Custard Chikki Ice Cream

Name: Custard Chikki Ice Cream
Cuisine: Indian
Ingredients: 1 liter milk; 0.25 cup sugar; 1 tbsp custard powder; 4 tbsp milk; 0.25 cup sugar; 1 cube butter; ground roasted peanuts; 1 cup fresh cream; a bit vanilla essence

Serves 1

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Custard Chikki Ice Cream

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Serves 1

Directions

1Boil 1 liter of milk, reducing it to half (about 30% reduction).
2Add 1/4 cup of sugar to the reduced milk.
3Mix 1 tablespoon of custard powder with 4 tablespoons of milk until smooth.
4Add the custard mixture to the boiling milk while continuously stirring to prevent lumps.
5Cook until it comes to a boil, then let it cool completely.
6In a separate pan, caramelize 1/4 cup of sugar on low flame.
7Add one cube of butter to the caramel and mix well.
8Add coarsely ground roasted peanuts to the caramel mixture and mix well.
9Transfer the peanut chikki mixture to a plate and let it cool completely, then break it into small pieces.
10Once the milk mixture is cool, add 1 cup of fresh cream and a bit of vanilla essence.
11Add the caramel peanut chikki pieces to the milk mixture and mix thoroughly.
12Pour the mixture into a bowl and freeze for 2-3 hours until slightly set.
13Take out the partially frozen mixture and mix it well to evenly distribute the chikki pieces.
14Sprinkle some more chikki on top.
15Cover and freeze overnight.

Ingredients

1 liter milk
0.25 cup sugar
1 tbsp custard powder
4 tbsp milk
0.25 cup sugar
1 cube butter
ground roasted peanuts
1 cup fresh cream
a bit vanilla essence

Equipment

panbowlfreezerplate

Tips

Reduce milk to half its original quantity by boiling.
Mix custard powder with milk before adding to prevent lumps.
Let the custard cool completely.
Crush roasted peanuts coarsely for the chikki.
Mix the ice cream after 2-3 hours in the freezer for better chikki distribution.
Freeze overnight for best results.

Custard Chikki Ice Cream

Serves 1

instagram.com

Custard Chikki Ice Cream

instagram.com

Serves 1

Directions

1Boil 1 liter of milk, reducing it to half (about 30% reduction).
2Add 1/4 cup of sugar to the reduced milk.
3Mix 1 tablespoon of custard powder with 4 tablespoons of milk until smooth.
4Add the custard mixture to the boiling milk while continuously stirring to prevent lumps.
5Cook until it comes to a boil, then let it cool completely.
6In a separate pan, caramelize 1/4 cup of sugar on low flame.
7Add one cube of butter to the caramel and mix well.
8Add coarsely ground roasted peanuts to the caramel mixture and mix well.
9Transfer the peanut chikki mixture to a plate and let it cool completely, then break it into small pieces.
10Once the milk mixture is cool, add 1 cup of fresh cream and a bit of vanilla essence.
11Add the caramel peanut chikki pieces to the milk mixture and mix thoroughly.
12Pour the mixture into a bowl and freeze for 2-3 hours until slightly set.
13Take out the partially frozen mixture and mix it well to evenly distribute the chikki pieces.
14Sprinkle some more chikki on top.
15Cover and freeze overnight.

Ingredients

1 liter milk
0.25 cup sugar
1 tbsp custard powder
4 tbsp milk
0.25 cup sugar
1 cube butter
ground roasted peanuts
1 cup fresh cream
a bit vanilla essence

Equipment

panbowlfreezerplate

Tips

Reduce milk to half its original quantity by boiling.
Mix custard powder with milk before adding to prevent lumps.
Let the custard cool completely.
Crush roasted peanuts coarsely for the chikki.
Mix the ice cream after 2-3 hours in the freezer for better chikki distribution.
Freeze overnight for best results.