Cool and yummy mango homemade icecream

I want to share one of the proudest moment of mine. Couple days back i got a order for 200pieces of vanilla ice cream and 200 pieces of mango icecream from a client for a wedding. That too without any advance notice. At first i was quite scared to take the order because of time constrain. But finally decided to take it as a challenge. Immediately got into action. In a total of 6 hours we completed the complete order. It was one of my proudest moment i can say.

And now back to todays recipe..Oh Ya..Do you think making icecream is hard and time consuming, because you have to start by making a custard. . It is one of my favorite no churn icecream and that is the one which inspired me to make this mango flavoured one..You can check out my strawberry icecream and vanilla icecream.

This recipe has become one of my latest favorite, i have been eating this icecream even i am typing this post..Just three ingredients, whipped together, pour into container, freeze it, ta da you have some lovely scoops of icecream..Great for parties too..

Ingredients for Mango Ice Cream

Mangoes - 4 ( 1 kg)
Milk - 1 litre
Cream - 200 grams (1 cup)
Sugar - 150 grams ( 3/4 cup)

 How to make Mango Ice Cream

Heat milk in a heavy based utensil and boil till it decreases in quantity.

Wash, peel mangoes and separate two pieces. Grind the remaining pieces of the mangoes along with sugar to make puree.

Cool the milk, mix the mango puree and cream to this cold milk and beat.

Put the mixture in a n air tight container and close the lid properly. Keep the container for 2 hours in the freezer. Check to see that the container is air tight.

After 1 hour take out the container from the freezer and beat the frozen ice cream properly so that the cream does not remain in crystal form.
Cut the 2 separated pieces of mango into small pieces and add to this mixture. These pieces seem very nice while eating the ice cream.
Keep the ice cream for another 2 hours in the freezer. Mango Ice cream is frozen and ready.

Freezing Home Made Blackberry Ice Cream

I made this delicious delight last summer, lost the photos on my gargantuan (at the time) hard drive, and never got to post it.

This is a custard-based ice cream, which is the best kind of ice cream there is. You’ll need an ice cream maker; mine’s an old wooden one. The kind you get at The Wal Marts. But any ol’ ice cream maker will do.

Summer means ice cream, even if scoop traditions are different for everyone: It could be vanilla  on the boardwalk, coated in rainbow  and served in a waffle cone, or a cup of custard layered with Italian ice on a hot, humid night in the park.

For me, the first sweltering, sticky days of June bring to mind homemadeice cream. When I was little, we had an old-fashioned, rickety wooden ice cream maker. Using one of those is a far cry from powering up the modern ice cream machine and watching it silently whir away in your kitchen.

With the old-fashioned kind, you pack it full of rock salt and ice and haul it outside (it’s messy!). Sprawled on the grass, you crank the handle for what feels like eons. The silky custard inside offers little resistance at first, but as it hardens, it gets more and more difficult to turn. You end up sweaty with tremendously sore biceps and a serious appetite for dessert

Ingredients

2 pints fresh blackberries
1 1/4 cups sugar
Juice of 1/2 lemon
1 1/2 cups half-and-half

5 egg yolks
1 1/2 cups heavy cream
4 ounces semisweet chocolate

Direction

Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.

Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.

Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.

Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.

Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool.

Freeze the mixture according to your ice cream maker's instructions.

When it is frozen, chop the chocolate into chunks and stir into the ice cream.

Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight.