Mango Ice-cream ... my favourite of the season

Mango Icecream ... best of the season. King of fruits in icecream is heavenly. This season has been loaded with icecreams and that too homemade. Everybody got to love their favourite flavour and I got to make a lot of them too. This icecream came out perfect to texture, taste and satisfaction

Once you get a hold on the basic recipe of icecream... there is no stopping ... just add your flavours and you are good to go. Love this icecream made with cream and fresh mango pulp

Serves... 4 ppl

Serve option... Frozen

This is what u'll need....

Cream - 1/2 cup
Mango pulp 1/2 cup
Condensed milk - 1/4 cup
Milk - 1/2 cup

Here is the stir....

• Chill your blender blades and bowl you are gonna work with

• Make an ice bath by putting in ice cubes in a wide bowl abd letting the working bowl sit on it. This will keep the working bowl chilled all the time when you are blending. Must because of this hot and humid weather in my place

• Add cream to a wide bowl

• Pour 1/2 cup of whole milk... no water please

• Beat it with a hand blender till the cream becomes light and fluffy

• Spoon in condensed milk. Start with 1/4 cup. Then we can add more in the end depending on the sweetness of the mangoes

• Whip for another minute till its blended nicely

• Add fresh mango pulp and fold it in with gentle hands using cut and fold method. Dont work too much on it else the fluffiness built in the cream will be lost

• Pour it into a freezer safe airtight container and let it freeze for about two hours

• When its little frozen take it out from the freezer and blend once again

• Put it back in the freezer and let it set for 4-6 hours. I leave it overnight so that we dont keep checking if it is set

• Let it sit on the kitchen counter for a couple of minutes before you serve

• Place scoops  of mango icecream in bowl topped with some fresh mango chunks

Note:

• Keep the blades and bowl chilled when you working with cream. It helps in this hot weather
• Check for sweetness when the mixture is ready and add powdered sugar if needed
• Blending again after a couple of hours of freezing avoids the formation of ice crystals