Last of the summer ice cream recipe from me…
Mango Ice cream
Ingredients:
1 can of Evaporated Milk, chilled overnight
500g Mango Flesh, chopped or frozen puree or tinned
50g Icing Sugar
The Juice of half a Lemon
Method:
1. Place the mango and lemon juice in a food processor or blender and process to a puree. Set aside or you can buy mango pulp in can (tin).
2. In a large mixing bowl, beat the chilled evaporated milk until it has doubled and thick.
3. Mix in the mango mixture (mango pulp and lemon juice) and the icing sugar and blend thoroughly.
4. Transfer to an ice cream maker and churn for 20 minutes or according to the manufacturers instructions.
Alternatively, if you don’t have an ice cream maker, place the mixture in a freezer proof box and freeze until just beginning to set around the edges. Remove from the freezer and beat well with a fork then return to the freezer until firm (3-5 hours).
It makes 2 litres of smooth velvety ice cream.
You can use other fruits like mashed or purée: raspberries , strawberries, canned peaches (drain before mashing) , bananas, chocolate (add 1 heaped tablespoon of cocoa powder with a little of water to make smooth paste add more water till pouring consistency)
Evaporated milk makes a very smooth ice cream. Nice and easy. Enjoy!
Love mango, love evaporated milk, love ice cream! Couldn't go wrong with this recipe 🙂
Hello The LittleLoaf welcome Its so easy you can make any time of the year.
Thanks for reading my blog. Rx