Name: Khoya Coconut Icecream... recipe by Zeenath Fathima at BetterButter
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 6
Ingredients: Full Fat Milk 1 1/2 Litres; Khoya or Mawa 1 cup; Dry Coconut powder 1 cup; sugar 1 cup; Fresh cream 1 cup; Vanilla essence 1 tsp; cornflour 1 tbsp; Cardamom powder 1/2 tsp; Pistachios for topping 1/4th cup

ABOUT Khoya Coconut Icecream... RECIPE

A yummy homemade icecream with khoya and coconut-The awesome combo. It tastes so very delicious with the addition of so many creamy ingredients. Treat your families and friends to this super yummy icecream on special occasions and get togethers at home sweet home. The creamiest icecream and that too homemade. What more could one ask for? Happy Freezing !!!!!!!!!!

Ingredients Serving: 6

Full Fat Milk 1 1/2 Litres
Khoya or Mawa 1 cup
Dry Coconut powder 1 cup
sugar 1 cup
Fresh cream 1 cup
Vanilla essence 1 tsp
cornflour 1 tbsp
Cardamom powder 1/2 tsp
Pistachios for topping 1/4th cup

Instructions

Bring milk to a rolling boil on a high heat.
Dissolve cornflour in a tablespoon of boiled milk.
Lower the heat, stir in cornflour and simmer for 20-25 minutes.
Keep stirring occasionally to ensure that it does not burn at the bottom.
After 25 minutes of simmering, add crumbled khoya or mawa.
Add cardamom powder and stir well.
Let it come down to room temperature.
Now stir in vanilla and keep tightly packed in an airtight box or an ice cream container in the freezer.
After 2 hours of freezing, remove it in a wide bowl.
Add fresh cream and dry coconut powder.
Beat using an egg beater until soft and fluffy.
See to it that it does not liquefy.
Freeze again well covered either with an aluminium foil or cling wrap.
Repeat the process of beating again after 2 hours of freezing.
Do this for three to four times.
Finally freeze until done for about 6 to 8 hours or overnight for best results.
Top up with some toasted pistachios for the crunch.
You can use any of your favourite nuts like almonds or walnuts or even hazelnuts.

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