Pink Guava Icecream (Amrudh Icecream)

In a mixi jar, blend together milk, milk powder and sugar.

Now add the fresh cream and blend using the flash/blitz button of the mixi (no continous blending) for a min. Now pour this mixture in a lock n lock container and allow to hard set it for 5-6 hours.

Now peel the skin of the Gauva, cut it into half, remove the seed part with the knife and remaining flesh cut into small pieces. retain some pieces and purée rest and keep aside.

Remove the hard set base, break into peices and blend in a mixi with the pink Gauva purée and a drop of red food colour to impart a lovely pink colour to the Icecream. Once blended nicely, place it back in a lock n lock container and allow to half set (for 2-3 hours)

Remove the half set Icecream, make some spaces in between and keep adding the reserved pink Gauva peices randomly. Lock it back and now allow to set in freezer till hard. (Overnight setting will give best result)

mix the black salt and red chilly powder to form Amrudh masala.

Now finally the wait is over...scoop out the Icecream using a Icecream scooper in individual bowls and sprinkle little of Amrudh masala on top. Enjoy