Soft Mango Ice Cream With Tucmaria & Menthol Sauce

 

Hi All!

Let me start by thanking all of you for appreciating my previous post, Braided Corn and Coriander Puff. I’m glad to tell you that this post got the highest number of hits till date, on the first day of posting, here on Foodelicious.

Everyone in India is thoroughly enjoying the mango season and I’m no exception. I have made use of mango in various ways like chutney, panha, milkshake and so on.. Recently I got hold of very good quality Alphonso mango and  decided to make Ice Cream. I made a very basic Ice Cream using the condensed milk. The condensed milk provides good flavor, thickness, creaminess and volume to the Ice Cream.

To go along with the Ice cream, I made a Tucmaria and Menthol sauce. Tucmaria or Subja are seeds of holy basil. These seeds do not have a flavor of their own but are good digestive in this heat. I added menthol extract to add the cooling flavor to the sauce. The menthol itself is very good in this heat at the same time it reduces throat irritation.

 

This particular method of making ice cream is very quick, does not require the use of heat or any form of cooking. It’s slightly lower in calories as compared to regular ice creams, since toned milk is used. The only difficulty I faced was clicking the pictures as it was very hot and the ice cream was melting.

The ice cream turned out soft and creamy with a smooth texture. My kids and S said that it’s better than any market ice cream.The Ice-cream and sauce make a good combination. The mango ice cream with the subtle cool effect of menthol and the digestive properties of subja  is something worth trying in this heat..

Mango Ice Cream With Menthol & Subja Sauce

 

Preparation Time:10mins

Making Time: 30mins

Freezing Time: 2hrs

Serves:6

 

Ingredients For Mango Ice Cream Mix

1cup milk (toned)

1/5cup  condensed milk

1-1/2cup alphonso crushed

1-1/2tsp sugar

Ingredients for Subja Sauce

2tsp Subja

a very small crystal of menthol

corn starch slurry

1-1/2cup water

3-4tsp sugar

Method Of making Ice Cream Mix

Dissolve sugar in the milk.

Blend the fresh Alphonso crush to remove any lumps.

Add condensed milk and and milk to it and mix to make a smooth mixture.

If using an ice cream maker, transfer at this stage into the machine for half an hour and then freeze for 2hrs else remove in a plastic air tight container, freeze for 2hrs and then run the hand blender into the ice cream to remove any ice formed and cream the ice cream. Repeat this process 3-4 times and then freeze for 8hrs before serving. (I used the ice cream maker)

Remove the ice cream from the freezer 10mins before serving. Scoop the ice cream and pour the sauce over it.

Method of Making Subja Sauce

Wash the subja and soak it in 1/2cup water for 2hrs. The seed will bloom.

Transfer it into 1more cup water and put the container on fire. Add the sugar and stir. Gradually add the cornstarch slurry, it takes 2-3spoons of thin slurry.

When the sauce cools down, add the menthol and mix. Menthol has peppermint oil which is quite volatile so add it only in a cooled sauce.

Use it with ice cream and desserts. This sauce stays good for 15-20 days, if refrigerated.

Sending it to my event ‘Only’ Mango, guest hosted by Anu.

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