You scream, I scream, we all scream for ice cream!
Everyone loves ice cream and up until recently, I thought there was no other way to make it without the use of a machine.
A few years ago, I attended an ice cream making workshop that lasted a few hours. We learned to make a whole bunch of flavours and how to use fresh fruits to make ice cream.
I never really put that class to good use and ended up forgetting most of what I learned. As you can imagine, I was at a loss when I wanted to make some ice cream earlier this year.
I have never been more grateful for the existence of the internet as I am now. Thankfully, I also retained some of the important stuff from the ice cream making workshop which helped me a great deal.
The recipe I used required only a few ingredients, mainly whipped cream, condensed milk, sugar, and some flavouring...
Like I usually do, I decided to adapt this particular recipe to make several different flavours. I was most proud of being able to make mango ice cream out of fresh mangoes. All you have to do is chop them up and cook them with some sugar till it is almost reduced to a crush/squash (drink) type consistancy.
What you see in the image is technically mango halwa as I cooked the mangoes and sugar a little too much. So if you reach this stage, you know that you have gone too far. You can still make the mango ice cream, but it won't taste like fresh mangoes.
Anyway, I then ended up making other flavours like strawberry, pineapple, and chocolate.
I had to adjust the recipe for the different flavours based on the consistency of the end result. There is no need to worry if you are not happy with the ice cream. If it is too creamy even after leaving the batch in the freezer overnight, you can thaw out the ice cream and add more whipped cream. If it is too hard, it needs more condensed milk.
All in all, it was a fun few weeks experimenting and, ultimately, learning about ice cream making.
P.S: As these ice creams don't contain any preservatives, it's best that you empty the lot preferably within a week.