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Low Protein Ice Cream (Mango)
- RECIPE MAKES: 10 portions / Prep Time: 30 mins / Cook Time: 20 mins
- COOK TIME: Chilling Time: 3-4 hours
Method
First make the cream
- Place ProZero, butter and cornflour into a saucepan.
- Gently heat and keep stirring until mixture becomes thick.
- Take off heat and blend for 30-40 seconds using a hand-held blender or a liquidiser until smooth.
- Place into container and leave to cool.
- Cover and chill for 2-3 hours in a refrigerator.
- When chilled place the ProZero cream into a bowl. Using an electric whisk, whip the cream for 2 minutes until it becomes light and airy.
- Fold in sugar and tinned pureed mango.
- Pour mixture into an ice cream maker and follow manufacturer’s instructions. It should become thick and light (be careful not to over-churn the ice cream as it will become dense).
Ingredients
Table
