Posts Tagged ‘creamy’

Mango Ice Cream

Posted: July 13, 2011 by incidentalcooksuman in Dessert, Ice cream
Tags: , , ,

Summer means mango season in India. Everywhere you go you will see tons of different varieties of mangoes floating around in markets. We used to visit our grandparents every year in summer and used to look forward to eating delicious mangoes picked from our backyard. Every night we all kids will try to sleep early so that we can get up as early as possible and go out and get the mangoes from backyard which are fallen down from trees. And my uncle used to keep competition between us cousins as who gets the maximum mangoes. And the whole day we will eat these fruit without eating anything else. There’s something great and wonderful to have your own picked fruit and enjoy its goodness which I can’t describe in words here.

Apart from mangoes, we used to enjoy ice creams a lot. Sometimes uncle used to make fresh homemade ice cream for us and sometimes we used to get it from ice cream vendor who used to come on cycle with a big thermal box tied behind on his back seat. We were not allowed to eat ice cream from him because everyone used to say that he might not be using good water for making them. I don’t know there were lot of speculation from where he gets his water and all. But for us it used to be the best ice creams candies ever. He always used to come in afternoons around 2 or 3 clock. See I still remember the time…good old memories..all treasured!!

Everyone in the family used to take afternoon nap at that time except my Baba (grand father). Even if he was sleeping and hears the bell of the ice cream vendors cycle…kring…kring…, Baba will get up and call the ice cream wala for us. And of course you can figure out the next…we used to sit, quietly and try to finish the candy as soon as possible before anyone gets up. But mom always finds out that we had ice cream by just looking at our lips and mouth which would be colored. 🙂 🙂

Mango Ice Cream

Mango Ice Cream

Since summer is in full swing, what better way to cherish those memories then make a wonderful Mango Ice Cream. This is the simplest and the easiest ice cream you could ever make with very less ingredients. And the result was  this AWESOME homemade Ice cream …!! So here we go…

Mango Ice Cream

Mango Ice Cream

Ingredients:

  • 2 cups mango puree
  • 1/2 can condensed milk (you can adjust according to your taste)
  • 1/2 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoon plus 1/2 teaspoon vanilla flavored custard powder
  • 1 teaspoon freshly squeezed lemon juice
Mango Ice Cream

Mango Ice Cream

Method:

  • To start with I chill the bowl I will be whipping the cream in.
  • Meanwhile, combine the custard powder with the whole milk and stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Refrigerate till needed. Or you can also use egg custard.
  • Take out your chilled bowl from fridge, mix heavy cream with condensed milk and beat the mixture until stiff peaks form.
  • Add the mango puree, lemon juice and the prepared custard. Mix gently to get a homogeneous mixture.
  • Chill the mixture thoroughly in fridge.Cover tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours.
  • If you have ice cream maker churn ice cream according to ice cream maker’s instructions within 2 hours after making the mixture.
    Or else
  • Chill the mixture thoroughly in fridge. Cover tightly with plastic wrap. Place in the freezer and allow to freeze for 2 hours. Keep the mixture in mixing bowl itself.
  • After two hours, take out the bowl from freezer and beat the same. Again, cover the ice cream with plastic wrap tightly and keep it in freezer. Repeat this step couple of more times.
  • Before completely freezing it, transfer the ice cream to a air-tight container and freeze it overnight.
  • Remove the ice cream from freezer and leave the same on counter for 5-10 minutes before serving.
  • Mango ice cream is ready to serve. Enjoy!!
Mango Ice Cream

Mango Ice Cream

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Mango Kesar Kulfi

Posted: May 23, 2011 by incidentalcooksuman in Dessert, Ice cream, Indian Food
Tags: , , , , , , ,

I always thought making ice cream would be a long process and required tons of work. Because once when we were visiting our grandparents, my uncle made  vanilla ice cream in a manual ice cream maker, which took almost 2 hours for us to devour the amazing homemade ice cream. Everyone in the neighborhood was invited for this treat and we all were patiently waiting and watching every step uncle was doing. Once he was done with the process, each one of us cousins jumped on him to give us a bowl full of it. And then eating every spoon just like we never had anything like it before. It was long time ago but still I remember like the day before and those memories makes me smile.

Mango Kesar Kulfi

Mango Kesar Kulfi

I never gave a thought of making ice cream at home until I saw Mango kesar kulfi at Aipi’s blog. Her pictures, presentation and writing made me try my hands right away on the recipe. Thanks Aipi for sharing this wonderful recipe.

Kulfi or qulfi is a famous milk based frozen dessert popular through out in India.  It is similar to ice cream but more dense and creamier in taste. Recently I was having some friends over and what better dessert to serve then home-made kulfi.  I made the kulfi and it was awesome. Needless to say my friends enjoyed every bite of it.It Try it out yourself and you will know what I am talking about.

Ingredients:

  • 1, 14 ounce can, Sweetened condensed milk
  • 1, 12 ounce can, Evaporated milk
  • 1 cup half and half
  • 2 cup Mango pulp
  • 1 cup(1/2 pint) Heavy cream
  • 1/4 teaspoon cardamom powder
  •  1/2 teaspoon corn starch
  • 1/2 teaspoon Kesar, crushed
  • 1/4 cup pistachio (soaked in water for 30 minutes, peeled)
  •  1/2 cup cashews (soaked in water for 30 minutes)
  • Dixie cups for freezing

Method:

  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.Continue to whip until it forms stiff peaks. Once done, keep it aside.
  • Combine rest of the ingredients in a blender including both the nuts into a smooth mixture.
  • Gently fold in the above mango nut mixture with the heavy cream.
  • Pour in individual Dixie cups and cover it with aluminium foil and freeze for at least 7-8 hrs, preferably overnight.
  •  When you are ready to serve, place the cups under running water for few seconds and carefully remove the same. cut into big slices and place on a serving dish, garnish with chopped pistachios, kesar strands and serve!