However, this technique of making ice-cream with condensed milk and cream works really well with almost no crystals at all although you only blend the ice-cream mixture once. Once, you guys! That’s pretty amazing, isn’t it? You can adapt this basic recipe to include whatever flavours you’d like, like adding 1/2 cup of espresso for a coffee ice-cream, or other fruit purees, or even chocolate sauce, jams, nuts, chocolate chips, the possibilities are endless. You may also want to check out my chocolate ice-cream recipe, this delicious blueberry cheesecake ice-cream recipe, and some of my favourite easy desserts like this vanilla panna cotta, eggless condensed milk pudding, and of course, the ever-popular mango cheesecake recipe.
INGREDIENTS: 1 cup cream (at least 35% fat content) 1 cup condensed milk 1 cup mango puree (fresh or canned) INSTRUCTIONS:
- Blend 1 cup cream until it slightly thickens. Don’t over do this, otherwise you will churn the butter out of the cream!
- Add 1 cup condensed milk and mangoes (or 1 cup puree) to this and blend again until well combined.
- Pour into a plastic or glass container with a tight lid. Cover and freeze for at least 4 hours. You don’t have to blend it more than once since no crystals will form with this method. Notes:
Allow the ice-cream to sit outside for 3-4 mins before trying to scoop I found the mango ice-cream quite sweet so next time I’d add more cream or reduce the amount of condensed milk. I also felt the ice-cream had a distinct condensed milk flavour which is not a bad thing at all, but made this taste a bit more like kulfi and less like ice-cream. More cream should fix this The colour of my mango ice cream is not very deep because of the kind of mangoes I used. The mango flavour was strong enough though so don’t let the depth of colour deter you in case yours turns out the same way Use your own flavourings and imagination to create your own unique combinations and flavours
