Here’s an interesting fact about me – I don’t like sharing ice creams with anyone!! Yes, that includes my husband as well. He is allowed a tiny bit of it & then he has to leave me & my ice cream alone. He often jokes that I am really possessive about ice creams but always treats me to one when I am feeling low or just not my lively self. Well I think all girls are crazy about ice creams.
Ice creams for me are a thing to be enjoyed all year around. In fact I love eating it more during winters than summers. Reason – ice creams can be relished longer during winters as they melt slowly. The only thing I find missing when enjoying home made ice creams is the waffle cone.
While home made ice creams have a lot of plus points, I feel having a tub full of ice cream at home which is well within your reach at all times, puts people like me under great risk. Each time you end up visiting your fridge, you are tempted to take a peek into the freezer & then end up tasting a spoon or two .. So yeah, completely dangerous.
While I enjoy all kinds of ice creams be it, the ice candies, golas (crushed ice on a stick dunked in flavoured sugar syrups), popsicles (milk based or fresh fruit juice base), I always prefer low sugar fresh fruit pulp based ice creams just like the one I have attempted to make.
Recipe – Mango Ice cream
Recipe Courtesy – Veg Recipes of India (Dassana Amit)
Equipments required – An Electric hand mixer, Spatula, mixer grinder, couple of spoons, an aluminium tin with a lid for freezing the icecream, a large bowl for whipping cream.
Serves – 10 small scoops of ice cream
1. Fresh chilled cream – 2 packets of Amul fresh cream of 200 ml each (not whipping cream)
2. Mango Pulp – 2 medium sized mangoes
3. Sugar – as required
To make mango pulp – Peel & chop the mangoes in a mixer grinder & blitz into a smooth pulp. You can check the sweetness & add castor sugar / normal sugar & blitz again.
In a bowl, take the required quantity of fresh chilled cream & with the help of electric hand mixer, whip the cream until soft peaks.
Fold the mango pulp mixture (with sugar). Don’t overdo the mixing process.
Place the icecream mixture in an aluminium container & freeze it for a good 5 hours.
After 4-5 hours, remove the partially set icecream from the container, empty the contents into a bowl & with the help of the hand mixer, blend the mixture well. Ensure all the ice crystals are whipped nicely & a smooth mixture is formed. Pour the mixture into the aluminium container & freeze for another 2-3 hours.
Repeat the above process once again & then keep it in the freezer overnight or for 8 hours max before serving it.
I have used 2 tblsp of sugar along with mango pulp. You may however use more or less according to your taste.
The original recipe said 500 ml chilled cream, I however used 200 ml each (2 packets) of amul fresh cream.
If you wish, you can add chunks or pieces of mango into the icecream or even nuts. Ensure you add the same after the last whipping process is complete (i.e. after point 6) & the ice cream is kept for setting in the freezer.
Whipping the ice cream at different intervals ensures smooth & creamy texture with absolutely no sign of ice crystals.