Mango Lemon Cheesecake Ice cream
Ingredients
For the compote
- 1/2 cup Thick Mango purée
- 1/2 tsp Lemon zest
- 1 tsp Lemon juice
- 1 tbsp Water
- 3 tbsp Sugar
- Edible yellow colour- 2 drops
Other ingredients
- 1/2 cup Condensed milk
- 1/4 cup Cream cheese
- 3/4 cup Dairy based whipping cream
- 1/3 cup Powdered Marie Biscuit
Directions
Keep all the ingredients ready.
Place a heavy bottom saucepan on medium heat. Add thick mango purée, lemon zest, lemon juice, water and sugar. Add colour if preferred. Cook on low flame for 10 - 12 minutes until thick. Turn off the heat. Let it cool. Pass the mixture through a strainer. Refrigerate it for 30- 40 mins.
In another bowl beat the cream cheese and condensed milk until stiff. Refrigerate for 30 minutes.
Now whip the dairy based whipping cream until stiff separately.
Now mix the ingredients (except powdered biscuit) together using a whisk or electric mixer. Beat on medium speed for 3-4 minutes.
Take a small loaf tin. Line it with cling film.
First layer the tin with biscuit powder. Layer the creamed mixture on top. Then add another layer of biscuit powder. Layer the creamed mixture again.
Cover the loaf tin tightly with parchment sheet. Cling wrap tightly. Freeze it for 8-10 hrs.
