Ingredients: Milk: 800ml| Chikoo-fully ripened: 300 gm| Corn starch: 1 tbsp| Sugar: 80 gm| Full cream: 200 ml| Condensed milk: 2 tbsp.
Method: Wash Chikoo, peel and then mash well; keep aside. Combine corn starch in 100 ml milk,
mix well and keep aside. Heat remaining milk and simmer until reduced to a thick consistency. Add sugar, mix well and chill. Beat until fluffy. Mix in dissolved corn starch, agar-agar and chikoo mash. Stir in cream and condensed milk. Put it in a blender to mix well. Transfer into a closed ice cream mould and place in a freezer for 3-4 hours or until half frozen. Remove from freezer and mix once. Place again in closed container for about 5-7 hours or until set. Serve with preferably chocolate or caramel sauce.
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