Base Ice Cream Ingredients
- 1 Cup Cream 235 ml
- 1/2 Can Condensed Milk 200 gm
Chocolate Flavour
- 2 tablespoon Sifted Cocoa powder more or less as per choice
- 1 tablespoon Chocolate Chips I sometimes add, sometimes leave it
Vanilla Flavour
- 2 teaspoon Pure Vanilla Extract / 1 teaspoon Vanilla Beans
Mango Flavour
- 1 Cup Fresh Mango Puree (One can use tinned too, but in that case sugar might be more)
- 1/2 Cup chopped mango
- 1 tablespoon Chopped pistachio - Optional , any nuts can be used
Whip the cream until it attains a soft whipping consistency.
1 Cup Cream
Gently add the condensed milk.
1/2 Can Condensed Milk
Fold the condensed milk into the whipped cream. Do not mix it vigorously. We do not want the whipped cream to deflate.
Chocolate Flavour
Add the cocoa powder to the mix and gently fold it.
2 tablespoon Sifted Cocoa powder
One can mix it completely or just mix it to attain a ribbon texture.
Add chocolate chips if using
1 tablespoon Chocolate Chips
Vanilla Flavour
While whipping the cream add the vanilla extract or beans to the cream while whipping.
2 teaspoon Pure Vanilla Extract / 1 teaspoon Vanilla Beans
Gently add the condensed milk.
Fold the condensed milk into the whipped cream. Do not mix it vigorously. We do not want the whipped cream to deflate.
Freeze it for 7-8 hours or overnight.
Mango Flavour
Once the cream and condensed milk is mixed, add mango puree and gently mix it.
1 Cup Fresh Mango Puree
Add some fresh chopped mangoes and mix again.
1/2 Cup chopped mango
Add nuts if using and mix again
1 tablespoon Chopped pistachio
- While whipping any cream be sure that everything is cold, i.e. beaters, bowl, cream. It really helps.
- If you are using store-bought fresh cream, keep them in the fridge for some time, it really helps.
- Any flavours can be added in the base Ice Cream
Disclaimer:
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only.
It varies depending upon the product types or brands.