It is Secret Recipe Club time again! This month, I was assigned Asiya's blog Chocolate and Chillies. Asiya is a fellow Canuck and has a beautiful blog full of healthy, delicious, Halal recipes. Her cooking is influenced by her Indian heritage, but you'll also find a wide array of recipes from around the globe. You can bet that everything is infused with tons of flavour!
I always have a hard time choosing what to make from my assigned blog, and this month was no different. I think my decision was made in part due to the fact that I was sitting in my apartment and sweating while I looked through her blog for something to make. When it's hot, all I want is something nice and cold. I don't want to turn on my oven and I want it to be easy.
So when I saw her recipe for Mango Ice Cream, I was sold. ICE CREAM! No machine required? Sign me up!
When you have a teeny, tiny apartment like I do, buying another piece of kitchen equipment is totally out of the question. Unfortunately for this ice cream lover, it means I just can't justify buying an ice cream maker. So I was very excited to try this recipe, and even more excited because the recipe only requires 3 ingredients!
The ice cream is fantastic, while it looks a little drippy and soft in the photo, it actually hardens up quite nicely (I need to retake photos when I have a little bit more time, was running out the door and took photos before the ice cream set properly). It is really tasty, and I definitely lucked out with the juiciest, most delicious mangoes to puree for it. Give this easy, summery recipe a try and go visit Asiya's blog when you have a few minutes!
Fresh Mango Ice Cream (Eggless, No Machine, Low-fat)From Chocolate and Chillies
1 can evaporated milk, chilled overnight in the fridge (I used 2%, though you could try skim as well)
3/4 cup sugar
4 ripe mangoes (look for champagne, Artualfo, or other small mangoes)
Pour the chilled evaporated milk into the bowl of an electric mixer fitted with the whisk attachment. Whip on high speed for 40 seconds. Slowly add the sugar while whipping the evaporated milk. Put the bowl in the freezer for 1 hour.
Meanwhile, puree the mango (I used my immersion blender for this).
Once the hour is up, whip the ice cream for 1 minute at high speed. Carefully mix in the pureed mango with a spatula. Put in the freezer for 1 hour.
Again whip the ice cream on medium speed for 1 minute. Transfer to a container and freeze until set.
For more great recipes from Secret Recipe Club members, check out the blog hop below!