With time my notion of seasons have undergone drastic change. Today what I think of as a nice hot afternoon used to be chilly and drab a decade back. However whatever the notion of weather, that of food hasn’t changed much. Summer is finally here and I really wanted some nice cold mango ice-cream.
- 4 cups whole milk
- 3 cups heavy cream
- 2 cups sugar (Quantity could be adjusted depending on the sweetness of mango)
- 4 cups mango pulp (If you are using store bought mango pulp then don’t add sugar)
- 2 tbsp. cornstarch
- A bowl full of ice cold water with few ice cubes
Take about 1/4 cup milk in a bowl and mix cornstarch in it. Blend it smooth with a spoon. Keep aside.
In a heavy bottom pan take the rest of the milk and cream and put on low flame. Stir till it simmers and then add sugar.
Mix the cornstarch mixture once again and pour in the milk – cream mixture. Keep stirring the milk till starts to thicken. Continue the process for few more minutes till you get the required consistency. Turn off the heat and place this vessel on a bigger bowl of ice cold water, like water bath. Gently whisk to cool it. If the water turns too hot change it once more.
When it comes back to the room temperature start adding mango pulp and keep mixing it. The milk needs to be at room temperature before adding mango pulp to avoid curdling.
Pour the content in a metal tray (like a cake tin) and cover tightly with a cling wrap. Keep it in the freezer. After every 2 hours take it out and using a hand beater beat it. Do it 5 – 6 times to break the ice crystals. Freeze for another 2 to 3 hours and serve with some fresh juicy mangoes on top.
I have read that adding few spoons of vodka reduces the formation of ice crystals and make the texture smooth. Since I made it mainly for the children I didn’t add it. If you are willing to try let me know how it went.