Chikki Ice Cream


Chikki Ice Cream 🍦 - a great way to use leftover chikki! 
For The Ice-cream
2 1/2 cups milk
1 tsp warm milk
5 tbsp sugar
1 tbsp cornflour
1/4 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
3/4 cup fresh cream 
For The Chikki
1/2 cup sugar
1/4 cup chopped pistachios
1/4 cup chopped almonds (badam)
oil to grease


Method


For the ice-cream


Combine the saffron and warm milk in a small bowl, mix well milk and keep aside.


Combine the cornflour and ½ cup of milk in a bowl and mix well. Keep aside.


Boil the remaining 2 cups of milk and sugar in a deep non-stick pan.


Add the cornflour-milk mixture, mix well and cook on a medium flame for 15 minutes, while stirring continuously.


Add the cardamom powder and saffron-milk mixture and mix well.


Cool completely. Once cooled, add the fresh cream and mix well.


Pour the mixture into a shallow aluminium container. 

 Cover with an aluminium foil and freeze for 6 hours or till semi-set. 


For the chikki


Heat the sugar in a broad non-stick pan and cook on a medium flame for 5 to7 minutes or till the sugar melts, while stirring continuously.


Remove from the flame, add the almonds and pistachios and mix well.


Spread the mixture on a greased flat surface and allow it to cool and harden.


Scrape it out using a palate knife and coarsely powder it using a mortar-pestle (khalbatta). Keep aside. 


How to proceed


Divide the chikki into 2 equal portions and keep aside.


Remove the semi-set ice-cream from the freezer and transfer it in a mixer and blend along with 1 portion of the chikki and blend till smooth.


Add the remaining 1 portion of the chikki and mix well.


Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
Scoop and serve. 

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