This simple 3-component ice cream taste like a tropical escape

If you are hot and sticky outside, I find that nothing beats a spoonful of homemade mango ice cream. Ghostly, tropical and just the right amount of sweet. If you are prepared correctly, you get a smooth, creamy texture, usually from a professional machine. But you don't need it.

This Churn Mango's ice cream recipe is based Two smart ingredients– sweetened condensed milk and whipped cream – most homemade frozen desserts to avoid icy pitfalls. The result is rich, velvety and scoopable ice cream straight from the freezer. And if you wonder how it works (and why the Mango Püre is perfect for Churn), let's take a closer look at the science behind it.

To understand the texture of ice cream

If you look at the ice cream under a microscope, you will find the condition of all three materials: solid, liquid and gas, each working together to create its signature texture.

• The solid parts are ice crystals and partly crystallized fat spheres.
• The liquid phase comes from dissolved sugars and knit water.
• Gas is the air whipped into the base, which makes ice cream light instead of dense.

In a commercial ice cream, air is added during the procedure called the exceeding. You can let an ice cream machine do the job for you. However, if you skip the machine, such as the following in the Churn recipe, the choice of ingredients is crucial.

Ice crystals

Ice crystals are the key to creating texture. When they are small, the result is smooth and creamy. When they are too big, you get a granular, iced texture that ruins every bite.

What causes the big crystals? Free water. The unlimited water you have in your base, the more ice you have a chance to grow. This is the reason why the choice of ingredients is so crucial to the Churn recipes.

There are three ways to treat crystal growth:

• Manuallyby mixing frozen ice cream blocks (like a ninja creami or food processor)
• MechanicallyWith the disintegration of crystals when they form (like an ice cream maker)
• Chemicallyusing ingredients that resist ice formation (essential for the churn method)

Why is Churn No Churn Work

Churn ice cream relies on low water activity ingredients-which means that very little free water is available for freezing into large crystals.

Here the sweetened compressed milk is ideal. Since it is about 45% sugar and only 25-27% water, the freezing point is significantly lower than milk or even evaporated milk. (Condensed milk freezes at about -15 ° C while the usual milk freezes around -0.5 ° C.)

This means that even in a regular home freezer, condensed milk remains half fluid and the ice cream base is soft, creamy and easy to be fooled without requiring mechanical rotation. In short, sweetened compressed milk regulates not only the addition of sweets but also the texture.

The role of whipped cream

To build the structure and ease, I mate the condensed milk with a cold heavy cream and cut it into soft peaks. This introduces the air into the mixture, creating a foam -like structure that mimics the overcrowding of the commercial ice cream.

Fat and air in the whipped cream interrupts ice crystal formation, creating obstacles that prevent water from fitting into crispy, icy pieces. Together with compressed milk, they make a foundation that freezes nicely and feels like a luxury in the tongue. Just make sure not to overpower. Stop at the soft peaks as too much air can lead to crumbly texture when frozen.

Why Mango is the perfect dishes taste?

The fruit can be complicated to install homemade ice cream. Most fresh fruits are in high water, which creates exactly the icing that we try to avoid. But the mango, especially when cooked in a thick puree, behaves very differently. The mango has:

• Natural sugars that help to bind the water
• Fiber and pectin that add the body and prevent separation
• Rich, shiny, fruity aroma that holds up even in the case of cold

Find a canned or frozen mango machine or puree that is 100% mango without added sugar or stabilizer. Brands such as Deep, Swad or Kear Mango puree are widely available in Indian or international grocery stores and on the Internet. If you use fresh mang, puree and cook sugar to concentrate the taste and reduce moisture. By cooking mango puree with brief sugar, it enhances the taste and improves the texture. Added sugar also helps to bind free water, making it less likely to form disturbing crystals.

Whether you are bought in shop or homemade, the end result is a vibrant, fruity whirlwind that remains creamy and well integrated in the ice cream base rather than icy or wet. One of the neighbors told me that this mango ice cream reminded him of a mango cream. High praise and a sign that I did well.

To improve the proportions and texture

Through the testing, I found that a cup of condensed milk gave two cups of whipped cream the best balance for sweets and scoopable texture. Due to throwing the condensed milk at 1/2 cup, the mixture made the mixture too air, which resulted in a crumbly texture that did not keep it well in the freezer.

If you make this a few days in advance, you can slightly increase the condensed milk or mango puree; Extra sugar helps maintain softness. Just find out that in the first days the best is the best; It remains for a longer period of time, called Ostwald ripening, in which small ice crystals melt and reflects larger, resulting in an Icer texture. So, the fresher, the better.

Cooking method
(Keep on the screen awake)

• 2 cup (480 ml) heavy whipping creamcold

• 1 cup (240 ml) sweetened compressed milk

• 1 3/4 cup (420 ml) mangoophery (see comments), shared

1. In a food processor or blender, it processes heavy cream, stopping and scraping the side of the processor vessel when it is needed to stir until thickened and soft peaks develop for 30-60 seconds.

2. Add condensed milk and 1 1/2 cup mango puree and process until well combined for 10-20 seconds.

3. Pour the mixture into a bread pan, an 8-inch square baking dish or container or a large metal or glass bowl. Sift the remaining 1/4 cup mango puree on top and carefully swirl into a cream mixture with a fork teeth to create a swirling pattern. Press the rinse of the plastic pack to the surface and frozen frozen when frozen and frozen for at least 6 hours.

4. Scoop and enjoy.

Special equipment

Food processor or blender

Make-Head and Storage

Ice cream can be frozen up to 4 months.

Find a canned or frozen mango machine or puree that is 100% mango without added sugar or stabilizer. Brands such as Deep, Swad or Kear Mango puree are widely available in Indian or international grocery stores and on the Internet. If you use fresh mang, puree and cook sugar to concentrate the taste and reduce moisture.