Coconut Khoya Ice-Cream

Recipe by
Total Time:
4 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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How to Make Coconut Khoya Ice-Cream

  • Bring milk to a boil, simmer for 20 minutes, and stir occasionally.
  • Add sugar, corn flour mixture, stirring continuously.
  • Add crumbled khoya, stir.
  • Simmer till mixture is thick enough to coat back of spoon.
  • Add cardamom, saffron and mix well.
  • Remove from fire, cool to room temperature, stirring occasionally.
  • Set in ice cream tray, cover with plastic sheet.
  • When set, but not hard, remove in a large vessel.
  • Beat till soft and fluffy, but do not allow liquefying.
  • Use a wooden spoon or eggbeater.
  • Put back in freezer, to reset.
  • Remove repeat process of beating as before.
  • Add coconut powder, beaten cream, mix well and beat again.
  • Transfer to ice cream container, cover and set till firm. Serve scoops topped with a sprinkling of instant coffee powder.