Ingredients
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3 cups Condensed Milk
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2 cups Whole Milk
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1 tsp ground Cardamom
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2 oz Granulated Sugar
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3 oz ground Pistachios
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2 cups Sweetened Condensed Milk
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1.5 lbs Mango Puree
Directions
Ice cream in India is thought to have originated from the Moghuls of central Asia and was being made in India as early as 1590 for the Moghul emperor Akbar. Traditionally, it is made by placing the mixture in conical earthenware containers that are sealed with dough and packed into ice-filled containers. The result is somewhat granular but delicious!
Steps
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1
Done
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In a small saucepan, combine the condensed milk, whole milk, ground cardamom, sugar, and pistachios; bring mixture to a gentle simmer over a low flame. |
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2
Done
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Once simmering gently, continue to cook over a very low flame for 5 minutes to infuse flavors into the mixture. |
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3
Done
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Remove the pan from the heat, and allow it to cool completely by stirring over an ice bath to prevent the formation of a film. |
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4
Done
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Once cooled, add the sweetened condensed milk and mango purée. |
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5
Done
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Taste the mixture for mango flavor, which should be pronounced; if it isn’t, add more mango (the ripeness of the mangoes will affect this). |
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6
Done
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Place the mixture in a metal container and store in the freezer until solidified. |
