Saturday, 20 February 2016

Mango Butter Ice Cream


For the ice cream:-
  • Whole milk 2 cup.
  • Heavy cream 2 cup.
  • Egg yolk 5.
  • Granulated sugar 1/2 cup.
  •  Salt 1/2 tea spoon.
  • Butter 2 table spoon.
  • Vanilla extract 1 tea spoon.
  • Maple syrup 1/2 cup.
For the blueberry bits:-
  • Fresh mango slices 2 cup.
  • Granulated sugar 1/4 cup.
  • Lemon juice 1 table spoon.
How to make:-

  1. Take a pan and heat the whole milk,maple syrup and sugar on medium-low heat.
  2. Take a bowl and whisk the egg yolks until become light and pale yellow color.
  3. Add 1/4 cup warm milk and stir.
  4. Add it into the milk pan and stir for 5-7 minutes.
  5. Remove from the heat and stir in heavy cream,salt and butter.
  6. Transfer it in a freezer box and keep it in fridge for 12 hours.
  7. Before churning the ice cream make the blueberry swirl.
  8. Take a small pan and heat the blueberry,sugar and lemon juice on medium heat for 2 minutes.
  9. Remove from the heat and leave it for cool for 1 hour.
  10. Transfer it in your ice cream maker and churn according to the  instructions.
  11. Once the ice cream is done churning,scoop half of the ice cream into a container.
  12. Pour half of the mango slices over the ice cream.
  13. Again pour the remaining ice cream,then remaining blueberries over the ice cream.
  14. Gently swirl the remaining mango slices in the ice cream with the wooden spoon.
  15. Keep it in freezer for 12 hours.
Serve and enjoy with ice cream:-

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