1/2 CUP SWEETENED CONDENSED MILK
FRESH CREAM : 250ML
Mango pulp- 1 cup for mango icecream
Hersheys chocolate syrup - 1 tablespoon for chocolate icecream
Vanilla essence - 3/4th tsp for vanilla icecream
Place sweetened condensed milk and fresh cream in the fridge to keep cold.
Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on low-med speed until soft peaks form.
Turn off the machine and pour the cold condensed milk into the whipped cream.
Turn the speed up to high and whisk until the mixture is thick .
Divide the mixture into three equal portions.
For vanilla icecream,stir in the vanilla extract into the first portion.
For mango icecream, pour mango pulp into the second portion and mix well.
For chocolate icecream pour the chocolate syrup into the third portion and mix well. You can also add chocolate chips while mixing.
Transfer your ice cream mixtures to three separate airtight containers and freeze for a minimum of 6 hours or overnight (preferably) before eating.