Name: Mango Ice Cream with Chia Seed recipe by Alka Jena at BetterButter
Prep time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 1 cup Ripe Mango pureed; 2 cups heavy cream; 400 gms condensed milk; A pinch of saffron; 1 tbsp green pistachios; 1 tbsp chia seeds

ABOUT Mango Ice Cream with Chia Seed RECIPE

Mango Ice cream with Chia seed is a combination of mango pulp, saffron stands, pistachios and chia seeds in the ice cream. This can be made without an ice cream maker easily with very few ingredients.

Instructions

Pour the heavy cream and the saffron strands into a mixing bowl.Using a hand mixer whip the cream on high speed until it holds stiff peaks. Do not overbeat.
Gently mix the whipped cream into the condensed milk. Add the mango pulp and mix well. Transfer the ice cream mixture into a freezer container.
Smooth the top, then cover it with plastic wrap tightly to prevent from ice crystals forming on the top.
Freeze for unto 6 hours so that ice cream is firm to be scooped.Remove once set 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.
Add the pistachios and the chia seeds and return to a tray and freeze till well set. You can beat the ice cream 3 to 4 times within an interval of one hour to get a soft and creamy texture.

Similar Recipes