ROASTED PEACHES & MANGO CHILI ICE CREAM (Eggless & without Ice Cream maker)

All the while that I was away from the blog, I was busy winding up pending chores and also with planning and trying certain recipes. With the blog slowly ‘settling’ at its new home, I am keen to share all those recipes! To beat the oppressive heat I had ice cream in mind which is also my ode to the summer tropical fruits especially the king of them all, mango. And instead of a kulfi (now that is another post which is due here!) I decided to make an ice cream after getting inspired. I had not made one this season. Whenever there is an urge for a scoop of ice cream, I conveniently grab one from the ice cream parlor near my house. However, the bounty of summer fruits beckoned me; the luscious mangoes and lovely juicy peaches reflect the colors and warmth of summer.

The chili made their way into this ice cream, when I checked for the sweetness of the ice cream. It was a tad sweet for me and to counter it, I thought chilies would be a good idea since I had made a dessert with chili before. The chilies give just the right amount of heat to balance the sweetness.

As a kid we rarely used to eat store brought ice cream. We had a mango tree (beside fig, guava, papaya and grapes) so mangoes were in surplus. Mum used to make the mango ice cream and pistachio kulfi at home. The ice cream would be frozen in a shallow metal tray with a divider that had small squares. Once the ice cream was set, Mum would serve each one of us a few of those inch sized ice cream cubes along with home-made mango sauce.

Even though the texture of the ice cream used to be nowhere near the store brought one (it used to have ice formation in it) yet it used to be my favourite and I was especially fascinated by the small cubed ice cream. I sorely miss Mum and her home-made ice cream.

 Here are the ingredients for the ice cream,

1½ cups ripe Mangoes, diced (I used the Safeda variety)

8 Peaches

500 ml Cream (I used Amul)

1 can Condensed Milk (I used Milkmaid)

1 tbsp + 1 tsp Chili Flakes (remove the seeds post measurement) {Adjust the heat +/-}

1½ tbsp Lemon Juice

(Please do not forget to read the notes at the end of the post)

Pre-heat the oven at 180 degrees and line a baking sheet with parchment paper. Set aside

Wash and wipe the peaches with a kitchen towel and slice in halves. Remove the seed and lay on skin on the lined baking sheet. Sprinkle with a little sugar and keep in the oven. After 20 minutes or so, turn the peaches flesh side down and roast for another 15 minutes or till the juices start to run (ensure that the peaches do not get burnt). Cool and blitz the peaches till pureed. Keep aside.

Wash and wipe the mangoes. Peel and dice them and blitz till pureed. Set aside.

Whip the cream with an electric whisk till light and fluffy. Add condensed milk and beat for another 2-3 minutes. Fold in the peach & mango puree along with chili flakes and pour the contents into a non reactive metal or glass dish or into a plastic container with an air tight lid. Keep the container in the freezer.

Let the ice cream set for an hour and then whisk it to get rid of ice that gets formed along the edges. Once you have whisked the ice cream, allow it to set again in the freezer and whisk again after an hour. Repeat this process 7-8 times and then cover the ice cream container with a cling wrap or an air tight lid and let the ice cream set in the freezer for at least 6 hours or overnight.

 Transfer the ice cream container to the refrigerator half an hour before serving. Scoop or slice the ice cream and serve!

Note: You may use a ceramic baking dish in case you do not have a baking sheet.

Note: Feel free to peel the skin off the peaches (I used them with the skin).

Note: Choose the mangoes that are not fibrous such as Dasheri, Alfonso, Kesar, Safeda, etc

Note: You can roast a few more peaches to serve with the ice cream or you can serve it with mango sauce.

Note: Adjust the heat of the chilies as per taste.

Note: The amount of ingredients used in this recipe make a huge batch. Feel free to halve the recipe.

Yield: Serves 8 – 10

You may also like to check this recipe

Chili Vanilla Yogurt Panna Cotta w/ Chocolate Sauce

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