So I brought my two little chikoo fruits home and waited for them to grow nice and soft, and I schemed to make ice cream with them, because it seemed like a nice way to let the flavor shine through against a simple yet tasty and creamy canvas. I cut into the first chikoo fruit. Very pretty, soft amber flesh. Crazy looking spiky shiny black beetly seeds. First taste – swoon! They’re delicious! I cut it into a bowl. I cut into the second fruit. A little firmer and paler. Took one very small bight. Tasted fine, but seconds later, my entire mouth was dry as can be. Turns out when they’re not ripe, they’re astringent. D’oh! So I had one little chikoo fruit to flavor the near-quart of custard and cream I had incautiously concocted. I tried to think of other things I could add. I let it sit in the fridge. I fussed and stressed.
And then David wisely said that if the whole idea of the ice cream was to showcase the chikoo fruit, obviously, what was needed was more chikoo fruit. We had the nicest impromptu afternoon adventure! We stopped to look for ebony wood. We went to an antique store. We went to Patel’s Cash and Carry, and I bought even more inexplicable produce! I bought frozen chikoo fruit. I bought a can of chikoo fruit, and I bought 4 very very ripe actual chikoo fruits. We can’t afford to go out to lunch at the moment, but we bought two fresh fat 79 cent samosas, which tasted as nearly perfect as you can imagine.
So I added the pulp of 4 more chikoos to my chikoo ice cream. (Minus the pieces that Malcolm, now a fan of the chikoo, snuck from the bowl). It turned out very very delicous! It did taste malty and caramel-y, with a lovely sweetness and a pleasing texture. And I still have frozen and canned chikoo fruits to fuel my future scheming!
This song Deewangi Deewangi was playing in the store when we selected our chikoo fruits. Yesterday my sons made a fort/pirate ship out of blankets on the couch. When I played this song, they both stood up at the helm of their ship, and did an instantly perfectly choreographed dance. Joy!
5 very very soft chikoo fruits. They should be easy to dent with a finger. Taste a tiny piece first. Peel them, cut out the center and be sure to remove the spiky seeds. Purée the fruit.
2 egg yolks and one whole egg
1/2 cup milk
1 t vanilla
1/2 cup sugar
1 t corn starch
1 cup heavy cream
Warm the milk and vanilla in a small saucepan, almost to a boil. Meanwhile, in a small bowl, combine the sugar, eggs and cornstarch. Pour the hot milk into the eggs, whisking the whole time. Return the mixture to the pan, and cook on very low heat (or over boiling water) for about ten minutes, whisking the whole time. You want it to thicken , so that it coats the pan or your spoon. Don’t let it curdle! Pour into a cool bowl, and put in the fridge to cool a little.
Whip the cream. Stir the chikoo purée into the custard, and then fold in the whipped cream.
Freeze however you usually freeze ice cream!