Mango Ice Cream Recipe:
* 2 (1 Banganapalli and 1 Badami) large mangoes, peeled and seeded.
* 1 and 1/2 cups of milk
* 1/3 cup heavy cream (Amul non fat)
* 3 tablespoons white sugar
* 1 tablespoon fresh lemon juice--optional
* 1 and 1/2 teaspoons custard powder(Vanilla flavour)
Method:
1. Cut enough of the mangoes into small cubes to measure 1 and 1/2 cups. Chill the cubes in the refrigerator.
2. Puree the remaining mangoes in a blender or food processor and transfer the puree to a bowl. You should have about 2 cups of puree.
3.Heat milk with sugar,add custard powder (made into a paste) and boil for a minute.Keep stirring to prevent lump formation.
4. Mix the custard-milk,cream and the mango puree in a blender.
5. Freeze the mixture using the method described below.
Hand-whisking Method
* Turn your freezer to the coldest possible setting.
* Choose a nonreactive metal bowl that will fit in the freezer. Do not use glassware. The ice cream will not freeze.
* Transfer the ice cream mixture into the metal bowl. Place dessert mixture in the freezer.
* Whisk the mixture when a ring of crystals form around the edges of the bowl. This will break up the ice crystals and aerate the mixture. Return the mixture in the freezer.
* Repeat the process until the mixture is frozen throughout and achieves the consistency of ice cream.
Decorate with cherry or dry fruits-mix and serve.
