I scream, you scream, ice cream.. this time eggless icecream.
This is my first experiment with icecream and to be more precise an eggless one. and I wanted to try experimenting with icecreams during the mango season as I love mangoes in anything and everything. Mango jam, mango flavored drink (COMPLAN) and fresh mangoes during the season are a must-have in my pantry... and so incorporating mango flavor in my trial run sounded my way. Without an ice-cream maker I was not sure how creamy it would turn up but it was no less to creamy, filled with mango flavor and was perfect as an after-meal dessert after a hearty main course of chicken biryani. I poured some melted dark chocolate thus making a chocolate hard-shell, sprinkled some chocolate vermicelli and colored sugar balls over the ice cream and it added an extra crunchiness and oomph to the creamy icecream...
Since this was a trial run, I didn't bother to take a step-by-step tutorial but when the icecream came out creamy, I was too tempted to post it here... I will be back soon with another easy peesy eggless vanilla ice cream with step by step pictures as I have already made another batch and it has completed its final churning as I type here.
How I made it:
Chill the bowl in which you will be whipping the cream in for a minimum of half an hour.In the meantime, combine the custard powder with 1 tbsp of milk and mix well without any lumps. Now bring the remaining milk to boil and then add the custard mixture and stir without forming lumps and till the mixture thickens and coats the spatula. Refrigerate till use.Chop the mangoes and blend them without any lumps together with the sugar. Set aside.Take the chilled bowl from fridge, start whipping the cream at medium speed gradually adding the powdered sugar. Beat till you get soft peaks.To this add the mango puree, and custard mixture. Fold in gently till everything combines well.If you have ice cream maker churn ice cream according to ice cream maker’s instructions.
Or
Transfer the mixture to a freezer proof box and chill it in the freezer for 3 hours. After 3 hours remove from freezer and blend it again in the mixie or you can whisk it with a hand whisk. Repeat after every one hour for 3 times. This is done to break down the ice crystals forming.Freeze overnight and the next day you will find a fully formed ice cream with some ice crystals here n there. Blend it again in the mixie and then chill it till firm.
Your creamy home made ice cream is ready. Serve with toasted nuts / chopped mangoes / chocolate chips / pour molten chocolate on top and u get a crunchy topping.
So thats it Folks...
With Love,
Signs off!!!
This is my first experiment with icecream and to be more precise an eggless one. and I wanted to try experimenting with icecreams during the mango season as I love mangoes in anything and everything. Mango jam, mango flavored drink (COMPLAN) and fresh mangoes during the season are a must-have in my pantry... and so incorporating mango flavor in my trial run sounded my way. Without an ice-cream maker I was not sure how creamy it would turn up but it was no less to creamy, filled with mango flavor and was perfect as an after-meal dessert after a hearty main course of chicken biryani. I poured some melted dark chocolate thus making a chocolate hard-shell, sprinkled some chocolate vermicelli and colored sugar balls over the ice cream and it added an extra crunchiness and oomph to the creamy icecream...
~*What U Need*~ Mango puree / pulp - 2 cups / Ripe mangoes - 2 Sugar - 10 tbsps (adjust to taste) Powdered sugar / icing sugar - 2 tbsps Milk - 1 cup Heavy cream - 1 cup (I used Amul cream) Custard powder - 2 tbsp |
How I made it:
Chill the bowl in which you will be whipping the cream in for a minimum of half an hour.In the meantime, combine the custard powder with 1 tbsp of milk and mix well without any lumps. Now bring the remaining milk to boil and then add the custard mixture and stir without forming lumps and till the mixture thickens and coats the spatula. Refrigerate till use.Chop the mangoes and blend them without any lumps together with the sugar. Set aside.Take the chilled bowl from fridge, start whipping the cream at medium speed gradually adding the powdered sugar. Beat till you get soft peaks.To this add the mango puree, and custard mixture. Fold in gently till everything combines well.If you have ice cream maker churn ice cream according to ice cream maker’s instructions.
Or
Transfer the mixture to a freezer proof box and chill it in the freezer for 3 hours. After 3 hours remove from freezer and blend it again in the mixie or you can whisk it with a hand whisk. Repeat after every one hour for 3 times. This is done to break down the ice crystals forming.Freeze overnight and the next day you will find a fully formed ice cream with some ice crystals here n there. Blend it again in the mixie and then chill it till firm.
Your creamy home made ice cream is ready. Serve with toasted nuts / chopped mangoes / chocolate chips / pour molten chocolate on top and u get a crunchy topping.
With Love,
Signs off!!!
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