Chiku Ice cream

Ingredients :

• Chikus [ sapota ] - 300gm [ 4 big ]
• Full cream milk - 5 cups
• Conflour - 1 table spoon
• Fresh cream - 1 1 / 2 cups [ chilled ]
• Powdered sugar - 4 to 5 table spoon
• Gelatine - 1 tsp
• Water - 1 / 4 cup
• Sugar - 3 / 4 cup
• Vanilla essence - 2 tsp

Method :

Keep 1 / 2 cup milk aside. Boil rest of the milk in medium flame for 30 minutes. Then remove from the fire. Dissolve cornflour in 1 / 2 cup of milk. Then add cornflour paste into the boiled milk, add sugar. Cook for 5 minutes on high flame, stirring continuously, till it coats  the spoon and becomes a very thin custard. Meantime soak gelatine in water for a minute. Heat on low flame to dissolve it.Then mix gelatine solution to the custard, stirring continuously. Then freeze it for 4 to 5 hours, turning the fridge to its coldest. Meantime peel chikus and mash them roughly with a fork to a rough puree. When the custard is frozen after 5 hours, proceed further. Beat chilled cream with powdered sugar till light and fluffy. Keep in the fridge. Cut the frozen custard into small cubes and beat till light and fluffy. Mix the custard, cream and chiku puree and vanilla essence and blend in blender or mixer for 5 minutes. Freeze it till it gets ready.