It’s hard to believe that 7 years ago today I launched my food blog! My blog is a great medium through which I share my love for cooking ‘n’ clicking and everything around it…the stories and the lovely memories. Even if I don’t publish posts regularly, my blog has been there for me and has given me the motivation and the encouragement to keep going and to strive for more. And that comes from you, the readers and followers of this blog. You an integral part of this food blog and have been the wonderful force that drives me to come up with interesting concoctions and take mouth-watering pictures. And it’s not just that! Through my blog, you have offered me a ton of opportunities  – catering food for your special events and teaching cooking classes and inviting me to host your cooking parties.  What an amazing journey it has been in the last 7 years and I am very grateful and thankful to you all!

Enjoy the rest of your summer and see you in the fall. Signing off on a sweet note, with my cardamom-scented Alphonso mango ice cream.

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For 1 quart  of ice cream

Custard Base (prepared previous day)

½ cup whole milk

2 large egg yolks

1/3 cup sugar

1 cup heavy cream

Mango Flavoring (prepared previous day)

½ tsp ground cardamom

½ pint heavy cream

½ of 28 oz can of Alphonso mango pulp (available at any Indian grocery store)

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Day 1

Freeze the ice cream maker container according to manufacturer’s directions.

Mix the ingredients for the Mango Flavoring and set in the refrigerator to chill.

For the custard base, start by heating the milk in a sauce pan over medium-low heat.

While the milk warms, prepare an ice bath by setting a medium bowl over a larger bowl partially filled with ice and water. Set a strainer over the smaller bowl and set aside.

In a separate bowl, whisk together the egg yolks and sugar until pale yellow in color and the sugar has dissolved. Gradually pour the warmed milk into the yolk mixture, whisking constantly. Pour the mixture back into the same saucepan you used to warm the milk. Cook for 3 to 5 minutes, stirring constantly, until the custard thickens and coats the back of a wooden spoon. When you run your finger on the back of the spoon, the line stays intact.

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Strain the custard into the top bowl of the ice bath to stop the cooking process. Add the heavy cream and stir over the ice bath until cool. Cover the bowl with plastic wrap and chill thoroughly overnight.

The ice cream base and the flavoring have to be cold before they go in the ice cream maker.

 

Day 2

Combine the custard base and the mango flavoring and mix well. Transfer it to the ice cream maker container and follow the manufacturer’s instructions to make the ice cream.

Mango Icecream

It takes about 25-30 mins for the ice cream to form to a soft, solid consistency. Transfer into an air tight freezer-friendly container and freeze for an hour or so before serving.

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The ice cream will stay in the freezer for up to 6 months (if it lasts!)

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