How to Make Yummy Fresh Mango Ice Cream

Fresh Mango Ice Cream.

You can cook Fresh Mango Ice Cream using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Fresh Mango Ice Cream

1. You need 250 / 1 ml cups of Milk Full Fat.
2. Prepare 250 1 ml cups of Heavy Cream.
3. Prepare 1 Tablespoon of Cornstarch (cornflour).
4. You need 1.5 Tablespoons of Glycerol monostearate (GMS).
5. Prepare 1/5 teaspoon of Carboxy methyl cellulose (CMC).
6. It's 2 Tablespoons of Milk Powder.
7. It's 3/4 cup of Sugar Regular (adjust to suit your taste for sweetness).
8. You need 1 teaspoon of Liquid Glucose (optional - I did not use).
9. You need 2 of Mangoes Medium sized.
10. You need of Yellow food coloring.
11. It's of Mango Essence.

Fresh Mango Ice Cream step by step

1. Mix cornflour, GMS and CMC with 1/4 cup of milk and set aside..
2. Bring the remaining milk and cream to a boil. Add sugar and mix well. Let it boil for 10-12 minutes while you stir constantly. This reduces the milk (by evaporating the whey) and makes the ice cream more creamy.
3. Lower the flame and slowly add the milk-cornflour mixture while stirring constantly. Keep cooking on medium heat while constantly stirring. Cook till you have a thick custard. When you dip a wooden spoon and the mixture coats the back of the spoon, it is done. Switch off the flame.
4. This is one of the most crucial step – pass the mixture through a sieve / filter to catch any lumps. This gives a smooth texture to the ice cream..
5. Meanwhile, scoop out the flesh from 2 juicy mangoes and puree them to a smooth & thick liquid..
6. Add the mango puree to the cream mixture and mix well. Taste and add more mango essence if you feel the need. Pour into an bowl (preferably aluminum), cover with aluminum foil and keep in in the freezer until it almost freezes (around 2 hours).
7. Every 2 hours, remove the bowl, add the ice cream to a blender and blend to break up the ice crystals (if any). You can also do this with a hand held electric whipper / whisk. Do this at least 3-4 times. For the final time, whip and place in the freezer for about 4 hours or until it is fully set..
8. Scoop out and enjoy!.
9. G.M.S (Glycerol monostearate) - GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents. GMS is largely used in baking preparations to add "body" to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It contains both water & oil soluble groups in one molecule. This characteristic structure enables it to be a very effective emulsifier. Another important advantage to G.M....
10. C.M.C (Carboxy methyl cellulose) - CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries. Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream..