- To start with heat a pan add the milk, when it starts to boil reduce the flame stick a stirring ladle and let it boil until it is half the quantity. Keep stirring now and then.
- Powder the Marie biscuits to smooth powder. When the milk has reduced add sugar or condensed milk if you are using. Add the biscuits powder slowly little at a time, keep mix don't worry about lumps.
- If any lumps formed will be taken care of when blending. Stir constantly until you get a fairly thick custard, remember it will thicken further when cooled.
- Remove from heat and let it cool completely. Keep the box or tin lined with cling film ready
- Now first blend the milk custard you have prepared into smooth texture Add in the cream, mango pulp cardamom powder and essence if desired. Blend all into smooth texture.
- Pour it in the container tap it well to remove air bubbles. Cover it with a lid and freeze for 3hours. After 3 hours take it out and blend again.
- Freeze for another 4 hours . Keep it at room temperature for about half an hour before serving. Remove it to a plate and garnish with nuts or mango jelly or mango pieces
Mango Marie Biscuit Ice-Cream
By Usha Ramanan
Apr, 19th
782
Servings
6 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- Mango Pulp
- Marie Biscuit
- Full Cream Milk
- Cream (Optional)
- Mango Essence (Optional)
- Cardamon Powder
- Condense Milk
- Rectangular box or tin lined with cling film
Instructions
Notes/Tips
1. Instead of Condense Milk you can use 3 Tablespoon of Powdered Sugar. 2. Keep it at room temperature for about 15 minutes before serving.
