Chiki Ice Cream Recipe

Chiki Ice Cream is very easy to make at home. Almond and pistachios praline flavour this ice-cream.

Cooking Time and Serve Estimate for Chiki Ice Cream Recipe

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Serves 4.

Ingredients for making Chiki Ice Cream Recipe

For the ice-cream

1/2 litre full fat milk
1/2 cup sugar
2 tablespoons cornflour
1/4 teaspoon cardamom (elaichi) powder
a few saffron strands
3/4 cup cream

For the chikki

1/2 cup sugar
1/4 cup chopped pistachios
1/4 cup chopped almonds
oil to grease

For the ice-cream

1. In a small bowl, soak the saffron in a little warm milk and keep aside.

2. In a pan, combine the milk, sugar and cornflour and mix well so that no lumps remain.

3. Bring to a boil stirring continuously. Simmer over a slow flame till the mixture coats the back of a spoon.

4. Add the cardamom powder and saffron mixture and mix well.

5. Cool completely. Add the cream and mix well.

6. Transfer into a freezer proof dish and freeze for 6 to 8 hours till it is slushy.


For the chikki

1. Put the sugar in a pan and heat over a medium flame till it melts and caramelises to a light brown colour.

2. Remove from the flame, add the almonds and pistachios and mix well.

3. Pour onto a greased marble surface.

4. When it has cooled, break into small pieces and keep aside.

Method for preparing Chiki Ice Cream Recipe

1. Remove the semi-set ice-cream from the freezer and transfer it into a blender.

2. Add half the crushed chiki and blend till it is smooth and no crystals remain.

3. Transfer into the freezer proof dish, add in the remaining half of the chiki and mix well.

4. Freeze again till it sets completely.