HOMEMADE MANGO ICE CREAM

Homemade ice creams are a special treat especially when its free from artificial colours and flavours. This mango ice cream tastes creamy and delicious with no colour or artificial flavour added to it. Its also egg less!It's also free from stabilizing agents and stays good for even a month if stored in an airtight container in the freezer. 

INGREDIENTS

Milk - 100 ml (cold)

Amul cream – 1 liter

Milkmaid – 400gms

Mango puree - 1/4 cup + 2 tbsp 

METHOD

Whip the fresh cream (750 ml) using a hand mixer until high peaks are formed. This will take about 15-20 mins. Take another bowl and add cold milk, milkmaid, puree and give it a mix. I prefer fresh mango puree but you can even use store bought puree. Now add the whipped cream to this mixture and stir using a spatula until all the ingredients are mixed well. Pour the contents in an airtight container and place it in a freezer. Take it out after an hour, add the remaining cream (250 ml) and beat it using a hand mixer in medium speed for about ten to fifteen minutes and place it back into the freezer. Let it set for about three hours and whip it again using a blender for 15 mins. Put it back into the freezer and let it set for 6 hrs before serving. It melts fast at room temperature so place it back into the freezer immediately after serving.