Fruit-Ice -Cream (Low Calory Ice-Cream)

Fruity Ice-Cream with Served with Mango and Strawberry

Ice-Cream brings a big broad smile on the faces of children as well as grownups. I can have as many helping of ice-cream as possible only restraining factor is my level of cholesterol. But rather getting bogged down by such small thing I thought of making fruity ice-cream which will have less quantity of cream and more fruit thus satiating my ice-cream craving as well as providing much required nutrients. The version I make for myself and my husband comes out slightly hard as cream is not added in it. If cream/avocado is added the soft, fruity Ice-cream is made. This Ice-cream is especially good as it has fruit and fruit pulp thus rich in nutrients. Parents of young children should try it as it is one of the best methods apart from Fruity-custard (http://jyotsna-pant.blogspot.com/2013/05/creamy-fruity-custard.html) to make children eat fruits. If Avocado is along with rest of the ingredients then the nutritional vaues as well as the texture and taste increases many folds. 
This Ice-cream being low on calories (25 cal/100gm), fats and sugar. High on dietary fibers, vitamins, micronutrients, is very good for those who cannot partake ice-creams due to high fat, caloris and low fiber contents.
Nutritional Value:All values are approximate values.
Calories: 190
Fat: 14.o gm.
Sugar: 25gm.
Carbs: 17.0 gm
Protien: 7.0 gm.
Apart from the above, due to the presence of different fruits this ice-cream is rich in Vit. C, K, B-6, E.
Addition of avocado brings additional nutrients: 0.5gm poly saturated fats, 3 gm. mono saturated fats, sodium, potassium, zinc, copper, magnisium, 2.4 gm. fiber, Vitamins A, E, C. riboflavin,niacin, folates, thiamin etc.

Preparation Time: 15-20 min.

Freezing Time: 3-4 hrs

Serving:  750gm. approx.

Ingredients required For Making Fruity Ice-Cream:

• 750 gm. Ripe Sweet Mangoes (4-5 Medium size mangoes)

• 200 gm. Ripe Bananas (2 large bananas)

• 10-12 Red sweet Strawberries

• 2 Teaspoon Corn flour

• 150 ml. Milk (1 tea cup milk)

• 50 gm. Sugar/Bura
• 1 Medium size Avacado (30 gm. approx.)(optional)

Directions For making Mango Ice-cream:

• Wash and peel mangoes.

• Cut mango to small pieces and discard the seed.

• Peel and cut bananas to small pieces.

• Take corn flour in a thick bottom pan and dissolve it in 150 ml. milk.

• Cook the corn flour milk mixture on high flame with continuous and vigorous stirring for 2 min.

• The corn flour –milk mixture will become transparent. Remove from heat cover and allow it to cool.

Corn flour Cooked with Milk

• In a grinder-mixer take mango pieces, banana pieces, sugar and cooked mixture of corn flour- milk mixture/Avacado pulp and grind all ingredients to smooth pulp.

Paste of fruits and cooked corn flour for Ice-Cream

• Sieve the pulp through a sieve to get rid fibers if mangoes.

• Add cream to the sieved pulp.

Cream and Fruits Paste ready for freezing

• Wash the strawberries and remove the green calyx and stalk.

• Cut the cleaned strawberries to small pieces.

• In a glass container / Ice-cream mold pour half of the creamy-fruity pulp.

• Sprinkle half of the pieces of strawberry pieces and then pour the remaining creamy-fruity pulp.

• Sprinkle the remain9ing strawberry pieces on the top of the creamy-fruity pulp.

Creamy Fruit pulp and strawberry mixture ready for freezing to Ice-Cream

• Cover with the lid and keep in freezer at a temperature of -5^o C to -8^o C,for 1 hours for ice-cream to set.

• Gently shake the container with creamy-fruity pulp for ice-cream one or twice. Then allow it to solidify without disturbing.

Fruity Ice-Cream

• Soft Mango-Banana Ice-cream is ready to be enjoyed without guilt of adding calories to your diet as this ice-cream has more nutrients and fewer calories, unlike other ice-creams which have calories due to sugar and cream. 

Fruity Ice-Cream With Strawberry and Cream topping

Tips:

• Any variety of pulpy mangoes can be used.

• Sieving is must to make sure the pulp is devoid of fibers. Remember fibers and rough texture are unwelcome guests in ice-cream.

• Corn flour and milk mixture should be stirred vigorously and continuously while cooking to avoid lump formation.

• Cooked paste of corn flour milk should be thick.

• The corn flour paste should be mixed with fruit pieces and sugar before making pulp of fruits to make sure even mixing of corn flour paste with fruits. Corn flour paste will act as binder and softener for ice-cream.

• If bura {Sugar powder made by heat drying the sugar ( http://jyotsna-pant.blogspot.com/2012/11/bura-dry-grainy-powdered-sugar.html )} is added then the ice-cream comes out more soft as the water of crystallization of sugar is removed while making bura thus it does not leave water when mixed with fruits.

Suggested variations:

• In India during fasting corn flour is not eaten so corn flour paste can be replaced by 100 ml. fresh cream / one cup malai nicely creamed.
  

• Pieces of litchi or any other pulpy, non-stony, non-fibrous fruits can be layered while setting the fruit pulp for ice-cream.

• Corn flour milk mixture can be replaced by avocado cream. Peel and mash one ripe avocado and add that cream to the pulp instead of cornflour milk mixture.

• Those who do not like the taste and flavor of banana or want to avoid cream (first point in suggested variation) can add avocado which will be a replacement of milk cream as well as banana.

• While serving top the ice-cream with freshly cut fruit.