“Ice cream is happiness condensed”- Jesse Lane Adams. We couldn’t agree more! Sameer Gupta, an extremely talented and experienced chef whose roots go way back to Rajasthan, India has worked with Royal families and helped launch various popular restaurants and exotic cafes. He is the only chef from India who has had the opportunity to present his culinary expertise at the prestigious James Beard Foundation in New York City in 2003 and also at Asia’s society of America. Sameerji shares with us his secret recipe to perfecting a homemade ice cream without actually having to cook and with ingredients easily available at home. Be sure to check out our IGTV live to understand the process thoroughly and to implement some useful tips shared by Sameerji.
INGREDIENTS
1 cup mango, cut in small chunks
1 cup full fat cream (whipping cream)
1/2 cup condensed milk
1/2 cup milk powder
mint leaves (to decorate)
mango slices (to decorate)
DIRECTIONS
Step 1
Freeze the mango chunks overnight. Next morning, beat a cup of heavy cream on double chiller for 5 minutes. Set aside in the refrigerator for 1 hour.
Step 2
In a tall mixer jar, add the frozen mangoes, cream, condensed milk, and milk powder and churn until well blended. Transfer to a covered container (aluminium/ steel/ food grade plastic) and set it in the freezer for a minimum of 6 hours. Scoop into serving bowls and decorate with fresh mango slices and mint leaves.
