Mango-Cardamom Ice Cream (Eggless)

One of my favourite ice cream recipes is this very simple, eggless recipe that uses both delicious ataulfo mangoes (the king of mangoes!) and my favourite spice, cardamom. The flavours complement each other tremendously, and the texture is smooth and creamy even without eggs thanks to the sweetened condensed milk. 

I like to use canned mango purée because good fresh ones are few and far between, but if you can find some, just put them through a food processor until you get the 2 cups of purée. Another side benefit of this recipe is that because there aren't any eggs, there's no need to strain the mixture- it doesn't curdle at all.

The cardamom isn't necessary, but it adds a little bit more of a special touch, and makes it a very fitting dessert after any Indian meal. No embellishments are necessary, but if you want to make it a little fancier, try adding slivered almonds, crushed pistachios, flaked coconut or fresh mango pieces as a garnish. 

Mango-Cardamom Ice Cream
Adapted from Gayathri's Cooking Spot

2 C. Ataulfo mango purée
1 C. + 2 TBSP Milk
1 C. Whipping cream
1 Small can (about 1 cup) sweetened condensed milk
8 Cardamom pods
Pinch of salt
1 Tsp. Cornstarch

In a large bowl, mix the cream and mango purée. Set aside.

In a large saucepan, bring 1 C. of the milk, sweetened condensed milk, salt and cardamom to a boil. Remove from heat and cover. Allow to infuse for 30 minutes.

Mix the 2 TBSP milk and cornstarch. Stir into the mixture and bring back to a boil. Cook on medium heat until thickened.

Let cool for about 5 minutes while stirring, then pour into the bowl with the cream and mango and mix well. Refrigerate for at least 12 hours.

Freeze according to ice cream maker instructions.