I haven’t met too many people who are indifferent to ice cream.
In fact most people I know love it. Lots.
And then I met B who was unmoved every time I brought a new flavour home. “Meh”, was his reaction.
So tubs of Hagendaaz, Ben and Jerry’s, Tillamook and Dreyers passed through our portals untouched by B.
“I’d rather eat an apple,” he told me once, to my chagrin….
I’d grown up making ice cream at home – but with all the variety, so easily found in Singapore, I had all but given up.
When I found a recipe for a 2 ingredient ice cream on the Internet, I just had to give it a shot. My first few attempts were too sweet for our taste.
I have been tweaking the recipe, adding fruit purée, caramel sauce, chopped figs and what have you.
But when Indian mangoes are in season, they take centre stage.
Here’s a rough blue print for the recipe. Play around with different add ons to create your own unique ice cream.
2-3 Mangoes*, cubed and puréed
400 ml fresh cream
1/2 tin, condensed milk
- Whip the cream over an ice bath, until soft peaks form.
- Add the condensed milk and fold in.
- Reserve half of the mango purée for later.
- Add the rest of the mango purée and fold in.
- Pour into a flat container and freeze for an hour or so.
- After an hour – or before the ice cream has set very firmly, take out the container, add the rest of the mango purée and swirl into the ice cream with a spoon.
- Voilà! Mango ripple ice cream.
And now, let me hide this from B. He’s eaten more than his fair share.
*I used Banganpalli mangoes for the ice cream, but they are very pale. So I then used puréed Alphonso mangoes for the swirl.
If your mango ice cream is very pale, use a 1/4 tsp of turmeric for colour – you can then pass off the ice cream as medicinal, due to its antiseptic qualities!
Saffron strands would also add colour, but saffron is a strong flavour and here I like the mango to play the starring role.
Let me know what flavour of ice cream you are going to try out.