Saturday, August 13, 2011

Homemade Mango Ice Cream- eggless (ice cream maker not required)

We are an ice cream loving family.  But the other day my husband was reading out loud the list of ingredients from a store bought ice cream when I was disgusted by how many "chemicals" were really used... yuck!  I literally put the spoon down and said, "I'm making my own ice cream." I even bought an ice cream maker.  Of course my first attempt at using the darn thing had me totally frustrated.  Why, because I misplaced the instructions and was winging it.  Not the brightest idea because the whole thing froze up too fast and wasn't churning correctly.  So I decided to do it by hand.  It obviously took longer to freeze since I didn't use the ice cream maker, but the end result was yummy mango ice cream.  Not bad for winging it. 

1 cup of mango pulp (available at Indian Stores)
2 cups of cream (or half and half)
1/2 can of condensed milk
1 cup of diced fresh mango (optional)

Blend all ingredients together.  Pour into a freezable container and stick in the freezer.  I took it out 2-3 times during the freezing process and stirred it to try to make it less crystallized and more creamy.  Freeze until solid.  I ended up letting it  freeze overnight and took it out for 10 minutes before serving to allow it to thaw a little.  So I will try the ice cream maker again (this time with the instructions in hand).  But you don't have to go run out and buy one just to make some ice cream.  Try the freezer method first.  You'll be screaming for your own ice cream too. : )


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