Mango ice cream

Good Food magazine has featured kulfi in the May 2014 issue and I made mango ice cream and kulfi with the recipe of Amit Pamnani, associate food editor,BBC  Good Food India.

Light and full of mango goodness. A refreshing treat on a hot day.

Ingredients :

Milk - 2 cups

Sweetened Condensed milk ( what we Indians call "milkmaid") - 200 gms

Sugar - 4 tbsp

Corn flour - 2 tbsp

Mango - 2 cups

Mix the cornflour with about 6 tbsp of milk to make a thin paste. Keep aside.

Mix the condensed milk, milk and sugar together in a vessel and bring to a boil.

Now add the corn flour mixed with milk to this and stir continuously on a low flame.

See how it thicken?

The test I saw in masterchef was this.

If you draw a line in the back of the spoon, the 2 sides must remain seperate.

This gives a great ice cream!

Now grind the mango into a purée. Don't bother to make it smooth.

Add it to the custard.

Transfer to an aluminium vessel.

Keep in the freezer until half set.

Then beat it until all the ice crystals break.

Again freeze it until half set. Now use the mixer to beat it.

Pour and set in the same aluminium vessel. Scoop and serve.

If you want to make kulfi, then after the first breaking of the ice crystal,pour into kulfi moulds.

Freeze. Insert a stick when half set. To unmould , rub each kulfi mould between your palms.

I also made mango falooda with the mango ice cream.