Mango Ice Cream Recipe - Cooking Index
Mango Ice Cream Recipe - Cooking Index
| 1 | Mango pulp from an indian store - (presweete | |
| 1/2 | Half-and-half - (h'nh) | |
| 50 | Condensed milk - (sweetened) | |
| 1 teaspoon | 5ml | Crushed cardamom - (indian store) |
| 2 tablespoons | 30ml | Slivered almond |
| 1 | Egg |
1. Heat the H'nH, till nearly boiling.
2. In a separate bowl whisk yolk of egg. Add cardamom and the egg yolk to the H'nH. Simmer for 5-10 mins.
3. Turn off heat. Add condensed milk to the the mixture and cool till room temp.
4. Add the mango pulp and almonds to it and mix well. Freeze in any ice cream maker. If you do not have one, then prepare this 6 hours in advance and blend it every hour to break any ice crystals till smooth and creamy. Take the ice cream out of the freezer 1 hour before serving so that, the mango just melts in your mouth ...
Source:
Yashodhara P. Pawar
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