Coconut Khoya Ice-Cream

Recipe by
Total Time:
4 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Dessert Recipes. You may also want to try Blackberry Chocolate Cake , Kesar Bhaat, Vanilla Pannacotta, Festive Makhane Ki Kheer

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Ingredients

  • One and a half liter whole milk
  • 50 gm - soft khova
  • 1 cup - fresh cream
  • 1 cup - dry coconut powder
  • 1 cup - sugar
  • 1/2 tsp - vanilla essence
  • 1 tbsp - corn flour dissolved in 2 tbsp - cold milk
  • 1/2 tsp - cardamom powder
  • 10 to 12 strands saffron

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.

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