This simple ice cream ingredients tastes like a tropical short vacation

When it is hot and sticky outside, I think that nothing is a ball homemade mango ice cream. It is spicy, tropical and exactly the right amount of sweet. If it is done correctly, there is a smooth, creamy texture that you usually only get from a professional machine. But you don’t need one.

This no-churn-mango ice cream recipe depends on it Two clever ingredients– With condensed milk and whipped cream – to avoid the icy dangers of most homemade frozen desserts. The result is rich, velvety and creative ice cream directly from the freezer. And if you wonder how this works (and why mango puree is a perfect fruit for no-churn), we take a closer look at the science behind it.

Understand the texture of ice cream

If you look at ice under a microscope, you will find all three matter: solids, liquid and gas, all of which work together to create its characteristic texture.

• The solid parts are ice crystals and partly crystallized fat balls.
• The liquid phase comes from dissolved sugar and bound water.
• The gas is the air that is whipped into the base, which makes icy instead of tight.

In commercial ice, air is added as an overflow during a process. At home you can have an ice cream machine done for you. However, if you skip the machine, as in the following no-churn recipe, your ingredient decisions become crucial.

Manage ice crystals

Ice crystals are the key to creating texture. If you are small, the result is smooth and creamy. If you are too big, you get a coarse -grained, icy texture that ruins every bite.

What causes large crystals? Free water. The unbound water in its base has more ice to grow. Therefore, the selection of ingredients in recipes without churn is so decisive.

There are three ways to cope with crystal growth:

• ManuallyBy mixing frozen ice blocks (like a ninja cream or a food processor)
• MechanicallyBy breaking out crystals while forming (as with an ice cream maker)
• ChemicalBy using ingredients that resist ice formation (essential for the no-churn method)

Why no-churn works

No-churn ice is based on ingredients with low water activity-the measurement fairs are very little free water to freeze into large crystals.

The sweetened condensed milk is ideal here. Since it has about 45% sugar and only 25–27% water, it has a significantly lower freezing point than milk or even evaporated milk. (Condensal milk freezes freezed at about -15 ° C, while the normal milk freezes at about -0.5 ° C.)

This means that condensed milk remains semi-liquid even in a standard cupboard, which means that the ice base remains soft, creamy and easy to draw, without needing mechanical rockers. In short, sweetened condensed milk not only gives sweetness, but controlling texture.

The role of whipped cream

To build structure and lightness, I combine the condensed milk with cold heavy cream, which is whipped on soft summit. This introduces air into the mixture and creates a foam -like structure that imitates the crossing of commercial ice.

The fat and air in whipped cream interrupt ice crystal formation and create barriers that prevent water from being crispy, icy pieces. Together with the condensed milk, they make a base that is beautifully freezing and feels luxurious on the tongue. Just make sure that you are not to be superior. Stay at soft tips, as too much air can lead to a crumbly texture as soon as you are frozen.

Why mango is the perfect taste without churn

Fruit can be difficult to integrate into homemade ice cream. Most of the fresh fruit is a large water, which exactly creates the type of iron that we want to avoid. But mango, especially when she is cooked in a thick puree, behaves very differently. Mango has:

• Natural sugar that helps to bind water
• Fiber and pectin that add the body and prevent the separation
• A rich, brighter, fruity

Search for cans or frozen mango pulp or puree, which is 100% mango without sugar or stabilizers. Brands such as Deep, Swad or Kesar Mango Puree are widespread in Indian or international grocery stores and online. If you use fresh mango, puree and cook them with sugar to concentrate the taste and reduce moisture. By cooking the mango puree briefly with sugar, strengthen the taste and improve the texture. The added sugar also helps to bind free water so that it forms less disturbing crystals.

Regardless of whether they are bought or homemade in the shop, the end result is a lively, fruity vertebrae that remains creamy and well integrated in the ice base instead of icy or watery. A neighbor told me that this mango ice cream reminded her of a mango creams. High praise and a sign that I did it right.

Perfect the circumstances and the texture

Through tests, I found that a cup of condensed milk up to two cups of whipped cream resulted in the best balance between sweet and creative texture. The mixture of the condensed milk on a 1/2 cup made the mixture too airy, which led to a cröchige texture that did not hold well in the freezer.

If you do this a few days in advance, you can easily increase the condensed milk or mango puree. The additional sugar helps to maintain softness. Only know that no villain ice cream is best in the first few days. Longer on the left, a process called Ostwald Riping is subjected, in which small ice crystals melt and become larger new ones, which leads to an iconic texture. So, the better, the better.

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