Creamy Mango Ice Cream WIthout Cream

Make rich creamy delicious ice cream with your favourite fruit Mango WIthout using Egg or Cream

Ingredients:-

• 2 cup chopped Mangoes / Aam
• 1 Lemon / Nimbhu
• 1/4 tsp Baking soda
• 1 litre Milk / Doodh
• 5 tbsp Sugar / Cheeni
• 4 tbsp Corn starch
• 4 tbsp Milk powder

Method:-

1. Add chopped Mango pieces to a mixer grinder and make a purée out of it also mixing lemon juice.
2. Add the made purée to a nonstick pan along with sugar to make a Mango sauce.
3. Continuously stirring keep on cooking over a medium heat till it comes to boil.It will take 2 to 3 minutes.Then keep it aside.
4. Now we will prepare a Custard.Add milk to a pan.but before Milk gets hot add 4 tbsp of Milk to Corn flour and make a slurry.Keep it aside for a while.
5. Next add Milk powder and Sugar to the Milk.
6. Keep on boiling Milk over medium-high till it gets half.Stir intermittently touching bottom of pan scraping sides.
7. When Milk gets half add Baking soda.Put heat to low as the Milk will abruptly rise.
8. Add side kept Corn flour slurry.Keeping heat to low continuously keep on stirring otherwise corn flour might settle and burn.
9. Within 1-2 minutes Milk gets thick,remove from stove.
10. After removing from stove stir occasionally while the made custard cools down to avoid forming of thick layer over it.
11. After custard comes down to room temperature add Mango sauce and mix.
12. Drop the mix into a container and let it freeze 4-5 hours.
13. Make frozen ice cream pieces and churn it in the grinder for about a minute.
14. You can now see the difference in this smooth Ice cream milk batter.
15. Add this again to the container with some design over it made with remaining Mango sauce.
16. Cover and let Mango Ice Cream completely freeze .
17. Take out and wait 7-9 minutes to easily scope out the Ice Cream.
18. For serving you can add little more Mango sauce over your Ice Cream.

Tips :-

• For more rich and creamy ice cream use full fat milk.
• If you are using full fat Milk ,then no need to add Milk powder.
• Use a thick bottom pan or nonstick.
• After custard cools down it will get more thicker.

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