Mango Ice cream
Ingredients for Mango Ice Cream
1 tin-NESTLÉ MILKMAID Sweetened Condensed Milk
2 cups-Fresh Cream
3 cups (450ml)-Milk
3-Ripe Mango pureed
How to make Mango Ice Cream
Combine the NESTLÉ MILKMAID Sweetened Condensed Milk, milk and mango puree in a bowl. Whip the cream lightly and fold into the mixture.
Pour into a freezing tray and freeze till half set. Remove and beat with a whisk or electric beater until smooth. Doing so will help keep the texture of the ice cream soft and creamy while it sets.
Return to tray and freeze till well set.
Vanilla Ice cream
INGREDIENTS
1 cup (250 ml) whole milk
3/4 cup (150 g) sugar
2 cups (500 ml) heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
3/4 teaspoon vanilla extract
PREPARATION
Warm the milk, sugar, 1 cup (250 ml) of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Pista Ice cream
INGREDIENTS
1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk (do not use low-fat or nonfat)
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped
PREPARATION
Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
Cooking 