ooo… Hubby bought me a Cusinart Ice Cream maker for Christmas! Yeah! What a cool appliance to have. Soon after opening up the package, I realised that the main thing that an ice cream maker does is to churn cream into a thicker substance.
Indeed it is a good present as due to my lactose sensitivity, it is getting harder to eat store bought ice cream unless it is soy or gelato/sorbet. I can consume small quantities but not a whole bowl. Timely plus a new toy for me to play with.
The first time I made mango ice-cream, I used yogurt and the result was an ice cream that has a watery texture. I think perhaps I should try greek yogurt for my next attempt in yogurt ice-cream. This one though, I used Philadelphia cooking cream which has 60% less fat than normal cream. The result was a much creamier ice-cream.
Gotto scoop and eat it up quick though- it melts quickly!
Mango Ice-cream (Serves 3-4)
1 cup of soy milk
2 cups of philadelphia cooking cream
1/2 cup of sugar
1 mango cut up in tiny cubes
Whisk milk, cream and sugar till well combined. Pour into freezer bowl of ice-cream maker and start churning. Add mango cubes in the last 5 minutes of the 30 minutes cycle. Spoon into container and freeze for additional 2 hours+. Serve and enjoy healthy, natural ice cream.