How to make Roasted Peaches and Mango Chilli Ice Cream (Eggless)
Preheat the oven at 180 degrees and line a baking sheet with parchment paper. Set aside.
Wash and wipe the peaches with a kitchen towel and slice in halves. Remove the seed and lay on skin on the lined baking sheet. Sprinkle with a little sugar and keep it in the oven.
After 20 minutes or so, turn the peaches flesh side down and roast for another 15 minutes or till the juices start to run (ensure that the peaches do not get burnt). Cool and blitz the peaches till pureed. Keep aside.
Wash and wipe the mangoes. Peel and dice them and blitz till pureed. Set aside.
Whip the cream with an electric whisk till it's light and fluffy. Add condensed milk and beat for another 2-3 minutes.
Fold in the peach and mango puree along with chili flakes and pour the contents into a non reactive metal or glass dish or into a plastic container with an air tight lid. Keep the container in the freezer.
Let the ice cream set for an hour and then whisk it to get rid of ice that gets formed along the edges.
Once you have whisked the ice cream, allow it to set again in the freezer and whisk once again after an hour. Repeat this process 6- 7 times, then cover the ice cream container with a cling wrap or an air tight lid and let the ice cream set in the freezer for at least 6 hours or overnight.
Transfer the ice cream container into the refrigerator half an hour before serving. Scoop or slice the ice cream and serve!
My Tip: Note: You may use a ceramic baking dish in case you do not have a baking sheet.
Feel free to peel the skin off the peaches (I used them with the skin).
Choose the mangoes that are not fibrous such as Dasheri, Alfonso, Kesar, Safeda, etc.
You can roast a few more peaches to serve with the ice cream or you can serve it with mango sauce.
Adjust the heat of the chilies as per taste.
The amount of ingredients used in this recipe make a huge batch. Feel free to halve the recipe.
In case you don't have an oven, you can slow roast the peaches in a heavy bottom pan by sprinkling the sliced side with a little caster sugar. Allow to caramelize a wee bit. Add a little water to cook them further till done.