This easy ice cream at 3 years old has the taste of a tropical getaway

When it is hot and tights outside, I find that nothing beats a scoop of homemade mango. It’s tangy, tropical and just the right amount of sweet. When it is well done, it has a smooth and creamy texture that you generally get a professional machine. But you don’t need it.

This mango -free ice cream recipe on two rest on two smart ingredients – condensed milk and whipped cream – to bypass the frozen traps of most homemade frozen desserts. The result is rich, velvety and scoopable ice cream directly from the freezer. And if you are wondering how it works (and why the mango mash happens to be a perfect fruit for without bombing), let’s take a closer look at the science behind it.

Understand the texture of the ice cream

If you look at the ice cream under the microscope, you will find the three states of matter: solid, liquid and gas, all working together to create its signature texture.

• The solid parts are ice crystals and partially crystallized fat blood cells.
• The liquid phase comes from dissolved sugars and linked water.
• The gas is whipped in the base, which makes light of the ice cream instead of dense.

In the commercial ice cream, air is added during baratting in a process known as the overtaking. At home, you can let an ice cream machine do the job for you. However, if you jump the machine, as in the non-Tournage recipe below, your choices of ingredients become crucial.

Manage ice crystals

Ice crystals are the key to creating a texture. When they are small, the result is smooth and creamy. When they are too large, you get a gritty and icy texture that ruins each bite.

What causes big crystals? Free water. The more water is not linked in your base, the more the ice has a chance to grow. This is why the selection of ingredients is so crucial in germ -free recipes.

There are three ways to manage crystal growth:

• ManuallyBy mixing frozen blocks of ice cream (as with a ninja cream or a food processor)
• MechanicallyBy breaking the crystals as they form (as with an ice manufacturer)
• ChemicallyUsing ingredients that are resistant to ice formation (essential for the method without disarray)

Why no drop works

The ice cream without filming is based on ingredients with low water activity – which means that there is very little free water available to freeze in large crystals.

Sweet condensed milk is ideal here. Because it is around 45% sugar in weight and only 25 to 27% water, it has a significantly lower freezing point than milk or even evaporated milk. (Condensed milk freezes at around -15 ° C, while ordinary milk freezes at around -0.5 ° C.)

This means that even in a standard home freezer, the condensed milk remains semi-allegedly, keeping the base of soft, creamy and easy-to-collect ice cream without needing mechanical barattage. In short, sweet condensed milk does not only add softness, it controls the texture.

The role of whipped cream

To build the structure and lightness, I associate the condensed milk with thick cold cream, whipped with soft peaks. This introduces air into the mixture, creating a foam -shaped structure that imitates the overcoming of commercial ice cream.

Fat and air in the whipped cream interrupt the formation of ice crystal, creating barriers that prevent water from melting in crisp and frozen bits. With condensed milk, they make a base that freezes beautifully and feels luxurious on the tongue. Just make sure you don’t whip too much. Stop soft peaks, because too much air can cause a friable texture once frozen.

Why mango is the perfect flavor without cuff

Fruits can be difficult to integrate into homemade ice cream. Most fresh fruits are rich in water, which precisely creates the kind of ice that we are trying to avoid. But mango, especially when it is cooked in a thick puree, behaves very differently. Mango A:

• Natural sugars that help tie the water
• Fiber and pectin that add the body and prevent separation
• A rich, shiny and fruity flavor that even holds in the event of cold

Look for a pulp or a canned or frozen mango puree which is 100% mango without added sugar or stabilizers. Brands like Deep, Swad or Kesar Mango puree are widely available in Indian or international and online grocery stores. If you use fresh mango, reduce it and cook it with sugar to concentrate the flavor and reduce humidity. By briefly cooking mango puree with sugar, you intensify the flavor and improve the texture. The sugar added also helps to link free water, which makes it less likely to form disturbing crystals.

Whether used in store or homemade store, the final result is a dynamic and fruity whirlwind that remains creamy and well integrated into the ice cream base, rather than ice or aqueous. A neighbor told me that this mango ice cream reminded him of a mango cream. Praise and a sign that I was doing well.

Perfecting ratios and texture

Thanks to tests, I found that a cup of condensed milk with two cups of whipped cream gave the best balance between softness and scoopable texture. Droping the condensed milk at 1/2 cup made the mixture too airy, which led to a friable texture that does not hold well in the freezer.

If you do this a few days in advance, you can slightly increase the condensed milk or mango puree; Additional sugar will help maintain softness. Just know that the ice cream without filming is always the best in the first days; Left longer, it undergoes a process called ripening ostwald, in which small ice crystals melt and cool the greatest, resulting in a more here texture. So, better, the better.

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