Instant ice cream for hot summer season
Instructions
- Peel and cut the chikoo into pieces and remove the seeds.
- Put the frozen chikoo into a food processor along with the sugar.
- Start the processor. After the chikoo is well blended, slowly pour in the egg whites.
- After a while, you should see the mixture starting to turn paler at the bottom.
- Now add ½ cup cream and blend again for a minute.
- Enter Step
- Enter Step
- Once the mixture looks smooth and creamy, turn off the food processor and pour the mixture into an ice-cream tin.
- Cover the tin with cling film or a plastic sheet and place the lid on.
- Place in the freezer for 2 - 3 hours to set.
- Serve with pieces of chikoo.
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