Mango Ice Cream
This luxurious Mango Ice Cream captures the essence of summer with the aromatic sweetness of ripe Pairi mangoes blended into a rich, sweetened milk base. The traditional preparation combines reduced milk with fresh mango pulp and beaten egg yolks to create a velvety, golden frozen dessert that is both refreshing and indulgent. Perfect for cooling down on a hot day, this historical recipe offers a creamy texture and the authentic taste of Indian mangoes.
Ingredients
- 4 cups Whole milk (Originally '2 Sher'. Converted to approx 1 quart/liter.)
- 1 cup Granulated sugar (Originally '0.5 Sher'. Converted to approx 0.5 lb.)
- 4 large Ripe mangoes (Pairi or Alphonso) (Use Pairi variety for authentic flavor if available. You will need the pulp/juice.)
- 3 large Egg yolks (Beaten well. Use pasteurized eggs if concerned about raw egg consumption, as they are added after cooling.)
Instructions
- 1In a heavy-bottomed saucepan (originally a tinned vessel), bring the milk to a boil.
- 2Add the sugar to the boiling milk. Let it boil for another 4 to 5 bubbles (simmer for about 5 minutes) to ensure the sugar is fully dissolved and the milk slightly reduces.
- 3Remove the sweetened milk from the heat and allow it to cool completely to room temperature.
- 4While the milk cools, extract the pulp/juice from the mangoes. In a separate bowl, beat the egg yolks thoroughly until they are thin and fluid.
- 5Once the milk is cool, mix in the beaten egg yolks and the mango pulp. Pour the entire mixture through a fine mesh sieve (originally a fine-holed sieve) into a clean vessel to ensure a smooth texture.
- 6Pour the strained mixture into an ice cream maker and churn according to the manufacturer's instructions until frozen hard. (Originally: Fill into the mold and freeze hard as written in the ice cream making method).