101 Girly Tutorials

#38: How to; Make Ice-Cream

In this tutorial I will show you how to make two delicious ice-creams without an ice-cream maker. How cool is that?

Mango Ice-Cream -Everyone loves mangoes, so why not try mango ice-cream this Summer...or Winter, depending on where you live.

2 1/2 cup ripe mango flesh

1/2 cup milk

295g sweetened condensed milk

2 cups thickened cream

Step One

Prepare your mangoes by removing the skin and lightly mashing them to make a purée.

Step Two

In a mixing bowl add in the condensed milk, thickened cream and milk and whip the ingredients using a stand mixer or a hand mixer (OMG that rhymes) for about two minutes.

Step Three

Add in your mango purée and beat for about ten seconds.

Step Four

Put your ice-cream mix into a sealed container and put it into the freezer. To retain the creamy texture, every hour take it out of the freezer and whip using a hand mixer so it stays fluffy for a few hours. If you have an ince-cream maker, use that instead. With both ways you will find the same results.

Caramel Ice-Cream

600mL Thickened Cream

380 - 400g Caramel

Step One

Pour your cream into a bowl and whip it up until soft peaks start to form.

Step Two

Add in your caramel. In Australia it is called Top-and-fill caramel. It comes in a can. If you can't find it where you live, keep reading ;)

Step Three

Whip both ingredients together in your stand mixer or using a hand mixer for about two minutes.

Step Four

Pour the mixture into a sealed container and follow the same steps as the mango ice cream to keep your ice cream creamy and delicious.

Caramel in a can

1 can Condensed Milk

Step One

Put a deep pot on the stove and fill it about halfway with water. The pot has to be deep, it won't work with a shallow pot..

Step Two

Take your can and place it into the pot. Make sure it is covered by water. The good thing about this is that you can make many at a time.

Step Three

Bring the water up to a simmer and let it simmer away for three hours. Make sure your can is covered the whole time otherwise it might explode. I know this sounds kind of dangerous but trust me its not.

Step Four

After three hours, remove it from the water and allow it to cool, preferably overnight. If you open it straight away the pressure might cause the caramel to explode out of the can.

Step Five

This is the moment of truth. Slowly open your can. It will have turned into a lovely and flowy caramel.

Author's Note

Thanks for reading. If you do try any of these, do comment how they turned out, especially the last one ;)

Vote for more easy recipes this Summer and follow our joined account.

Bye people x

Aamna Fairy_Floss