MANGO RIPPLED LEMON ICE CREAM
Mangoripplad citronglass
Serves 6 to 8
Approx 8 oz frozen mango in pieces
2 lemons
1 can sweetened condensed milk, approx 14 oz
2 cups heavy cream
1 teaspoon vanilla sugar
Thaw the mango. Finely grate the lemon zest and set aside. Squeeze out the juice from ½ lemon. Mix the mango, lemon juice and 3 tablespoons condensed milk to a purée with a hand mixer. Beat remaining condensed milk with cream and vanilla sugar to a firm mixture and stir in the lemon zest.
Pour in a round springform pan, diameter approx 9 inches. Add the mango mix in small dabs and fold it in so that you have a mango rippled ice cream mixture. Freeze for at least 3 hours.
Take out the pan approx 10 minutes Before serving. Loosen the ice cream from the pan and unmould onto a serving plate.
Enjoy!
Bella
Mangoripplad citronglass
Serves 6 to 8
Approx 8 oz frozen mango in pieces
2 lemons
1 can sweetened condensed milk, approx 14 oz
2 cups heavy cream
1 teaspoon vanilla sugar
Thaw the mango. Finely grate the lemon zest and set aside. Squeeze out the juice from ½ lemon. Mix the mango, lemon juice and 3 tablespoons condensed milk to a purée with a hand mixer. Beat remaining condensed milk with cream and vanilla sugar to a firm mixture and stir in the lemon zest.
Pour in a round springform pan, diameter approx 9 inches. Add the mango mix in small dabs and fold it in so that you have a mango rippled ice cream mixture. Freeze for at least 3 hours.
Take out the pan approx 10 minutes Before serving. Loosen the ice cream from the pan and unmould onto a serving plate.
Enjoy!
Bella
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