Mango Ice-cream

This is the Emperor of all Ice-Creams. You do need a good ice-cream maker for this. Make sure the freezer compartment of your ice-cream maker is kept in the freezer for at least 72 hours before you use it. It's also good practice to make sure that all the ingredients are very cold (not frozen) as well. Don't be tempted to lower the calories by using lower fat cream and/or milk - it really does not work and simply is not worth the effort.

Ingredients:
1 large can Alfonso Mango Pulp (they have this at every Indian grocery store)
1 500ml container of 35% whipping cream
1 250ml container of 18% table cream
3/4 cup + 2 tablespoons white sugar
4 tablespoons pasteurised egg whites (optional)

Method:

1. With the ice-cream maker running, add the Mango Pulp, whipping cream, table cream, and sugar.
2. Allow it to run until the ice-cream is almost set.
3. If you are using pasteurised egg whites add them now and allow the ice-cream to complete the process. The egg whites will prevent the ice-cream from freezing too hard.
4. Keep a watch on the ice-cream. The moment it's done remove it from the ice-cream maker into a thick plastic container. Cover with clear-wrap and then cover with the container lid. Put directly into the freezer.
5. Freeze for at least 8 hours before you eat.