The weather in our neck of the woods has been quite summer like in the past couple of weeks. With temperatures hovering around the eighties and low nineties, just the idea of having something cold and refreshing is so appealing. And can anything be better than cold, creamy, melt in your mouth, ice cream on a warm day. That is what I was thinking when I decided to make this treat for R, for the long weekend.
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Ingredients and Method to make Mango Ice Cream
2 cups mango pieces
1 and 1/4 cup sweetened condensed milk
1 and 1/4 cup heavy cream
Puree the mango pieces and sweetened condensed milk in the blender until smooth.
Add heavy cream and blend again. Pour in a freezable container and place in the freezer.
In about an hour and a half when the edges begin to freeze, take out the mixture and whip it in the blender again until soft. Pour back into container and place in the freezer. Allow to freeze.
Scoop, serve and enjoy :)
Notes
I have seen some instructions for ice creams to be taken out and whipped 2 to 3 times every 1 1/2 to 2 hours then allowed to freeze, but with these proportions it set beautifully and I did not need to whip it so often. If you like you could do it more times too.
It has been a while since I made any kind of ice cream and since I had sweet juicy mangoes on hand, I decided to make some mango ice cream. This ice cream has just three ingredients and is so easy, it hardly takes a few minutes to make. Just purée, freeze, give it another turn in your blender and allow to set and your done. Easy peazy and deliciously creamy, a perfect treat for any weekend :)
Click here for a printable view of this recipe
Ingredients and Method to make Mango Ice Cream
2 cups mango pieces
1 and 1/4 cup sweetened condensed milk
1 and 1/4 cup heavy cream
Puree the mango pieces and sweetened condensed milk in the blender until smooth.
Add heavy cream and blend again. Pour in a freezable container and place in the freezer.
In about an hour and a half when the edges begin to freeze, take out the mixture and whip it in the blender again until soft. Pour back into container and place in the freezer. Allow to freeze.
Scoop, serve and enjoy :)
Notes
I have seen some instructions for ice creams to be taken out and whipped 2 to 3 times every 1 1/2 to 2 hours then allowed to freeze, but with these proportions it set beautifully and I did not need to whip it so often. If you like you could do it more times too.
