Time: 30 to 35 minutes
Serves: 8 people
Ingredients:1 cup Heavy whipping Cream, chilled
2 cup Mango Pulp chilled (I used ready-made sweetened pulp)
1/2 cup powdered Sugar
Cardamom Powder (Optional)
Method:1) Take a big glass bowl and refrigerate it for half an hour before whipping the cream.
2) Pour the cold heavy whipping cream into chilled glass bowl. Using hand mixer, whisk the cream.
3) When cream starts becoming fluffy, add sugar in 2-3 batches and keep whisking. Do not whisk once cream becomes nicely fluffy. Over-whipped cream will begin to separate and curdle, and then turn to butter.
4) Add chilled mango pulp to whipped cream and fold with spatula. Also add cardamom powder or any other flavor (vanilla, mango etc) at this point. Mix nicely.
5) If you have ice-cream machine, churn the mixture as per the instructions written in the manual.
6) If you don't have ice-cream machine:-
i) Pour the mixture into a freezer safe plastic or metal container (Metal pan used for baking work too). Freeze the ice-cream mixture for an couple of hours. Then Remove it from freezer. Wait till it loosens a bit. Grind in a grinder for couple of minutes. Again freeze the mixture. Repeat this process for atleast 3-4 times to get smooth consistency.
Tips:
1) Home squeezed Alfonso mango pulp can be used instead of ready-made pulp. Squeeze out the pulp and strain through a strainer to get smooth pulp. Also, you need to add some more sugar as homemade pulp is not as sweet as ready-made one.
2) Roasted Khoya tastes great and gives nice texture. So add around 1/2 to 3/4 cup of khoya to the ice-cream mixture.
3) Chopped pistachio, almonds give a nice crunch.
4) Add small mango pieces after final grinding.
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