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From 1 cup of milk separate 4 tablespoons of milk in a small bowl. Add vanilla custard powder, mix it and put it aside.
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Take the rest of milk and heat on low heat.
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Add and mix condensed milk in the hot milk.
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Then add vanilla custard milk prepared in step 1. Stir it vigorously to avoid lump formation.
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Switch off the burner and put the mixture aside.
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Add mango puree, cream and pistachios. Mix it to form smooth mixture. Let it cool at room temperature.
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Pour the cooled mixture in a container. Cover with cling film. Let the mixture set in fridge for 2 hours or till the ice cream is about to freeze.
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Take out the ice cream mixture and grind to a smooth flowing consistency. Again put it back in container and wrap cling film. Let it freeze for 2 hours.
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Again take out the ice cream mixture and grind to a smooth flowing consistency. Again put it back in container and wrap cling film. This time let it freeze for 5-6 hours or over night.
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Take it out 10 minutes before serving and enjoy.