Chikkoo & Pecan/Walnut Frozen Yoghurt

I had made this yoghurt about 2 weeks before; was hesitating to post this in this winter; when most of ma fellow bloggers are struggling against big freeze in Europe. Here, in this part of Middle East, we are enjoying winter too ;but at 21C. Today, it rained for the first time here.

This recipe as the name suggests is made of chikko(Sapodilla),pecan/walnut and hung yoghurt. - a bit soury yet absolutely delicious. Chikoo adds its own charm to this yogurt based ice cream. The original recipe used walnuts whereas i prefer pecan than walnuts..

Ingredients:

Hung Yogurt  1 cup

Chikoo  6 medium

Powdered sugar  1/4 cup

Honey 3 tbsp

Condensed Milk 1/2 cup

Method:

Peel and pit the chikus.  Put them in a processor/mixer and crush.  Add hung yogurt*, powdered sugar and mix.  Add honey and process again.  Add condensed milk and mix.  Finally add crushed walnuts and mix Transfer the mixture into an ice-cream tin and level the top. Place the tin in the deep freezer to set. Make scoops of it and serve when firmly set. If you don't have an ice-cream tin, you can transfer it into an air-tight container; but you will have to keep it in room temperature for a minimum of 5 minutes before scooping. But still ice-cream tin is better option. *Hung Yogurt can be prepared easily at home. Put yogurt in a muslin cloth & hang to drain for a few hours. If you can't find a place to hang, you can place it on a strainer kept on a deep bottomed vessel.