This is what I tried last summer , updating in my blog with the recipe
Ingredients
2 cups chilled milk
1 cup milk powder
1 cup sugar (readjust this quantity if using canned mango pulp)
1 cup fresh cream
1 cup mango pulp
Method
Set the thermostat of your freezer to an appropriately low temperature.
In a saucepan, mix together the mango pulp and two tablespoons of sugar. Boil for 8-10 minutes on a medium flame, stirring well. Then remove from the heat and let cool.
Churn the milk and remaining sugar for about four minutes in a blender (or with a hand mixer/ beater) till frothy. Add the milk powder to it and whip for two minutes more.
Add the mango puree to this milk and sugar mix, stirring well till blended.
Finally, add the fresh cream and churn the mixture for precisely two minutes -- if you churn it for longer after having added the fresh cream, the mixture will curdle.
Pour the mixture into an aluminium pot or vessel, as aluminium will help the icecream set quickly. Fix the lid on tightly, or cover the mouth of the pot with plastic wrap to avoid ice crystals forming in the icecream. Freeze for four hours.
Take the mixture out of the freezer after four hours, and whip it well once more, using a beater or blender. Freeze again for 3-4 hours. Once the icecream is firmly set, return the freezer's temperature to normal.
2 cups chilled milk
1 cup milk powder
1 cup sugar (readjust this quantity if using canned mango pulp)
1 cup fresh cream
1 cup mango pulp
Method
Set the thermostat of your freezer to an appropriately low temperature.
In a saucepan, mix together the mango pulp and two tablespoons of sugar. Boil for 8-10 minutes on a medium flame, stirring well. Then remove from the heat and let cool.
Churn the milk and remaining sugar for about four minutes in a blender (or with a hand mixer/ beater) till frothy. Add the milk powder to it and whip for two minutes more.
Add the mango puree to this milk and sugar mix, stirring well till blended.
Finally, add the fresh cream and churn the mixture for precisely two minutes -- if you churn it for longer after having added the fresh cream, the mixture will curdle.
Pour the mixture into an aluminium pot or vessel, as aluminium will help the icecream set quickly. Fix the lid on tightly, or cover the mouth of the pot with plastic wrap to avoid ice crystals forming in the icecream. Freeze for four hours.
Take the mixture out of the freezer after four hours, and whip it well once more, using a beater or blender. Freeze again for 3-4 hours. Once the icecream is firmly set, return the freezer's temperature to normal.
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