I cant believe summer is almost gone. The chill in the air is slowly and steadily returning. So before I bid farewell to summer, I was in the mood of ice-creams. I enjoy store bought ice-creams, and love to try out different flavours and brands. But homemade is far superior to the store-bought kind – without added preservatives or stabilizers, or air whipped in to add volume.
I do not have an ice-cream maker, I would love to, but I am not really sure which one is the best in the market, any suggestions from you readers?
But what if I do not have an ice-cream machine at home, I can still make yummy ice-cream using this very simple and easy method. One of my most favorite flavors for ice-cream is Mango! then comes nutella, chai, pictachio, strawberry, vanilla and the list goes on. This simple technique will give you a delicious homemade ice-cream, which everyone in your house will enjoy. Condensed milk is a magic ingredient when making no-churn ice cream – the end result will be creamy, smooth and not at all icy.
Easy Homemade Mango Ice-Cream without a Machine
Mango Pulp – fresh/canned – 2 cup, smoothly pureed
Condensed Milk/Evaporated Milk – 1 cup (with or without fat – your choice), chilled overnight in refrigerator
Pour the condensed milk or evaporated and pureed mango pulp into a large bowl. Beat with an electric whisk until thick and quite stiff for 8-10 minutes. Pour into a freezer container or a large loaf tin, cover with cling film and freeze until solid, about 6 hours or overnight. Enjoy!