Mango Custard Ice Cream Video Recipe

Mango Custard Ice Cream , this recipe is egg based homemade ice cream from scratch and the video tutorial explains using ice cream maker but I have explained at the bottom of the post how to get the same using handheld mixer.  Also if you are looking for egg less version of Mango Ice Cream then you can find it HERE. We like to have Ice creams any time and in any season ie even in winter as well. So I prefer homemade which are reduced in sugar and I mix any seasonal fruit in it. So today I chose mango, the king of fruit in our regular ice cream chart and its such a great summer recipe to indulge. You can check several ice cream and Popsicle ie Frozen dessert recipes HERE and stay tuned for more coming up. For using electric ice cream maker you have to freeze the bowl nefore use as per instruction provided in your ice cream maker.

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 – 1/2 Cup Plus milk 3/4 cup
Yolks – 6 Numbers
Sugar – 1 Cup

Mango Custard Ice Cream Preparation

How to prepare the Custard

• In a pan add 1.25 cups regular milk and boil in a medium heat.
• Let the milk foam and then reduce temperature so that milk evaporates and gets thick say it reduce to 1 cup or less.
• Add egg yolks and sugar in another sauce pan.
• Whip the yolk and sugar or stir until yolks turn foamy and pale.
• Add evaporated hot milk to the yolk mixture.
• Again bring the milk and yolk mixture to boil.
• Keep stirring in low to medium flame, and make sure you have not burnt the bottom of the pan.
• At one stage the mixture has bubbles on sides , thickens while stirring and don’t let it boil.
• It turns perfect custard, while stirring you feel it (refer video).
• Remove from heat, filter the unwanted chunks if any.

How to make Mango Custard Ice Cream in the Electric Ice Cream Maker

• Once the custard is at room temperature, add mango puree, heavy cream and the flavor you wish ( I used cardamom powder).
• Mix all together, You can taste right now and add more sugar if required.
• Refrigerate the custard mixture for at least 30 minutes or till use.
• Fit the attachments in the kitchen aid mixer (refer video).
• In STIR mode pour the custard mixture.
• Let the mixture churns and turns in to perfect textured ice cream.
• It takes 30 – 35 minutes to turn foamy and shiny ice cream.
• Transfer the cream to an air tight bowl and Freeze for 6 hours or overnight.
• Serve chilled 🙂

How to make in Electric Handheld Mixer

• Prepare the custard as mentioned above.
• Once custard cooled add mango puree and flavor to it , chill for 30 minutes.
• In a chilled bowl using wire beater, whip the heavy cream to soft peaks.
• Now add the chill mango puree and custard mixture.
• Gradually whip for another couple more minutes until you see traces in the whipping mango ice cream mixture.
• Store in an air tight container and freeze overnight or at least for 6 hours before serving .

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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.