Eggless, Low Fat Mango Ice Cream

Patience is not a virtue that I have in abundance, and ice cream making really tests my patience. I mean, imagine making the ice cream and then blending it again and again and again and again and again and again - see, aren't you already running out of patience reading 'again and again' - before being able to completely freeze it and eat it! That takes real patience and restraint and so more often than not, I'd end up with store bought ice creams.

But there is nothing like home made ice cream and so finally, last month, I trooped down to an electronics store and bought an ice cream maker.

Ice cream making is such a breeze now - wonder why I waited so long to buy one!!

Most of the ice cream recipes that came along with the ice cream maker or the ones I found on the net used either egg yolk or cream. Considering we have a major sweet tooth and indulge in ice creams very often, I wanted an ice cream that used neither egg yolks or cream - a slightly healthier version.

I was complaining about this to my mum and she mailed me this recipe - this is a recipe that she had in her old recipe book - and boy! what a lovely, creamy ice cream it results in.

I have made numerous flavours - chocolate, lychee, vanilla (you have been warned - I will be posting ice creams very often now!)- but when it is the season for mangoes, how can I not make mango ice cream?

Eggless Low Fat Mango Ice Cream

Ingredients

Low Fat Milk - 400 ml + 50 ml
Unsweetened Skimmed Milk Powder - 40 gms ( I used Saagar Milk Powder)
Sugar - 40 gms (use more or les depending on the sweetness of the mango)
Cornflour - 1 tsp
Mango pulp - 400 ml

Method:

Mix together milk powder, sugar and cornflour with 50 ml milk to make a smooth paste without any lumps; this is takes a lot of patience so I whiz mine in the mixie.

Boil the remaining milk, then add the paste slowly stirring continuously and bring it to a boil. Simmer for 2 mins. Let it cool - I cool this in an ice water bath.

Once it cools, add the mango pulp and blend it in the mixie.

Freeze according to your ice cream maker's instructions. Tada....enjoy the delicious and creamy mango ice cream!!

(If you don't have an ice cream maker, then blend the ice cream 4-6 times everytime it reaches a semi -soft stage to break the crystals).