MANGO ICE CREAM WITH CONDENSED MILK
Here is a creamy delicious mango ice cream made with condensed milk at home. It is not very difficult or cumbersome. This summer special homemade mango ice cream can be made when fresh juicy sweet mangoes are in abundance. Well, who does not like mango ice cream. This mango ice cream is packed with so much flavor that once you relish it you will never like to buy it from the store ever. Let's learn how to make homemade mango ice cream so easily.
Serves: 4 – 5
Total Time: 10 hrs
Ingredients for Mango Ice cream:
- 1 cup Milk
- 1 cup Condensed Milk
- 3/4th cup Fresh Amul Cream
- 3 tbsp Sugar
- 2 tbsp Cornflour
- 1 cup Mango Puree
- 1/2 tsp Vanilla Essence
How to make mango ice cream at home:
- The most important thing before you begin, the fresh cream should be chilled a minimum of 6 – 8 hours before you begin making the ice cream.
- Take a heavy bottom pan and heat on low flame milk and sugar till the sugar dissolves.
- Now add the condensed milk, vanilla essence, and cook for 6-7 minutes. Remember to keep stirring constantly or the milk might stick at the bottom.
- Now dissolve the cornflour in some milk. Ensure that there are no lumps. Add the cornflour water mixture to the sugar-condensed milk mixture.
- While stirring constantly cook until it is thick enough to coat the back of a spoon when dipped.
- Now let the mixture cool completely.
- Meanwhile, whip the fresh chilled cream to form soft peaks. This should take 4 to 5 minutes. Keep aside. Read note after the recipe for whipping the cream.
- Now in a blender blend together this mixture and mango puree to a smooth silky paste.
- With a light hand mix together the mango-milk mixture with the whipped cream.
- Transfer it to an airtight container and refrigerate it in the freezer.
- After an hour, with the help of a spoon churn the mango ice cream and let it freeze again for 6 – 8 hours.
- Your homemade mango ice cream is ready to be served. Garnish it with mint and serve. Enjoy !!!
Important Note:
- Chill the blades of your electric beater and the bowl in which you will whip the cream in the freezer for half an hour before you start.