Wednesday, 19 February 2014

Refreshing Home-made Mango Ice-Cream

We have been experiencing scourging heat in Singapore for the past few weeks.  It had only rained once in the last few weeks.  Grass fields have turned brown and my herbs & plants are dying despite watering them 2 times a day..... Rain....Rain....please come again!

Nothing beats an ice cold item to quench heat.  This simple home-made Mango ice-cream recipe may come handy.

Ingredients :

  • 5 to 6 ripe mangoes (use ripe and soft ones to make more flavourful ice-cream)
  • 1 can of sweetened condensed milk (as I am not using sugar)
  • 2 cups heavy/thickened or whipped cream
  • 1/2 cup milk 
  • 1/4 tsp Vanilla flavouring
  • 1/4 tsp salt 

Method :
  1. Deseed mangoes, then mash the mango flesh in a bowl. Or, you can just mash the mango flesh using a food processor like I did.  That took only few seconds. 
  2. Mix the condensed milk, cream, milk, salt and vanilla flavouring for 2 minutes (use medium speed).
  3. Mix in mashed mango flesh and continue mixing till well combined.
  4. Pour everything into an ice-cream maker. Remember to freeze your ice-cream maker in the freezer one day before use. 
  5. Churn the ingredients in the ice-cream maker for minimum 20 minutes.  
  6. Pour ingredients into airtight container and store in freezer. At this stage, the ice-cream is still soft and can be consumed if you choose to. I prefer a harder texture, hence, I chose to freeze them first.
  7. If you do not have an ice-cream maker, freeze the mixed ingredients into an airtight container first. Then, you can use a hand mixer to blend the ice-cream after every hour of storage in the freezer for the next 4 to 5 hours. This is to prevent the ingredients from separating and the ice from crystallising in the ice-cream. 

Notice how the mixture thickened in the last 3 images?

Simple recipe.  Simply heavenly in our tropical heat!


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