Mango icecream

Name: Mango icecream
Total time: 30000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup mango purree; 1 cup powder sugar; 1 cup heavy cream; 2 cup full fat milk; 1 tbsp cornflour; 2 tbsp chopped pistachios; Few drops of kewra assence

Deepa Garg @cook_14315431

#goldenapron3
#week17
#mango

Deepa Garg @cook_14315431

#goldenapron3
#week17
#mango

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Ingredients

8 hours+20 minu

4 servings

1 cupmango purree
1 cuppowder sugar
1 cupheavy cream
2 cupfull fat milk
1 tbspcornflour
2 tbspchopped pistachios
Few drops of kewra assence

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Steps

8 hours+20 minu

1

Boil milk in heavy bottom pan,add (dissolved cornflour in cold milk) dissolved cornflour in boiled milk and cook in low flame for 5-6 minutes more till thick by stiring continuously to avoid it lumpy.
2

Add sugar in milk and keep it completely cool.set in freezer for 2 hours.
3

Peel and slice mango.make puree.
4

Now take semi set icecream from freezer and scrap it out.beat the whipped cream till soft peaks formed.(use ice bath on base to keep cream chill)
5

Take all the ingredients including puree in a big bowl add assence and beat with electric beater till fluffy and light.
6

Now.set in freezer again in an airtight container for 8 hours or over night.
7

Ready to serve.serve chilled garnish with pistachios.