Mango Ice-cream - మాంగో ఐస్ క్రీమ్ - Natural Fruits Gelato - Andhra Telugu Sweets

Method:

Fix acrylic jar to food processor. To the jar add milk, thick cream, mango pulp, milk powder and powdered sugar and blend till smooth. There should not be any lumps in the mixture, hence blend till smooth. Take a jar which has a pointed mouth for easy pouring---here I have taken a measuring jar. Pour the ice cream mixture into the jar and keep it in freezer to chill. Ice cream sets fast if the ice cream mixture is chilled thoroughly.

Bring out the packet from freezer and remove the ice cream maker bowl from it. Fix the lid and switch on the machine. When the paddle is rotating, add the chilled ice cream mixture slowly into the bowl through the opening. Ice cream sets fast as the bowl came from freezer and also the ice cream mixture is chilled. The rotating paddle breaks the ice crystals formed thus making the ice cream super soft. After 20 to 30 minutes the ice cream sets. Then remove the paddle and serve scoops of fresh mango ice cream in individual cups. Enjoy the fresh taste which just melts in your mouth. To set the ice cream further, transfer the ice cream to containers and freeze in freezer. Take a plastic box and using a spoon transfer the ice cream into the box and cover tightly. Place this box in freezer to set for 2 to 3 hours. See that the box touches the bottom of the freezer to set ice cream fast. Before serving remove the box from freezer and keep it out for 15 minutes to get scoops. Scoop out ice cream into individual cups and serve garnished with wafer sticks and enjoy.

If one doesn’t have an ice cream maker, don’t worry---still one can have this tasty treat. After blending the ingredients in a blender, pour the mixture in steel or aluminum containers and freeze. After every half an hour, remove the container from freezer and beat the mixture using a fork to break the ice crystals. Beat the mixture two to three times till the ice cream is soft. Another way is to pour the blended mixture into choco bar moulds or kulfi moulds and place sticks in the centre and freeze the moulds to get stick ice cream---in this method no extra beating!!!

Points To Remember:

Freezing the ice cream bowl for 24 hours is necessary. If there is sufficient place in freezer, place this ice cream maker bowl covered in plastic bag in freezer so that the freezing time is saved and one can make ice cream as and when required.

Use chilled ingredients if possible. For better results, chill the blended ice cream mixture in freezer till thoroughly chilled.

Often we see the milk powder when not mixed well with milk forms lumps. So it is advisable to first mix milk powder, powdered sugar and milk with a whisk to remove all lumps.

One can even blend all the ingredients together in a blender too but the cream turns into butter when blended for a long time (till smooth texture is obtained). So it is better to add cream lastly and just whip to mix so that we have control on the situation and avoid cream turning into butter. Once the cream in the ice cream mixture turns into butter the texture and taste of the ice cream gets spoiled.

Adding powdered sugar mixes well without overbeating the cream which may turn into butter!!! Add powdered sugar according to taste. After blending the mixture taste it and adjust the sugar. To avoid cream turning into butter, first blend milk and milk powder well to avoid lumps as milk powder is the only dry ingredient which may form lumps. Then add cream and blend using PULSE button---as overbeating the mixture after adding cream may turn it into butter.

Use skim milk powder but not the dairy whitener while using the milk powder.

While using store bought mango pulp, be careful while adding sugar as tinned pulps contains added sugar.

Remember to add the ice cream mixture when the paddle is rotating. Do not first pour the mixture and then fix the lid and start the machine---as the bowl is frozen it sets fast and becomes difficult for the paddle to rotate---so first start the machine and then only pour the ice cream mixture in it.

While removing ice cream from the ice cream maker bowl, do not use abrasive ladles---use soft rubber spatulas or plastic ladles.

While making ice cream I have not set the refrigerator to the coolest temperature. I have set the fridge at normal level where we use it for daily needs. As I have used the ice cream maker it freezes and almost sets the ice cream---so it was not required to have fridge at the coolest temperature. So it took 3 hours to firmly set the ice cream after placing the plastic box in freezer. If the fridge is set at the coolest point, it may take further less time to set. Using aluminum containers or foil packs to chill or set the mixture, it freezes fast (within an hour).

When ice cream is frozen it would be difficult to serve isn’t it? To ease this problem here is a tip. Place the ice cream box in microwave oven and heat on high power for 20 to 25 seconds to defrost depending on how hard the ice cream is. Observe that the ice cream softens in seconds to scoop out comfortably---but remember not to heat for long period otherwise it would melt.

Serve garnished with wafer biscuits, wafer sticks or chopped nuts or as it is!!!!

Enjoy !!!!!!!!!!!!!!

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