Keri nu no-churn mango ice cream
A delicious and easy recipe for keri nu, no churn mango ice cream, from Farokh Talati's Parsi cookbook.
Equipment
- Small saucepan
- Large bowl
- Whisk, hand- or standmix
- freezer container 30x20 cm and 4 cm deep at minimum
- Freezer
Ingredients
- 300 g mango puree preferably Alphonso or Kesar
- juice of 1 lemon
- 175 g fine granulated sugar
- 250 ml double cream
- 1 T rose water
- 1/2 T kewra water (optional)
- rose syrup to serve and taste
- pistachio nuts unsalted, roughly chopped, to serve and to taste
Instructions
- Spoon 5 T of mango puree into a small sauce pan and add the juice of 1/2 a lemon and 175 g of fine granulated sugar. Allow the sugar to dissolve completely on a low heat to make mango syrup. Turn off the heat and add the remainder of the 300 g of mango puree.
- In a large bowl with 250 ml of double cream with 1 T of rose water and 1/2 T of kewra water (if using) and whip until the cream has doubled in volume and is forming soft peaks.
- Gently spoon the mangopuree through the whipped cream, until there are no more visible streaks. It's best to use a metal spoon for this, rather than a wooden spoon, this avoids beating any of the air out of the cream.
- Pour the mango cream mixture into a freezer container, cover with a lid and freeze for a minimum of 4 hours before serving.
- Serve as is or top off each serving with rose syrup and roughly chopped pistachios to taste.
Notes
- You can find mango puree, rose water, kewra water and rose syrup at most Asian supermarkets
- You can also make this recipe with blackberry, raspberry, strawberry, apricot, peach or papaya puree