Who doesn’t like being hugged by their little ones? They hug and fill your heart with love. My little fella is not very expressive with words but he has a way of expressing his deep moment of happiness and exuberance.
His food choices are like any other kid. Hates veggies but loves most of the fruits. He wishes candy could be a potential meal or a snack option. I tend to disagree with that feeling. But, there are times, when I let him have his way. And just like candy, he is in absolute love with ice-cream. I prefer making yogurt based ice-cream or popsicles with fruit juices/puree.
Last month, I made a batch of mixed berries ice-cream with some leftover whipping cream. Little did I know it would be such a hit not just with my family but amongst my Insta-family as well. With so many requests pouring in, I decided to make it one more time with another flavor just for the recipe.
This one was equally loved. Well, honestly who can say ‘no’ to mango ice-cream. So, here I present to you two recipes of whipped cream based ice-cream to make your summer a little more bearable.
Whipping cream ice cream
Preparation and cooking time: 30 Mins
Chilling time: 5 hours
Yield: serves 5-6
Whipping Cream 500 ml
Frozen mixed berries 200g
Orange Juice 100 ml
- Heat a pan and add the frozen berries with 2-3 tbsp sugar and orange juice.
- Let it come to a simmer, press the berries with the back of your spoon.
- Once the berries are cooked through, let it cool and then blend with a little water (if needed) to the desired consistency.
- Start whipping the cream by adding the rest of the sugar, one tablespoon at a time.
- I whipped till I got soft peaks.
- Divide the whipping cream into the portions. Add half of the mixed berries puree to one portion and mix well.
- Pour this into a loaf tin.
- Now spoon out the rest of the whipping cream and puree and add on top of the ice cream mixture.
- Make swirls using a toothpick.
- Cover it with a cling film so that the film touches the surface of the ice cream mixture.
- Let it sit in the freezer for at least 5 hours or overnight.
- Before serving, take it out of the freezer and leave it in the refrigerator for at least 10 minutes
For the mango ice-cream.
- I pureed two medium sized Alphonso mangoes.
- Cooked the puree with 2-3 tbsp of sugar (depending upon the sweetness of the mangoes).
- Add a little water, once the mixture comes to boil, I turned off the heat and let it cool.
- You can either mix the puree with the whipping cream or lay it in between two equal layers of cream.
- Reserve some puree to drizzle over the ice cream (optional).
- Rest of the procedure is same as mixed berries ice-cream