Mango Ice Cream

I don't know why I didn't post this super delicious mango ice cream till now. I must have made this two months back.

It has been summer holiday here and still it is.

Not that we can call summer as the weather this year has been horrible, I think we must have had few days of really good weather and that was it.

Where ever we go or meet someone in the street, the main talk is how the summer weather has been horrible etc......funny when I was in India we never thought aobut good sunny weather as there was always sunshine except in the monsoon time.

And I don't remember even listening to the weather report which was always there after the evening news, but here when I get up in the morning I am watching the weather report to know what the weather is going to be that day :-)

This is one of the best mango ice cream I have ever ate. It is so so silky smooth and delicious.

Made this from Soma's place eCurry I followed her recipe, almost same, just that i used full cream, and I whipped up the cream before I added into the mago pulp mix, and I used mango liquer instead of vodka and also lessed the sugar.
Ingredients:

1. 500 ml double cream
2. 2 cups mango pulp, canned or fresh, chilled
3. 1 tablespoon lime juice
4. 3/4 cup sugar or as per taste (the amount will differ with the sweetness of the mango)
5. 1 tablespoon vodka (optional – the alcohol prevents the ice cream from getting rock hard and breaks up crystals)

Preparation:
If you are using fresh mango, puree the scooped out flesh of the mango and strain the pureed pulp to remove the fibers. If you are using canned mango pulp, I would suggest you use the Alphonso Mango Pulp (available in Indian Groceries in Ratna brand). Nothing tastes as good as the alphonso mangoes.
Combine the pulp; lime juice and the sugar till the sugar is dissolved. Chill in the refrigerator.
Whip up the creamand then fold it through the mango pulp.

If you do not have an ice cream maker,pour the mango cream mixture into the machine and follow the instructions of your machinge.. Add the vodka towards the end of the process.
If you don't have a machine blend/whip the mixture  for a minute and freeze.
 Every couple of hours break the ice cream up with a hand blender or by cranking your arms(= whip the ice cream till your arms are sore). Do freezing and whipping about 3-4 times to achieve the soft whipped crystal free consistency.