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Delicious Homemade Mango Ice Cream
Mango is my favorite fruit and I wait for summers so that I can have my share of this king of all fruits. Apart from eating mangoes as such, I try to incorporate it in whatever I cook to make the most of the fruit. A few days back, I tried a Vanilla Bean Ice Cream and it turned out really delicious. So this time, I kept the base same and added mango puree to it and the result was even more yummier than the previous one. My mangoes were sweet, but did not had colour, so I have not added extra sugar. But if your mangoes are not all that sweet, add a little sugar to the mixture.
So, what are you waiting for? Go ahead and try the recipe.
Ingredients
- Full cream milk- 2 cups
- Heavy cream- 3 cups
- Egg yolk- 8
- Sugar- 2 cups
- Mango puree- 3 cups
Procedure
- Mix 2 cups of milk and 1 cup of heavy cream in a pan.
- Heat it on low flame.
- Remove from heat once scalded (boiled).
Procedure
- Whisk egg yolks and sugar with a hand held blender, till it is light and creamy.
- Pour 1 cup of milk and cream that we heated, in the egg yolk slowly and keep whisking while pouring.
- Add the egg yolk mixture to the remaining milk and cream mixture slowly.
- Heat this mixture on very low flame till the custard thickens.
Procedure
- Keep stirring throughout.
- Do not over cook, otherwise the eggs will curdle.
- Cool the custard.
- Once cooled, mix it with the remaining 2 cups of heavy cream.
Procedure
- Add the mango puree and mix well.
- Pour the mixture in a bread pan and freeze for 2-3 hours.
- Take out from the freezer and blend in a blender to break all the ice crystals.
- Repeat this process 2 -3 times every 2-3 hours.
- Freeze till set.
Procedure
If you have an ice cream maker, pour the mixture in the bowl of the maker and make the ice cream as directed
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