Alphonso Mango – 2
Whipping Cream – 2.5 cups to 3 cups
Sugar – 3/4 cup to 1 cup
Vanilla Essence – 1 tsp
Before beginning the ice cream process, freeze the bowl in which cream needs to be whipped along the hand mixer blades in the freezer overnight. Thaw the whipping cream in the fridge overnight.
Set the freezer temperature to the coldest.
Wash and peel the mangoes. Chop them into small pieces.
In a blender, add the chopped mangoes,sugar and vanilla essence. Make it into a smooth puree.
Take out the chilled bowl and add the whipping cream. Take out the hand mixer blades.
Beat the whipping cream to sharp peaks. Once the peaks are formed, if you invert the bowl, cream should not fall out.
Mix the mango puree into the whipped cream.
Cover the bowl with cling film or aluminium foil and freeze the mixture for 3 to 4 hours.
Take the ice cream out. Whip the mixture again for 5 to 10 minutes till smooth. This is done to prevent ice crystal formation.
This process can be repeated two more times in 3 to 4 hours interval.
After the final whipping , freeze the ice cream for 10 hours.
Serve the ice cream with chopped mangoes and mint .
PS: I have used non dairy whipping cream. Any cream can be used for this ice cream. If you are using amul fresh cream or milky mist dairy cream, please check the you tube videos for whipping of dairy cream.
Dairy whipping creams will form only soft peaks. Over whipping of dairy cream will result in curdling the cream.