To make sure that your bowl is ready, give it a shake. Though the manufacturer instructs freezing for at least 12 hours, I like to freeze it longer to ensure the best results. I like to freeze my bowl for a good 24 hours. General tips for making ice cream with an ice cream maker This will prevent the formation of any hard ice crystals and give a smoother texture to the ice cream. Repeat this step every hour for 3 hours.The purpose is to break the ice crystals that are forming and incorporate air into the ice cream. By whisking, I mean, rotate the fork in the ice cream as if you are using a whisk. Remove from the refrigerator after an hour and using a strong fork try to whisk it.Once you have the ice cream mixture ready, transfer it to a freezer-safe container and place in the freezer.If making mango ice cream without an ice cream maker Just sprinkle the chopped nuts on the churned ice cream and give them a quick mix. It gives a good textural impact.Īdding some fresh mango pieces is also a good choice. So, I hope now you can understand why I haven’t added anything to my mango ice cream.īut you must add some toasted Pistachios or any other nut of your choice. My girl likes no toppings or add-ins in her ice cream. Toasted almonds or pistachios are my favorite add-ins to a mango ice cream. But for a mango purist like me, none of them seem important. If you wish to make it more decadent and luxurious, substitute sugar with condensed milk, that will not alter the flavor.Ī pinch of freshly ground cardamom powder can go a long way. And using a neutral sweetener like white sugar is the best bet in this case. A mango ice cream should feel as if the sweetness is coming right from the mangoes. Other sweeteners tend to alter the taste of ice cream. If you want you can use sweetener of your choice, but I would recommend sticking to sugar. And yes, one can always use low-fat options if aiming for a healthier version. If heavy whipping cream is not available to you, replace it with full-fat fresh cream. We are aiming to make the smoothest and creamiest mango ice cream, I am using only heavy whipping cream. The normal practice is to use an equal quantity of whole milk or half and half with the heavy cream. I recommend to sieve it to ensure that there are no fibers in the puree. If using fresh mangoes, remove the skin and extract the pulp. My 2 favorite varieties are Kesar and Alphonso. It is so much easier to use and is highly flavorful. The mangoes that we get here are neither sweet nor flavorful like the ones from the motherland! Canned mango pulp is easily available at any Indian grocery store. If you are living in any of the western countries like me, you don’t have many options. I am using canned mango pulp for this recipe. Let us talk a little about the 3 ingredients that we will be using in this recipe.
0 Comments
Leave a Reply. |