 2 ⅛ oz sugar until smooth.
2 minStep 4: Fold the chikoo mixture into the cream until no streaks remain.
2 minStep 5: Churn in an ice-cream machine, or freeze in a shallow lidded tub, stirring with a fork every 45 minutes three times.
4 minStep 6: Freeze for at least 8 hours in total. Soften for 5 minutes, scoop and top with 1 ripe chikoo.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 2 g
- Carbs
- 25 g
- Fat
- 12 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chikoo ice cream take?
- About 20 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cold full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sugar?
- Caster sugar, same amount.
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