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Mango Ice Cream

Few years back Ice cream used to be a standard dessert at home. The recipe I followed back then had ingredients like GMS etc. Once we moved to some remote location, where such ingredients were unheard of, I stopped making. The urge to make ice cream also died down with it. Recently I came across a post fom my friend Shilpa who whipped up amazing ice cream with just 3 ingredients. The best part was it didn’t have any emulsifiers. Having made a note of it, I was just waiting for the right time. More then making it, I was eager to see the texture of it after freezing. When I served it to my boys, J was enquiring if it was store bought ? Woohooo !! I was thanking Shilpa a thousand times for this wonderful recipe.

You can any fruit pulp or flavourings. Here I have used Mango pulp. Ideally chill the ingredients for 30 minutes before preparing it for best results. Lining the lid with a tissue will limit crystallisation.

Mango Ice Cream

Source: Shilpa

Mango Ice Cream

Few years back Ice cream used to be a standard dessert at home. The recipe I followed back then had ingredients like GMS etc. Once we moved to some remote location, where such ingredients were unheard of, I stopped making. The urge to make ice cream also died down with it. Recently I came across a p

Ingredients
  

  • 200 ml Fresh Cream cream / Whipped
  • 200 ml Condensed Milk Sweetened

Instructions
 

  • Refrigerate the ingredients for at least 30 minutes.
  • Take a bowl.
  • Beat cream till fluffy.
  • Gradually add the condensed milk and fruit pulp and beat well till combined.
  • Pour into a container.
  • Cover with a thick tissue paper followed by a tight fitting lid.
  • Place in the freezer.
  • When half set, beat the mixture well again.
  • Replace the tissue and lid and freeze again.
  • I take the container out of the freezer 10 minutes before serving.
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