Sunday, 12 August 2012

Mango Ice Cream

·         1 large mango
·         1 cup heavy cream
·         1 tbsp corn starch
·         ¾ cup ground sugar
·         1 lemon
                Peel and cut the mango in slices and make the mango pulp. Add 1 tbsp of water to the corn starch and mix well.  Take one tsp of the lemon zest. Now take a heavy bottom skillet and put heavy cream, sugar, and corn starch in it. Cook the mixture over medium high heat stirring continuously until it boils. Then lower the heat and cook for 1-2 minutes. Then remove it from heat and let it cool at room temperature for about 10 minutes. Now add the 1 tsp lemon juice, lemon zest and mango pulp to it. Mix it well. Pour the mixture in the serving bowl and freeze it for about 2 hours. Then take it out and stir it well for 1-2 minutes and put it back in the freezer for 7-8 hours. Better you put it for overnight.