Keri Nu Icecream ( Mango Ice Cream ) Recipe
An introduction to this Keri Nu Icecream to your longing taste buds is going to keep them from asking for anything else for a long time to come. The first taste of this delightful Keri Nu Icecream from the Asian cuisine is enough to addict you to it for life! You will make the right decision of preparing this Keri Nu Icecream.
Summary
CuisineAsian
Ingredients
16 Alphonso mangoes or 2 packets Mafco mango pulp
I 1/2 litres fresh milk
1 kg. sugar
2 tins condensed milk
1 pinch baking powder
16 eggs - optional a little pinch saffron colouring 10-15 kg. ice
2 kg. black salt a 5 litre ice-cream mould
Directions
1. Boil the milk with sugar for ten minutes. Add the mango pulp, whisked eggs, colour and the condensed milk and stir vigorously. Add baking powder last. Mix once again.
2. Pack the hand mould with crushed ice and black salt after placing the empty ice-cream container carefully in the churn. Pour the mixture in the metal container and seal carefully.
3. Then keep turning the churn handle till the ice-cream gets cold and hard and will not turn anymore. Pack more ice into the churn and cover with a thick gunny bag. The ice-cream will remain firm in the churn for about an hour.
4. Serve it in the mango season in long stemmed glasses topped with bits of ripe mango.
2. Pack the hand mould with crushed ice and black salt after placing the empty ice-cream container carefully in the churn. Pour the mixture in the metal container and seal carefully.
3. Then keep turning the churn handle till the ice-cream gets cold and hard and will not turn anymore. Pack more ice into the churn and cover with a thick gunny bag. The ice-cream will remain firm in the churn for about an hour.
4. Serve it in the mango season in long stemmed glasses topped with bits of ripe mango.
