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.
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