This is a delicious ice cream recipe that you can make yourself at home with simple ingredients, and without any expensive equipment. It tastes great and consists of ripe mangoes mixed with cream, milk and sugar, and served with warm sweet coconut sticky rice.

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The key to getting this to taste great is to use ripe mangoes, and good quality coconut milk. It can be ready to eat within a few hours of being put in the freezer, and goes amazingly well paired with sweet sticky rice. Give it try today and let us know what you think! I have split the ingredients into two sections, one is for the sticky rice, the other is for the ice cream. Get all the ingredients weighed and measured before starting to make the whole process easier.

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Ingredients

 

 

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For The Ice Cream

2 ripe mangoes 200g whipped cream 50g milk 40g sugar 1 egg yolk 10g water 1/8 teaspoon salt

For The Sticky Rice

110g sugar 1/8 teaspoon salt Special Cooking Equipment Used

Cooking instructions

 

 

Step 1: First we need to make the ice cream. Peel 2 ripe mangoes, and then slice them up, ensuring that you remove the core as this is not edible. Place the sliced mangoes into a mixing bowl.

 

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Step 2: Take 1 sheet of leaf gelatine, and break it up into pieces, and dissolve them in about 10g of water. Give it a stir until you are left with firm jelly.

 

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Step 3: Now use a mini hand blender to blend the mango until it is broken down into a puree with no lumps. Now add the gelatine we prepared earlier, along with 50g milk, 40g sugar, 50g coconut milk, 1/8 teaspoon of salt and 1 egg yolk. Continue blending until everything is thoroughly mixed.

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Step 4: Now add 200g of whipped cream, and whisk until everything is thoroughly mixed together.

 

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Step 5: Now pour the mango mixture into a fine strainer, this will remove and lumps or fibrous material left, and leave you with a silky smooth cream. Place the cream into a tupperware box, seal, and freeze for about 4 hours or so depending on the temperature of your freezer, until the texture is just right.

 

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Step 6: Once the ice cream is nearly frozen, we can make the sticky rice. Rinse 200g of glutinous rice in some cold water, and then drain the water away. Place the washed glutinous rice into a dish that is suitable for steaming, and pour in just enough water to cover all of the rice. Leave the rice to soak for 10 minutes.

 

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Step 7: Now steam the rice for 20 minutes until all of the rice grains are cooked and look clear. (i.e no crunchy hard grains)

 

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Step 8: Add 110g of sugar, 90g of coconut cream and 1/8 teaspoon of salt to a saucepan, and heat and stir on a medium heat until the sugar has dissolved in the coconut cream.

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Step 9: Now cut up the pandan leaf and add to the sauce. Stir and heat for a couple of minutes to release the aroma and flavour of the pandan, and then add the steamed glutinous rice ( sticky rice) that we prepared earlier. Lower the heat and mix the rice in with the sauce thoroughly. Continue heating and stirring for about 2 to 3 minutes, then remove the pandan leaf and let the sticky rice cool until it is only slightly warm.

 

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Step 10: When your ice cream is frozen, serve with the warm sweet sticky rice, and enjoy!

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