Mango icecream

Very delicious homemade mango icecream!

Ingredients:
Mango pulp-1 cup-(strain the pulp through a sieve to remove fibers ),
Amul cream(small tetra pack)-180 ml-low fat 25%,
Milk full fat-1/2 cup,
Icing sugar(sieved)-1/4 cup,had to add 4 tbsp more to adjust the sweetness,
Vanilla essence-3/4 tsp.

Note-would have preferred full fat cream,but this is what is available locally.
Since the weather is hot and the cream is of low fat content,it is a little difficult to get a soft peak of the cream.It takes 12 to 15 minutes to get the cream light and soft.
I have used a bowl with ice cubes and 1/2 glass cold water to keep the bowl to beat the cream.
Keep the beater blade and the bowl in which you plan to beat the cream, for half hour in the freezer to chill.

You will need a beater and a hand blender.

Method:
Peel the mangoes and cut into small pieces.
Blend them in a blender to make them into puree or use a hand blender.
Sieve the puree in a bowl, through a strainer to remove the fibers.
Measure one cup and put in the fridge to cool.
Milk and cream should be cold too.
Take a large bowl and put ice cubes and cold water in it.

Place the chilled bowl on it.

Pour the whole tetra pack of 180 ml of cream and beat with the blender for 12 to 15 minutes until the cream is light and fluffy and very little soft peaks will appear.Heavy cream will not take so much time.

Add icing sugar in batches and beat for few seconds.

Add vanilla essence with the last batch of sugar and beat for few seconds.

Add 1 cup of mango pulp and 1/2 cup of full fat cream milk.

Run the blender for 2 minutes.(adjust sweetness)

Pour the creamy mango mixture to the loaf pan or a plastic container(do not use glass container to freeze the ice cream as the difference in temperature out side and inside will break the glass bowl)

Cover with aluminium foil.

Put in the freezer for two hours.

After two hours the sides will start to harden and form crystals.
Run a hand blender for 1 minutes all around to break the ice crystals.

Bubbles will form on top.Run a fork to break it and then cover and  put back the pan in the freezer for another two hour.

Run the hand blender for a minute.

Smooth the top with a knife or back of the spoon.

Cover and put back the loaf pan in the freezer to set overnight.

Since this icecream is made using a blender and not an icecream maker,the icecream will be a little hard when you take out from the fridge.

Leave it for 15 minutes for the icecream to soften.
After 15 minutes the sides will start to melt and then using a spoon or icecream scoop,scoop out the mango icecream in your serving bowl.

Once you taste it will be amazing! The ice cream will melt in your mouth and it will be difficult to judge if this is better or the the market one:)
Serve with fresh cut mangoes.
Serves eight large scoops.