Ingredients
Chikoo ½ kg
Milk 2 cup
Gelatin powder 2 tsp
Olpers Cream 1 packet
Condensed milk 1 tin
Almond 2 tbsp
Sugar ½ cup
Cooking Directions
Peel of chikoo and cut into small pieces.
Add sugar and gelatin powder and cook on low flame.
When chikoo are tender, leave it to cool.
Take this mixture in blender and add milk, cream, condensed milk, and blend well.
Freeze it for 2 hours.
In another pan fry almond and crush.
Spread the crushed almond on top of ice cream and serve.
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