800mlKesar Mango Pulphere I used store brought pulp
1tablespoonVanilla essence
Instructions
In the bowl of a stand mixer, fitted with a whisk attachment, add double cream or heavy cream and start beating on low-medium speed until it reaches thick , stiff peaks . (you can do this using electric hand mixer also)
Add mango pulp, vanilla essence and mix well. Finally, mix everything on high speed for a minute and transfer it into any container you wish.
Freeze this ice cream for at least 6-8 hours or preferably overnight.
Notes
Things to remember for making this ice cream is to keep the whisk in the freezer at least 1 hour before making this ice cream and the double cream should be very chilled.