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:
- With the ice-cream maker running, add the Mango Pulp, whipping cream, table cream, and sugar.
- Allow it to run until the ice-cream is almost set.
- 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.
- 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.
- Freeze for at least 8 hours before you eat.