Ata r/ Sitaphal Icecream
It is getting hotter and hotter here and I realized that this summer I have not prepared any ice cream at home. Therefore when I visited the farmer’s market here, hoping to buy some good mangoes to prepare mango ice cream, I was ecstatic to see ata/sitaphal in the market. The sitaphal took me down the memory lane to my days of Pune where one of my favorite desserts were sitaphal rabdi and sitaphal icecream.
Hence, I tried to recreate the sitaphal ice cream that we used to enjoy there. This preparation is very easy, egg less and also does not need an ice cream machine. Prepare this ice cream at home and enjoy with your loved ones.
Ata r/Sitaphal Icecream
- 1½ cup of sitaphal/ata pulp (about 5-6 sitaphal)
- 1 cup of whipping cream
- 1 cup of cold milk
- ¾ cup of condensed milk
- ½ cup powdered sugar
- In a strainer, take the pulp of the ata/ sitaphal. The ata pulp also has seeds in them. With a small whisk, whisk the pulp in the strainer. This will ensure that the pulp does not have either it's fibre or its seeds.
- In a bowl, take the whipping cream. Place the bowl on ice and whip up the cream to form stiff peaks with a hand held beater.
- To the cream, add cold milk, condensed milk and powdered sugar. Mix all the ingredients carefully not to deflate the whipped cream. The cream being lighter will float on the top while the condensed milk will settle at the bottom. You need to mix them carefully and evenly.
- To this add the ata/sitaphal pulp and give it a hearty mix. Cover the ice cream and leave it in the freezer for about 2-3 hours.
- After 2-3 hours, take the ice-cream out of the freezer and mix again thoroughly. The ata pulp being heavier tend to settle at the bottom.
- Store it in refrigerator for 6 hours till ready to serve.
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