Ingredients
|
Quantity
|
Mango pulp from an Indian store
(presweete)
|
1 can
|
Half-and-half(h’nh)
|
½ carton
|
Condensed milk (sweetened)
|
50ml
|
Crushed cardamom
|
1 tsp
|
Slivered almonds
|
2 tbsp
|
Egg
|
1
|
Heat the H'nH, till nearly boiling.
In a separate bowl whisk yolk of egg. Add cardamom and the egg
yolk to the H'nH. Simmer for 5-10 mins.
Turn off heat. Add condensed milk to the mixture and cool till
room temp.
Add the mango pulp and almonds to it and mix well. Freeze in any
ice cream maker. If you do not have one, then prepare this 6 hours in advance
and blend it every hour to break any ice crystals till smooth and creamy. Take
the ice cream out of the freezer 1 hour before serving so that, the mango just
melts in your mouth .
