Mango Icecream

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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4

Ingredients

  • 1 litre - fullcream Milk
  • 2 .5 tsp - cornflour
  • 1 tsp - gelatine
  • 3/4 cup - Sugar
  • 1 cup - fresh Cream
  • 1 tsp - Mango essence
  • 1/2 cup -cold Milk
  • 1 cup - Mango pulp (coarsely mashed)
  • 1/2 cup - fresh beaten Cream
  • 1/4 cup - ground Sugar

How to Make Mango Icecream

  • Bring milk to a boil. Boil for 15 minutes on low and keep stirring occasionally.
  • Mix cornflour in 1/2 cup cold milk and keep aside.
  • Add sugar to milk and stir. Add cornflour paste and keep stirring continuously, till boil resumes.
  • Boil for a further 4-5 minutes, take off fire.
  • Sprinkle gelatine over 3 tbsp. water in a small pan.
  • Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
  • Do not bring it to a boil.
  • When boiled milk cools a little, add gelatine solution and mix well.
  • Cool to room temperature, freeze in covered tray, till set.
  • Remove when well set, mash and beat till soft and creamy.
  • Mix together the pulp, 1/2 cup beaten cream and ground sugar.
  • Add 1 cup cream first with essence and beat.
  • Add fruit cream mixture and fold in gently.
  • Transfer back to container and freeze till well set.
  • Serve scoops with the matching sauces.