Sunday, November 3, 2013

Mango Peach Ice Cream

We had a short holiday in Bali recently. It was lovely to ride around Ubud, especially around the countryside. What was surprising however, was the number of gelato stalls around. My daughter had a grand time trying out the variety of pink "ice cream". Yes, she only wanted the pink ones.

This is her, enjoying her strawberry sorbetto.

She still wanted ice cream when we got back to KL. So I made a batch of fruity ice cream.  Made from fresh mango and canned peaches, it has a slightly tangy taste which we both love.



This ice cream can be made successfully without an ice cream machine. Here is a recipe:

Mango Peach Ice Cream

1 can evaporated milk
1/3 cup castor sugar
1 mango
2 canned peaches (4 halves)

1. Chill the milk in the fridge overnight.
2. Pour the milk into a large mixing bowl and whip until fluffy (about double the volume).
3. Add in sugar and continue beating.
4. Place the bowl in the freezer for an hour.
5. Puree the mango flesh and peaches with a small amount of the syrup from the can .
7. Pull out the bowl from the freezer and whip for 1 minute, adding the fruit puree.
8. Refreeze and whip again after about an hour . Repeat 3 to 4 times.
9. Place in a container with a lid and store in the freezer.
10. To serve, remove container from the freezer for about a minute before scooping.

1 comment:

  1. wow amazing and nice mango ice cream. and thanks for sharing ingredients and method.