1/2 cup peeled and chopped chickoo 
 2.5 cups (500 ml) milk, use whole milk/buffalo's milk
 4 tablespoons sugar 
 1 tablespoon corn flour 
 1/2 cup (100 gms) fresh cream 
 1/2 teaspoon butterscotch essence 
 1/2 cup crushed mixed nut chikki 

Dissolve the corn flour in ¼ cup of milk and keep aside.
Put the remaining milk to boil in a pan; add the sugar, 
dissolve corn flour and simmer for 4 to 5 minutes. Allow to 
cool completely.
Add the cream and essence and mix well.
Pour into a shallow container. Cover and freeze till it is 
almost set.
Divide the mixture into 2 batches and churn each batch 
separately in a blender till smooth.
Add the chikki and chickoo and mix well.
Transfer into a shallow container. Cover and freeze till it is 
firm. 
Scoop and serve.

Ur kid would love it.