Components
- 2 cups of ripe mango (roughly about 2.5 Hayden mangoes)
- 1 14-oz. can of sweetened condensed milk
- 2 cups of heavy cream
- 1 tsp. of vanilla (non-compulsory)
Instructions
- Cube up the mangoes and mix right into a puree. It ought to measure out to about 2 cups.
- Over medium warmth, pour the puree onto a non-stick saucepan and stir for about 10 minutes till the combination reduces right down to 1 cup. (Apparently, this step is essential to stop icicles from forming within the ice cream and in addition to yield a extra intense mango taste.)
- Let the mango puree cool.
- Combine condensed milk with the mango puree.
- In one other bowl, whip heavy cream with a mixer till stiff peaks kind, then gently fold half of the heavy cream into the mango combination.
- As soon as blended, pour in the remainder of the heavy cream and fold till easy. You may add the vanilla in right now should you select to make use of it.
- Freeze for 12+ hours.
Whenever you’re able to eat, let the ice cream thaw for about 5 minutes. This can permit the ice cream to succeed in that mushy, creamy consistency that’s similar to the store-bought type! My youngsters liked this candy deal with and requested for seconds immediately.