I have been wanting to upload a post like this for so long and it’s finally here! This was my first time trying to make ice cream at home and if I may so myself, it was a massive success! I don’t have an electric stand mixer and neither do I have an ice cream churner so I was always sceptical of most recipes! However, this time I finally gave it a shot and oh my god, I can’t believe I tried making ice cream only! This recipe requires four main ingredients: cream, milk, mango and sugar! Yes, it’s really that easy 😀
PS: the ice-cream may not look like it’s fully set in the pictures but that’s only cause setting up my photography photo shoot took really long and the ice cream began to melt haha #letsbereal #bloggerstruggles. Just follow the recipe to the tee and I promise you won’t go wrong!
- 1 fully ripe large Mango (The Mango I used was not fully ripe so I used 1.5 mangoes)
- 1/4 cup Milk
- 1/3 cup crushed sugar or Stevia (I used Stevia)
- 1/2 cup Full Cream (You can use low fat but the right creaminess would be achieved with only full fat whipping cream)
- 1/4 teaspoon of lemon juice
- Wash, peel and cut the mango into pieces to put into a blender. (Eat or throw away the seed. Do not add it in the Blender by mistake).
- Add 2 tablespoons of sugar/stevia and the lemon juice and a in the blender as well. Blend the mango, lemon juice and sugar to create a puree. Don’t make it completely liquid and keep it a little pulp-like.
- In a wide bowl (you can keep the bowl refrigerated for a few hours in the fridge before using it), pour in the cream and remaining sugar.
- With a normal whisk or any sort of electric whisk (hand mixer or stand mixer), start whipping so that the cream thickens. You should get soft peaks.
- Add the milk and mango puree into the bowl and whip slowly and steadily again. Don’t over whip the mixture. The idea is to simply blend the items together.
- Pour the mixture into an air tight box (something like a tupper wear box)
- Now, cover the box with a cling film super tightly. Make sure that the cling film sheet is in fact touching the ice cream from all corners of the box so that there is no air gap between the ice cream and the lid of the box. This will prevent from forming ice crystals. Put it in the freezer.
- After 45 minutes, take out the ice cream from the freezer and put it in a mixie/blender to blend for a second or two. You can also just whip up the mixture using a normal whisk. Pour the mixture back into the container, cover with cling film and put it back into the freezer. Repeat this process every 1-2 hours about 5 times. (That is: take it out of the freezer, blend the mixture and freeze it again). This is very important to make the ice cream creamy and avoiding any sort of crystallization.
- Now, you can freeze the ice cream for 6 hours at a stretch (I simply did it over night).
- NOTE: If you take it out of the freezer next morning and it’s completely frozen, don’t worry. Just keep it out for a bit and it will defreeze naturally.
This recipe is taken from chitrasfoodbook.com
Hope you enjoy the ice cream! I’m currently in Turkey and am having a blast. To follow all my travels,check out my Instagram page ( @melangeofmusings)