Dreamy Creamy Mango Ice Cream
Ingredients
- 1 cup milk
- 1 and 1/2 cups sugar (325 g)
- 1 tablespoon custard powder (you could use cornflour)
- 3 cups whipping cream
- 2 cups mango pulp (500-550 g, the pulp from 2 big or 3 medium mangoes)
- 1 vanilla pod or 1 teaspoon vanilla extract
Instructions
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Mix the custard powder with a 1/4 cup milk.
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Place a saucepan on low heat, add the remaining milk and all of the sugar and stir until the sugar dissolves.
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Slowly bring it to a boil.
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Once it boils, stir in the custard milk, give it a good mix, and simmer for a few minutes before turning off the heat.
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Cool completely. To prevent the film from forming on top when you cool it quickly, place a layer of plastic wrap on the surface of the custard milk.
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Once it cools, add the milk mixture, mango pulp, whipping cream and vanilla seeds to a blender and blend until smooth and creamy.
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Transfer the creamy mango mixture to a shallow aluminium container, cover it securely with a lid and place it in the freezer.
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After 2 hours, take the container out, and either 1. put the whole thing in the blender, or 2. use a whisk it all together. You’ll see that the edges have frozen sooner that the middle. Whisk or blend to break up the ice crystals, and keep it back in the freezer.
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Repeat the above process after 2 hours.
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After another 2 hours, repeat the process of whisking/blending, and place it back in the freezer.
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Your ice cream will be ready to consume after 8 hours in the freezer.
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Serving: Bring the container to the front of the freezer an hour before you serve it. Serve it as is, or sprinkle with nuts, or saffron, or top with a cherry.
Notes
Equipment: A saucepan, an aluminium or freezer safe shallow container with a lid, a blender or food processor.