Wednesday, 22 August 2012

Mango Icecream



500 ml full cream milk + 2tbs
100 ml cream
4 tbs sugar
2 tsp custard powder
2 mangoes

  1. Boil the milk and cream in a thick bottomed sauce pan.
  2. Reduce heat and simmer for 5 minutes, then add sugar.
  3. Boil 5 minutes more, and then gradually add custard powder dissolved in 2 tbs cold milk. Keep stirring the milk all the time to avoid lumping.
  4. Allow the milk to thicken, then remove from heat and allow it to cool down.
  5. Peel and cut the mangoes and add to the cool custard milk.
  6. Using a hand blender liquidize the mixture.
  7. Use an ice cream maker to make a soft and fresh ice cream (follow the direction of your ice cream maker).
Put in an airtight plastic container (I use the ice cream tubs I save from our previous binges) and freeze for 6 hrs. Once it is partially set remove and again using a hand blender beat it into a soft pulp. Refreeze for at least 6 hrs or overnight.
  1. Remove from the freezer 10 minutes before serving.


Kesari Aam ras

2 large and ripe mangoes (preferably Alphanso Mangoes)
2 tbs sugar
½ cup milk
1 generous pinch or Saffron
1 small pinch of ginger powder (soonth)

  1. Warm the milk and soak the saffron strands. Leave aside for 10 minutes.
  2. Peel and cut the mangoes into pieces and put in a blender.
  3. Add the milk with saffron sugar and ginger powder.
  4. Blend until very smooth.
  5. Serve chilled. Enjoy alone as dessert or with hot and crispy puris (fried Indian bread).