KCB 12.4: Mango Ice Cream
Mango Ice Cream
This delicious ice cream recipe uses a condensed milk and cream combination. It is best to make this ice cream when mangoes are in the peak of season, soft, ripe, and fragrant.
• PREPARATION TIME: 15 minutes
• FREEZING TIME: 10 to 12 hours
• YIELD: Enough for 6 persons
• FREEZING TIME: 10 to 12 hours
• YIELD: Enough for 6 persons
• 1 1/2 cups (375 ml) heavy cream
• 1 cup (250 ml) cold milk
• 1 cup (250 ml) sweetened condensed milk
• 1 1/2 cups (375 ml) fresh mango pulp
• 1 cup (250 ml) cold milk
• 1 cup (250 ml) sweetened condensed milk
• 1 1/2 cups (375 ml) fresh mango pulp
1. Beat the milk and condensed milk together in another bowl until well combined.
2. Pour the milk and condensed milk mixture into the semi-whipped cream and fold in the mango pulp. Mix well.
3. Pour into a metal freezer tray and freeze for about 10 to 12 hours or until solid. About an hour before serving, place the ice cream in the refrigerator to soften slightly.
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