Mango Ice Cream


D from London, England, asks:

“Do you have a recipe for ice cream?”

My Reply:

Hello D. Here’s a simple but nice one:

Mango Ice Cream

This delicious ice cream recipe uses a condensed milk and cream combination. It is best to make this ice cream when mangoes are in the peak of season, soft, ripe, and fragrant.

FREEZING TIME: 10 to 12 hours
YIELD: enough for 6 persons

mango ice cream:

1 1/2 cups (375 ml) heavy cream
1 cup (250 ml) cold milk
1 cup (250 ml) sweetened condensed milk
1 1/2 cups (375 ml) fresh mango pulp

Pour the cream into a bowl and beat it until semi-whipped.

Beat the milk and condensed milk together in another bowl until well combined.

Pour the milk and condensed milk mixture into the semi-whipped cream and fold in the mango pulp. Mix well.

Pour into a metal freezer tray and freeze for about 10 to 12 hours or until solid. About an hour before serving, place the ice cream in the refrigerator to soften slightly.
Posted by Kurma on 20/7/07; 8:27:21 AM

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