MANGO ICE CREAM
(serves 4-6)
¾ cup heavy cream
2 tbsp superfine sugar
1¾ cups mango juice
¼ tsp ground cinnamon
almonds to decorate
- Pour the cram into a large bowl, then add the sugar and whisk lightly until dissolved. Stir in the mango juice and cinnamon.
- Cover the bowl with foil and then place in the freezer for 4 hours or preferably overnight, until set. During the first hour of freezing, gently shake the molds 3 times.
- Decorate with almonds.
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