MANGO ICE CREAM

I prepared this last summer, and it  turned out be almost perfect and as good as ice cream bought from the store. It s the season of mangoes and the best  time to try this recipe too...

Ingredients:

3 cups Whole milk

3 tbsp Sugar

2 tbsp Vanilla custard powder (Brand: Brown & Polson)

2 cups Sweetened condensed milk

1 Cup Mango Puree

1/2 Cup Malai

1/2 tsp  Vanilla extract

Method:

• Make a smooth paste of the custard powder and 1/4 cup milk (at normal temperature). Bring remaining milk to a boil. 
• Add sugar and stir to dissolve. When the milk comes to a rolling boil, reduce heat and slowly stir in the custard mixture. 
• Keep stirring till the milk thickens. The custard is ready when it coats the back of a spoon. Remove from heat and let it cool completely.

• While the custard is cooling, take a large bowl (which will fit into your freezer) and blend the mango puree with the condensed milk. Stir well to combine. 
• Once the custard has cooled, add it to the puree-condensed milk mixture. Also add the heavy cream and the vanilla extract.

• Cover and freeze for an hour. 
• This is the most important step…the 'churning'. Since this ice-cream is made without an ice-cream maker, doing it right manually determines the final quality of the ice-cream.   
• Remove bowl from freezer and using a hand beater, whip the mixture for 10 minutes at the highest speed on your beater. The mixture will begin to bubble because of the whipped cream. Return to freezer for another 30 minutes.
• Repeat the whipping process, but reduce time to 5 minutes. Return to freezer for 30 minutes.
  
  
  
  This needs to be done 2 more times(once every 30 mins). By the third time your mixture would have thickened and would be harder to churn.  After the last churn, you can transfer ice-cream to  the container and freeze overnight or for at least 6 hours.