| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Indian |
Desserts, Eggs |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Mango pulp from an indian |
|
|
Store (presweete |
| 1/2 |
cn |
Half-and-half (h'nh) |
| 50 |
ml |
Condensed milk (sweetened) |
| 1 |
ts |
Crushed cardamom (indian |
|
|
Store) |
| 2 |
tb |
Slivered almond |
| 1 |
|
Egg |
INSTRUCTIONS
Recipe by: Yashodhara P. Pawar yp02+@andrew.cmu.edu 1. Heat the H'nH, till
nearly boiling.
2. In a seperate bowl whisk yolk of egg. Add cardamom and the egg yolk to
H'nH. Simmer for 5-10 mins.
3. Turn off heat. Add condensed milk to the the mixture and cool till room
temp.
4. Add the mango pulp and almonds to it and mix well. Freeze in any icecre
maker. If you do not have one, then prepare this 6 hours in advance and ble
it every hour to break any ice crystals till smooth and creamy. Take the
icecream out of the freezer 1 hour before serving so that, the mango
yummything just melts in your mouth ...
Difficulty : easy. Precision
: measure ingredients.
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