HOMEMADE MANGO ICE CREAM RECIPE
{Video below} A magic way to make a creamy scoopable ice cream without an ice cream maker! It's truly creamy and scoopable like ice cream you buy in tubs. Store bought is simply no comparison because you just cannot buy a real mango flavoured ice cream at the shops. It just doesn't exist! Note: I wasn't able to make this with an extremely intense mango flavour because the more mango that is added, the less creamy it gets. So getting the best mango flavour into the ice cream is dependent on using juicy ripe mangoes with good mango flavour! See Note 1. Also see notes for how to make this with other flavours. :)
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 25m
Number Of Ingredients 4
Steps:
- Dice the flesh of the mango (see video for how I do it). Puree using a blender, food processor or stick blender then measure out 2 cups of mango puree (about 2 1/4 cups of diced mango).
- Pour puree into a non stick skillet over medium low heat. Cook, stirring constantly, for 8 - 10 minutes or until it reduces by half. The test is when you can drag a wooden spoon across the skillet and the path remains there for a second (see video). Or measure out the puree to ensure it's reduced to at least 1 cup - less is even better!
- Cool puree.
Nutrition Facts : ServingSize 139 g, Calories 417 kcal
PISTACHIO ICE CREAM WITH BROILED MANGO SLICES
This Glace de Pistache was found in the recipe book "Moroccan". An ice cream maker not necessary for this one.
Provided by Julie Bs Hive
Categories Frozen Desserts
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Reserving about 2 teaspoons of the ground pistachios, place the remaining in a heavy-bottom saucepan. Add milk and cream. Bring to a boil.
- In a large bowl, beat the yolks with the sugar. Add hot milk and cream, beating continuously. Pour custard mixture back into the saucepan and cook over low heat until it thickens. Turn off heat. Stir in the rose water. Let mixture cool. Pour into a freezer proof container and freeze for 1 hour or until partially frozen. Remove from freezer and transfer to a bow, Beat to break down the crystals. Freeze the mixture again for 30 minutes. Beat one more time. Freeze until firm. OR use your ice cream maker following the manufacturer's directions.
- Remove the ice cream from the freezer and let stand for 10-15 minutes before serving. Meanwhile, preheat the broiler to high. Sprinkle the mango slices with the confectioners' sugar and broil for 3-4 minutes. Serve immediately with scoops of ice cream decorated with a sprinkling of the reserved ground pistachios.
Nutrition Facts : Calories 792.8, Fat 51.3, SaturatedFat 22.1, Cholesterol 298.3, Sodium 67.5, Carbohydrate 75.6, Fiber 4.9, Sugar 64.7, Protein 14.6
ROSEWATER & PISTACHIO KULFI WITH GRIDDLED MANGOES
Kulfi is usually made from milk that has been boiled for several hours. This sneaky version is made with condensed milk, so all the hard work has been done for you.
Provided by Sara Buenfeld
Categories Dessert, Dinner, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
- Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
- To serve: Slice each mango on either side of the stone to make 6 halves, but don't peel. Score a criss-cross into the flesh, but don't slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).
Nutrition Facts : Calories 601 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 59 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
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