Go Back Email Link
Print
Mango Custard Ice Cream
Author: Sangeetha Priya
Ingredients
  • Ripen Mangoes - 3 or Puree - 1.5 Cups
  • Heavy Cream - 1.5 Cups
  • Cardamom Powder - 2tsp or any flavor as you wish
For the Custard
  • Regular Milk - 1.25 Cups reduced to 1 Cup or bit less than that ie homemade evaporated milk
  • or Use Half and Half - 1 Cup
  • Yolks - 6 Numbers
  • Sugar - 1 Cup
Instructions
How to prepare the Custard
  1. In a pan add 1.25 cups regular milk and boil in a medium heat.
  2. Let the milk foam and then reduce temperature so that milk evaporates and gets thick say it reduce to 1 cup or less.
  3. Add egg yolks and sugar in another sauce pan.
  4. Whip the yolk and sugar or stir until yolks turn foamy and pale.
  5. Add evaporated hot milk to the yolk mixture.
  6. Again bring the milk and yolk mixture to boil.
  7. Keep stirring in medium flame, and make sure you have not burnt the bottom of the pan.
  8. At one stage the mixture turns perfect custard, while stirring you feel it (refer video).
  9. Remove from heat, filter the unwanted chunks if any.
How to make Mango Custard Ice Cream in the Electric Ice Cream Maker
  1. Once the custard is at room temperature, add mango puree, heavy cream and the flavor you wish ( I used cardamom powder).
  2. Mix all together, You can taste right now and add more sugar if required.

  3. Refrigerate the custard mixture for at least 30 minutes or till use.

  4. Fit the attachments in the kitchen aid mixer (refer video).
  5. In STIR mode pour the custard mixture.
  6. Let the mixture churns and turns in to perfect textured ice cream.
  7. It takes 30 - 35 minutes to turn foamy and shiny ice cream.
  8. Transfer the cream to an air tight bowl and Freeze for 6 hours or overnight.
  9. Serve chilled :-)
How to make Mango Custard Ice Cream in the Electric Handheld Mixer
  1. Prepare the custard as mentioned above.

  2. Once custard cooled add mango puree and flavor to it, chill for 30 minutes.

  3. In a chilled bowl using wire beater, whip the heavy cream to soft peaks.

  4. Now add the chill mango puree and custard mixture.

  5. Gradually whip for another couple more minutes until you see traces in the whipping mango ice cream mixture.

  6. Store in an air tight container and freeze overnight or at least for 6 hours before serving.