Chikoo Ice Cream with Cinnamon Rose Mintchip is made from a highly popular Asian and Mexican fruit. “Chikoo” is also a pet name for young kids, in many Gujarati households, including mine! The fruit is also known as sapodilla or zapota or sapota. A berry like fruit with dark black almond shaped seeds. Its skin is rough brown and the ripened flesh has a nice brown color. It is known for its sweetness and malty flavor, and this has been a favorite fruit of mine. The chance of getting to eat fresh chikoo that is nicely ripened is very slim in US. Even if I get some fresh chikoos, they do not ripen well. So in the twenty-five years that we left India, eating this favorite fruit has been a rare opportunity. Frozen chikoo slices have a sourness and so does the pulp of chikoo, with its dose of preservatives.
Casual wandering around a newly opened a grocery store , I spotted a Chikoo Pulp can, and was immediately excited to use that. If nothing else, I can have the popular chikoo milkshakes which have a flavor of the malted milkshakes, the older cousins of the current milkshakes. I always liked the grainy texture in this fruit which only recently I realized gave it a malted taste.
Now came the part of trying this in an ice cream. Naturals brand in Mumbai and many other local ice cream shops across Gujarat have this chikoo ice cream readily available, but they also have a dense taste of chikoo in it. I have primarily used only fresh fruits in my ice cream so this was a bit of challenge for me as to how reduce the taste of preservative in the ice cream? Not afraid to experiment, I let my creativity guide me. I decided to throw in some cinnamon to bring some fragrant sweetness, added rose essence for hiding the sourness on account of preservatives, and gave it the quintessential topping of chocolate mint chips to give it a texture and appeal similar to the popular ice creams! Not knowing how the combination is going to turn, I eagerly waited for the ice cream maker to churn and for the clock to turn full twenty four hours, for me to dig in a bite of my very own concoction!
I liked the pale pink color ice cream in which the brown mint chips were sticking out their sunny heads! The rose essence also aligned well with pink color of the ice cream. The freshness and cooling feeling of rose fragrance went well with the cinnamon sweetness . As you eat the ice cream, the first flavor that hits you is the rose essence, then you are introduced to the cinnamon flavor and finally you are left with the hint of the chikoo flavor. And if this is not exciting enough add, some toasted coconut chips were great as extra toppings!. You will probably say, this was worth my time and effort for being able to relish so many different flavors in a scoop of my favorite colored ice cream!
Chikoo Ice Cream with Cinnamon Rose Mintchip became a topic of conversation in a couple of different groups of parties, with this flavor being more popular amongst the westerners, as it was definitely a fruit that they were not aware of, but still appreciated the flavor and texture!
Chikoo Cinnamon Rose MintChip Ice Cream
Chikoo ice cream from Chikoo pulp
Ensure that the ice cream container is well frozen for 24-48 hours before using it. Mix in all the ingredients and churn the ice cream for 25 minutes, till it all forms a lump.
Transfer the mixed ice cream base to a freezer container and let it set for at least 24 hours.
Serve in a cone or a cup and top it with few roasted coconut flakes or any other favorite topping of your choice.
Keep the whole milk and heavy cream well chilled before using it, which will give it a great consistency while churning it.
Taste for sweetness halfway through churning to make any necessary modifications.
Let your instincts guide you in modifying this flavor as it truly as no original flavor !
A totally exotic creation with a hint of boldness that people with a penchant for trying new flavors will certainly like it! For folks in India and Asian countries this will be flavor close to home, with its use of cinnamon, rose and chikoo. And for those who do not like chikoo that much, will not be too disappointed with so many other flavors to satisfy their taste buds. Give it a shot and you might just discover something interesting in this Chikoo Cinnamon Rose MintChip Ice Cream!!
An ice cream with Guava flavor? This was the question on my mind as I was presented this highly unique and refreshing flavor in Mumbai on my recent visit to India. Today I salute the spirit of Mumbai by posting this recipe of Guava Ice Cream made famous in Mumbai, by Apsara Ice Creams. Apsara is a chain that has been in existence for the past 50 years or more, and surprisingly I never encountered it during my younger days. Its first location was in Walkeshwar and it is believed that all the ice creams at Apsara are made in hand ice cream machine and hence has a rich texture and flavor. I am not too sure of this fact, but if it is true, it is truly worthy of respect for ensuring that the quality has not been compromised,
Mumbai is a town which really comes together in the face of disaster and shows what a humane spirit it has. Right from 1993 blasts to various calamities, it is the spirit of Mumbai that is indescribable, but one has to live there for a few months, to fall in love with the madness and chaos along with its gutsy, warm community.
Back to the Guava Ice cream, I had the privilege of having this on none other than the 75th birthday of my mother who is a BIG ice cream fan. The reason why this ice cream holds a special place in my heart, is because of its topping of red chili powder and salt. That combination, gives you the feeling of earring raw guavas topped with salt and red chili powder! Kind of like the Mexican chocolates which has cayenne peppers in it! That is true creativity at heart and a big salute to Apsara for retaining this flavor with its true taste.
When you eat this ice cream, you get the kick from not only the guava itself, but also from the spicy flavor on the top mixed with the sweetness of the cream and sugar. The challenge to a great flavor is having the guava ripened to the correct level. My initial try had been made with somewhat raw guavas that were more greener, and hence the taste did not compare with the one at Apsara. On later modifying it to more yellowish guava, I was able to recreate the taste to the one I had in Mumbai. Matching this to Apsara flavor brought big smiles on my daughter’s face!
A Guava ice cream treat for my readers,who have really been engaging with the blog and coming back to it, even when there were no new posts for some time. Hope you enjoy this Guava Ice cream, as much as I fell in love with its sweetness and spicy tinge! My apologies to the readers for being quiet for almost three months, as got busy with high school graduation, summer break and college preparations, but now I look forward to sharing many interesting recipes with you all. Bon Appetit!
Guava Ice Cream
Eggless Guava Ice Cream
Chill the ice cream making container for at least 24 hours before making the ice cream.
Skin the Guavas, and de seed them. Chop them into small pieces.
Mix the sugar with chopped Guava and blend it into pulp.
Set the ice cream container into ice cream maker, and start the ice cream maker. Once it starts, pour the whole milk, essence, heavy cream, a pinch of salt, balance sugar and guava pulp. Let it mix for about 25-30 minutes, till it binds into a lump.
Remove the soft ice cream into a freezer container and let it set for about 10 hours minimum before serving.
Prepare the topping by mixing salt and red chili powder thoroughly, till no white salt crystals are visible.
Sprinkle this topping before serving and enjoy the multi flavored sweet and spicy Guava Ice Cream,
Ensure that the container is pre chilled for a long period of time, otherwise the ice cream will not bind well.Also ensure that the Guavas are ripe enough.
You can even try this with Pink Guavas, which apparently is a famous Italian Ice cream, where they also use some spicy toppings on it!
Re creating this flavor was possibly only as I relied on my tastebuds, memory and instinct! And the beauty of making ice cream is that even if you mess it up, you can adjust the quantities of sugar, essence, fruit pulp by thawing the original, mixing the added ingredients and re setting it in the freezer. It does not required to be churned again!
Second time lucky in getting the right flavor and right blend of spices to recreate the famous Guava Ice cream of Apsara at home! Partially it also depends on the freshness and in season guavas. I am grateful to the Indian Grocery stores for carrying this tropical fruit that reminds me of my days in India. Next season I will definitely try the pink guava ice cream! One has to taste this just once and I guarantee, the chances are very high, you will fall in love with this unique flavor of ice cream!
Pineapple Kulfi is the recipe for this week, in sync with a mug my daughter got as an appreciation for the work she accomplished for a conference, which was engraved as ” if you were to be a fruit, you would be a fine-apple” and I cannot agree more! Pineapple is a tropical fruit that I have always liked, wether it be juice, or just slices, or as pineapple cheese sandwich or my favorite flavor of fresh pineapple cake! So trying this flavor in kulfi would not be very surprising at all in my kitchen.:)
The effort was to have as much of pineapple displayed as possible, but could succeed only if when cutting the kulfi into pieces while serving. I tried to use the cupcake moulds besides the normal kulfi moulds, in order to display the pineapple rings more prominently, as part of the reason I like pineapple, is because of the thick circular slices. If pineapple is not a flavor you like, try the earlier recipe of Strawberry Kulfi Ice Cream.
Just remember to have a bucket of patience, as once you have that, making kulfi is a no brainer, specially when you cook in a non-stick pan. Watch a couple of TV shows while the milk evaporates to the right consistency and then just mix some fresh pieces and chill for 15 hours or so pineapple kulfi is ready!
Today being Ugadi and Gudi Padwa, a sweet recipe was the ideal way to celebrate and wish everyone a Happy New Year to all! The temperatures are getting warmer soon, and a nice chunk of fresh pineapple in the kulfi would be akin to sunny, sweet and juicy aspect of the traditional delicious kulfi. Hope all have a sunny, sweet and fruitful 2074 by Indian Calendar system!
Grease well a deep non stick pan with ghee at the base as well as on the sides thoroughly.
Add the milk and sugar and stir on a medium flame till the sugar dissolves completely.
Reduce the flame to low medium and let the milk boil.
Once the milk boils , reduce it to low flame and let it simmer. till about 1/2 the original quality is left.
Chop four pineapple slices into a small pieces and add to the milk to boil. Add also al 1/3 of the pineapple juice to the boiling milk also.
Simmer the milk till the quantity reaches about a third of the original quantity.
Remove from flame, add three more slices of pineapple chopped into small pieces.
Warm a tbsp of milk and dissolve saffron into the kulfi mix. Add essence and cardamom and mix thoroughly.
Allow the pineapple kulfi mix to cool completely for about an hour and a half.
Fill the ice cream or popsicle moulds. adding half ring of remaining pineapple and chill for 12 hours minimum.
Alternatively, use muffin or cupcake baking tray, fill the moulds with the Pineapple Kulfi mix and layer ring pieces of pineapple on the top and freeze for 12 hours.
Before serving, run the moulds under warm water and release the pineapple kulfi from the mould .
Cut it into pieces if serving in a bowl, that way, its easy to eat as well as it displays the fresh pineapple in it.
Using Whole mIlk and preferably organic milk , will give a rich taste and texture to the homemade Pineapple Kulfi.
Use a over boil preventing plate, will help the milk in simmering without one having to watch over it continuously, as also using a non stick pan is a must for an easy kulfi making process.
If the milk has evaporated to the right consistency level, then the texture of the Pineapple Kulfi will be just right! The whole process of making kulfi is a test of patience and if one is patient, the rewards is definitely worth it! The texture of the pineapple kulfi was just right along with its sweetness and I specially liked the slightly tangy taste to the mix from the pineapple juice as well as dissolved pineapple. The fresh pineapple added last, retains its crunchiness and juiciness, which adds an extra depth to the traditional kulfi. I quite like this combination as it is something new and fun in the kulfi flavor so Pineapple Kulfi was definitely sunny and sweet for me!
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