Peel the chikoos, deseed and make blend the fruit to make a smooth pulp, keep aside.

Take a big steel vessel, add the cooking cream, milk powder, sugar & milk, using a whisk mix together to remove lumps if any formed by the milk powder.

Add the chikoo pulp and using a blender, whisk it for 1 minute untill all the ingredients are incorporated. Taste the chikoo milk if needed add more sugar.

Transfer the chikoo milk to an air tight container (I used the Tupperware Ice cream box), Let the ice cream set for 2 hrs, remove it again and churn it for 2-3 minutes, transfer it to the air tight box again.

This procedure is done to avoid crystallization of the ice cream. Refreeze the ice-cream for 12-15hrs. Remember the freezer should be at maximum temperature & the ice-cream is made in air tight box. Notes-

When you blend the ice-cream, it should be of the same consistence of that of a softy.

If the ice-cream is not similar to softy, please leave it in the freezer until it reaches the correct consistence.

If the ice-cream is too hard, leave it outside to melt for a while.