Hello everyone!! Isnt it summer in almost all part of the world?? New England is different you see...it mostly knows snow storms, blizzards, and more snow storms. I am forcefully trying to act like its hot and thus an ice cream. My favorite flavour always to order in restaurants is kesar pista, i just love it where as my man likes mango ice cream. This one was exclusively for him, plus i anyways had a mango left.
Few things before we proceed to the recipe, i have used a fresh mango and thus the light color. Mango pulp is easily available in indian stores and they give your ice cream that perfect yellowish orange color. You can either use pure vanilla extract or freshly ground cardamom powder, but not both of them. That being said, lets have a look at the ingredients. This is very simple and easy and am going to show you the fool proof way of making ice creams just like how we get in market.
1 fresh mango, 1/2 cup fine sugar, 240 ml heavy whipping cream, 1 tsp freshly ground cardamom(optional) powder. We are just two here, so this quantity works for both of us.
Whip up the heavy cream by adding sugar till its frothy.
Peel the mango and puree it in a blender. Add it to the whipped cream and add cardamom powder. Gently fold together.
Transfer it into a loaf pan and seal it with cling wrap. Freeze for an hour. Take out and swirl a fork across the loaf. This gives the effect of an ice cream maker. Freeze and repeat this procedure every one hour couple of times. Finally set in the freezer overnight. Your home made no churn ice cream is ready. Its best to start making this by 6:30 pm in the evening, so that you churn once by 7:30, 8:30, 9:30 and maybe once at 10:30 and that it, it goes into the freezer!!
Enjoy your chilled home made creation. No more buying ice cream from the market. You have no idea what all they add....