by Manjit Handa, PhD
In a saucepan, bring the milk to a boil and reduce the temperature to a minimum. Keep stirring occasionally so that the milk does not stick to the base of the pan. When the milk is reduced to half, keep it aside and let cool completely. Then add sugar, cardamom powder and the mango puree. Stir well and transfer the mixture into an aluminum pan or ice cream moulds and place it in the freezer. In a few hours the ice cream should be ready. This ice cream does not have the same soft texture as the regular brand names. All the same it does not have any harmful chemicals. Garnish with almonds, pistachios or some fresh cut mango cubes. Enjoy! [HQ]
Manjit Handa, PhD loves to cook, paint and write. Visit her website here.