I owned an ice cream machine few years back and I don’t think I used it just as much as I should have. In the process of moving to India and back to US, a lot of those gadgets were given away or sold. This time, I am honestly not sure if I should get a machine to churn the ice cream. Is it really necessary? I am still not sold on the idea. I am enjoying these no churned ice creams as much as those machine-churned ice creams.
Key point to remember when you make an ice cream without a machine!
Churning the cream to ice makes it airy and adds volume. So, when you don’t have the privilege of using the machine, you need to add volume by folding whipped cream to your base ice cream flavor. Since this is an eggless ice cream, I added condensed milk to add the richness.
What kind of mangoes to use!
I would have loved to use Alphonso mangoes but then the mangoes I find here are not that sweet and often very fibrous. So, I used one of the best quality canned mango puree that I came across. The flavor is rich and taste exactly like the mangoes that I grew up eating. If you decide to use fresh mango puree, you may want to strain the pulp before whisking it with the condensed milk.
Over the long weekend, I made a big batch of this mango ice cream. The day was warm. We had plans for barbeque and creamy mango ice cream felt like the best dessert one could ask for after grilled food. Everyone loved it!
