Mango icecream (with milk)
full fat milk
(pureed & strained)
Pour milk into a thick bottom pan and transfer it to gas flame. Wait till it boil.
Once it starts boiling, stir continuously add sugar and boil till it’s reduces to 1/4th of the original quantity.
Switch off the flame and bring this to room temperature.
Keep the bowl and beater in freezer for 1/2an hour.
Take whipping cream and beat it on high speed till it becomes soft peak.
Add mango concentrate, mango pulp, reduced milk and fold it well till everything combine well.
Transfer it to airtight container, cover it with cling film, put the lid and refrigerate it for 5-7hour.
Your yummy, delicious mango icecream is ready now.
My whipping cream is sweet, that’s why I have taken half cup of sugar.
Adjust sweetness according to the sweetness of whipping cream.
Mango concentrate can be replaced with mango essence.
Watermelon juice can be replaced with mango pulp, it’s tastes good too.
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