Fresh Mango Ice Cream.




Ingredients:
4 mangoes of your favourite variety.
1 cup fresh cream.
1 cup whole milk.
1 cup milk powder.
1/4 cup powdered sugar/ granulated sugar.
1/4 cup brown sugar.
Fresh Mint sprigs.

Method:
Blend the pulp of 3 mangoes and chop up 1 mangoe into small pieces. To a blender, add the mango pulp of the 3 mangoes (roughly 1 cups worth), fresh cream, milk, milk powder, add one of the sugars first and blend till they are well combined.
Taste for sweetness and add the remaining sugar as required and blend.
Pour the mixture into a preferably metal vessel and add all the cut mango pieces (reserve some for garnish) and stir!  Freeze overnight or until completely frozen.
Garnish with mint sprigs and the chopped mango.

Note: if the ice cream has too many ice crystals, break it up and blend again! Then place it back into the freezer.
-To scoop the ice cream use an ice cream scoop or a ladle, dipped in warm water after every use.
That will ensure smooth surfaces and try quinelling properly for nice spheres of ice cream!

Comments

Post a Comment

Popular posts from this blog

Garlic bread🍞

Image
Garlic bread Ingredients : 1 cup a.p flour. 8 cloves garlic. 1 and a 1/2 Tbsp dried yeast. A small bunch of fresh coriander leaves. 1/4 cup milk. 1/3 cup water. 2 tsp sugar. 2 tsp salt. 2 tsp pepper. 1 green chilli. 4 Tbsp olive oil. 1 stick of butter. 2 cubes of cheese. Oregano. Red chilli flakes. Red chilli powder. Garlic powder. Method : To a bowl of warm milk, add the yeast and sugar and stir well. Let rest for 15 mins or until it's nice and frothy. Make a fine paste with the garlic cloves and a little water. To a large bowl, add the flour, salt and pepper and combine till there are no lumps. Add 1/2 of the garlic paste and a little water. Knead a little bit and then add the yeast mixture. Knead until it forms a shaggy dough and then add 2 Tbsp of olive oil. Keep kneading for 15 minutes and the dough would have become smooth. Place it in an oiled dish, coat with 1 Tbsp of olive oil and cover the dish with cling film. Let rest for 1 and 1/2 ho
Read more

Gobi Manchurian

Image
Gobi Manchurian: Ingredients: 1 whole Cauliflower. 1 large or 2 small onions. 2 green chillies. 1 medium sized green bell pepper. 6 cloves of garlic. 1/2 tsp of turmeric powder. 6 Tbsp of cornflour. 4 Tbsp of a.p flour. 1 tsp of red chilli powder. Vegetable oil. 1 and a 1/2 Tbsp of soy sauce. 1 Tbsp of ketchup. 2 tsp hot sauce. 1 tsp of MSG. 1 tsp of lightly roasted sesame seeds. 3 Tbsp of chopped spring onion greens. Method: Cut the cauliflower into bite sized pieces and wash thoroughly. To a pot, add 4 and a 1/2 cup of water with 2 Tbsp of salt and bring it to a boil. Before the water completely boils, add in the cauliflower florets and boil for 4 minutes or so. Turn off the flame, add 1/2 tsp of turmeric powder, stir it around, drain and rinse again. To a large bowl, add 3 Tbsp of cornflour,3 Tbsp of a.p flour, 1 tsp of salt and stir it in. Then stream water in little by little until you get a somewhat loose consistency. Add the cauliflower florets
Read more

Gajar Ka Halwa

Image
Gajar ka halwa Ingredients: 1 kg carrot 200g milk powder 300ml whole milk 1/2 cup sugar 3 Tbsp ghee 2 Tbsp neutral oil 10 cashew nuts 10 almonds Method: Add the ghee and oil to a large pot/dish and let the ghee melt. Add in the length-wise chopped nuts and fry them till they get a very light golden shade and remove them from the pot. Add the shredded carrots and mix in the ghee and oil well. Keep stirring and cook for about 10-15 mins until a significant amount of the water has evaporated and it's reduced by half. Increase the heat for 2 mins and keep stirring. Then add the sugar, reduce the heat and cook for 10 mins or so until the sugar has melted well and it's all sticky with the carrots. Then add the milk, milk powder, stir well and cover and cook for 10-15 mins on low heat. Then remove the lid and cook for 10 mins until the milk has evaporated, the carrot is well cooked and everything is coming together well. Add the nuts after reserving some for garn
Read more