My mother made an amazing and coma-inducing Indian meal for Father’s Day. Think mughlai chicken, saag paneer, mint potatoes, kidney bean curry (rajmah) and basmati rice flavored with spices (see below).
This fresh churned mango buttermilk ice-cream (variation of Strawberry Buttermilk Ice-cream) was the perfect end to a perfect meal. It tasted like mango lassi transformed into an ice-cream. There is something very satisfying about eating ice-cream right after it is made. Plus the kids really enjoyed watching it being churned in the ice-cream maker and of course eating it!
Mango Buttermilk Ice Cream
2 cups low-fat buttermilk
1/2 cup sweetened condensed milk
1 cup mango puree
1 tbsp sugar (optional – depends on sweetness of mangoes/mango puree)
pinch of ground cardamom (optional)
Whisk all the ingredients together and chill in the fridge for 30 minutes or more. Transfer it into an ice cream maker following the manufacturers directions.
Serve it soft right away or put it in the freezer for 10-15 minutes to set up a little bit more. We ate it right away!! All of it!