Mango Ice Cream With Condensed Milk recipe: 59 Photos
Mango Ice Cream with Condensed Milk - photo images
FAQ
Condensed milk is used first of all to give the ice cream sweetness (obviously), and then for a few other science-y reasons which you might or might not be interested in. For starters, the high sugar content reduces the freezing point of the ice cream meaning it's more soft and scoopable straight from the freezer.
Although it may be tempting, because of the added sugar, you should generally avoid substituting sweetened condensed milk in any recipe that calls for evaporated. If you don't have evaporated milk available, it's possible to substitute a cup of light cream, or you can make your own.
It works well with fresh strawberry, coffee, melted chocolate or chips or simply flavor it with vanilla and serve with poached peaches on the side.
A conventional Mango ice cream is made with heavy cream, sugar, milk, eggs and mangoes or flavorings. It is a custard based ice cream which is churned to get an airy and light texture.
The Role of Egg Yolks. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. Here's why: After water, egg yolks are mostly fat and protein. Fat, which freezes differently and less hard than water, makes ice cream soft and creamy.
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Video gallery
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Mango ice cream with condensed milk photo paintings
Mango Ice Cream With Condensed Milk - images
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
