Hi Friends , welcome to third episode of summer special Tuesdays , in this episode we will learn how to make natural fruit ice cream at home , MANGO ice cream and GUAVA CHILLI ice cream , both are really in an exotic flavors , so lets get started. Check out the video link for he recipe
If you have subscribed to my channel then you know how to prepare ice cream base which I had shown in last video and made delicious flavor out of it i.e. red velvet , chocolate and Oreo and if you haven’t watched , then check the link below for ice cream base recipe.
So lets get started preparing the delicious mango ice-cream.
Ingredients:
- 2 cups Ice-cream base
- 1 and 1/2 cup Mango pulp or 1 big mango
Method:
- First cut the alphonso mango into pieces ,
- Now take out all the pulp from seed using hands and then cut all the mango cubed pulp into it.
- Once cutting mix the mango pup to get smooth mixture but don’t over mix and keep few pieces unmashed.
- Now take the ice cream base and add the mango pulp. Mix it well.
- Delicious natural mango ice cream is ready , add mango cubes for more flavor , refrigerate it for 4-5 hours or better overnight and enjoy this ice-cream this summer.
Now lets head on to make guava chilli ice cream
Ingredients
- 2 cups Ice cream base
- 1 cup Guava pulp/ 2 guavas
- 1tsp black salt
- 1tsp red chilli powder
Method:
- Take ripe guavas , make sure you get riped.
- Scoop out the seeds nicely and then cut the sides and cut in small pieces .
- Make sure all the seeds are removed.
- Now using blender , blend the guava pieces into paste , you don’t have to peel off the skin here , but if you aren’t comfy you can roughly chop the skin but ensure you get the pulp.
- In a bowl , take ice cream base , to this add guava mixture and mix it well.
- Add chopped guava , black salt and chilli powder
- After mixing it well remove it in a container and add more guava pieces , sprinkle black salt and chilli powder and refrigerate it for 4-5 hours or better overnight and enjoy this amazing natural ice creams this summer.
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Recipe , editing and shoot : Soumya Kulkarni
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