This recipe is inspired by the kulfi sticks the children (and I) love on our occasional trips to Tayaabs, but I’m certainly not going to make it at home the proper and lengthy way. While I love being in the kitchen, the thought of cooking milk down for a whole morning is not high on my list of things to do. So, like any sensible person, I’ve bought a tin of dulce de leche to use instead which is also great for banoffee pies, if you need to whip one up in a hurry. It gives it the same caramelly milky thickness in a high-speed fashion.
When we were in Argentina 12 years ago on honeymoon, dulce de leche appeared everywhere you looked, closely followed by an assado every thirty paces. We were constantly being offered both, even when just using the bathroom. I’ve not had much use or taste for it since, but unlike blancmange at school, it’s not something I’ve felt sick at the thought of and gladly embrace it here. This ice cream takes about ten minutes to put together and then the freezer does the rest. And tinned mangoes in syrup are a quick short-cut too. There’s no need to churn it (although if you want it quicker and have an ice cream machine, go ahead) yet the result is incredibly smooth and you can also fill ice lolly moulds with it to perhaps dip in chilli chocolate sauce if you fancy.
1 tin of mangoes in syrup
1 tin of dulce de leche (if you think I’m stirring at the hob for four hours, think again)
300ml double cream
A pinch of salt
A dash of lime juice (optional)
Blend the mangoes and syrup together until smooth.
Whip the cream until it forms soft peaks then gently stir in the mangoes and dulce de leche.
Add a pinch of salt and the lime juice if using and taste. A pinch of chilli powder is a good addition too, if you fancy. Adjust if necessary.
Whisk again to mix everything properly then pour into a freezer-proof container.
Freeze for about six hours, until set then serve.