Mango Ice Cream makes for an easy dessert, and can be quickly done whenever the craving arises. Made using fresh mangoes, this dessert is surely delicious. Here is a classic recipe with custard as base and an eggless version too to make homemade Mango Ice Cream Recipe.
Mix milk, heavy cream and corn syrup in a pan.
Heat it on low flame.
Remove from heat once scalded (Boiled).
Whisk egg yolks and sugar with a whisk till it is light and creamy.
Pour milk and cream mixture that we heated in the egg yolk slowly and keep whisking while pouring.
Heat this mixture on very low flame till the custard thickens.
Keep stirring throughout.
Do not over cook, otherwise the eggs will curdle.
Remove the pan from heat and cool the custard.
Add the vanilla extract and mango puree and mix well.
Refrigerate this mixture for 12-18 hours.
Pour this mixture in the freezed bowl of ice cream maker and churn as per instruction.
Transfer the churned ice cream in a chilled shallow container and freeze for another 2-3 hours.
Scoop and serve.
If you don’t have an ice cream maker, pour the mixture in a bread pan and freeze for 2-3 hours. Take out from the freezer and blend in a blender to break all the ice crystals. Repeat this process 2 -3 times every 2-3 hours. Freeze till set.
Try to refrigerate the custard base or the eggless base until it is nicely chilled before adding it in the ice cream maker.
Freeze the pot of the ice cream maker for at least 48 hours.
After transferring the ice cream in a container, cover it with cling wrap and then put the lid tightly. It will reduce the formation of ice crystals.
You can add a tiny bit of yellow food coloring if you wish to for a more yellowish looking ice cream. I didn't put any.
If making eggless ice cream, make sure to chill the cream and condensed milk nicely.
Adding a little bit of alcohol in your ice cream mix will make sure it doesn't set too hard. But don't go overboard with it otherwise your ice cream will never set.
Read this article which has lot's of information about ice cream making.