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Mango Icecream
Mango Icecream Recipe
Ingredients
For Vanila:
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. mango essence
1/2 cup cold milk
1 cup mango pulp (coarsely mashed)
1/2 cup fresh beaten cream
1/4 cup ground sugar
Method
Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
Mix cornflour in 1/2
cup cold milk, keep aside. Add sugar to milk, stir. Add cornflour
paste, stirring
continuously, till boil resumes. Boil for a further 4-5 minutes,
take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan. Allow to soak
for 5 minutes. Warm over
gentle heat, till dissolved. Do not bring it to a boil. When boiled
milk cools a little, add
gelatine solution and mix well. Cool to room temperature, freeze
in covered tray, till set.
Remove when well set, mash and beat till soft and creamy. Mix together
the pulp, 1/2 cup
beaten cream and ground sugar. Add 1 cup cream first with essence
and beat. Add fruit
cream mixture and fold in gently. Transfer back to container and
freeze till well set.
Serve scoops with the matching sauces. (For sauces refer Sauces
for Icereams &
Cakes')
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