Difference between revisions of "Silky Mango Ice Cream"
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* 2 [[egg]]s | * 2 [[egg]]s | ||
| − | == | + | == Procedures == |
# Beat the [[egg]]s with the [[granulated sugar|sugar]] with an electric mixer for about 5 minutes until pale and thick. | # Beat the [[egg]]s with the [[granulated sugar|sugar]] with an electric mixer for about 5 minutes until pale and thick. | ||
# Fold in the [[mango]] puree, then pour in the [[light whipping cream|whipping cream]]. | # Fold in the [[mango]] puree, then pour in the [[light whipping cream|whipping cream]]. | ||
Latest revision as of 20:05, 13 July 2012
Ingredients
- 1 cup sugar
- 2 cups mango puree
- 2 cups whipping cream
- 2 eggs
Procedures
- Beat the eggs with the sugar with an electric mixer for about 5 minutes until pale and thick.
- Fold in the mango puree, then pour in the whipping cream.
- Chill for a couple of hours then transfer to an ice cream maker and freeze according to manufacturer's instructions.
- When the ice cream has formed, scoop it out of the maker into a lidded container and store in freezer until required.
