Sunday night was a bouquet of hot-colored flowers from the back border and home-cooked Indian. I have Madhur Jaffrey’s Indian cookbook and that’s all; she offers plenty to keep me entertained. This is spinach and lentils with ginger, minus the lentils, and lentils with onion and garlic. The naan is this recipe because I don’t have any yeast in the house. The ice cream… oh my. I made that up and it is unbeLIEvable. Mango almond ice cream, eggless, just blitz the ingredients in the blender and dump into the ice cream maker. Here is how I did it:
Mango Almond Ice Cream
1 cup milk
1 cup cream
1.5 cups frozen mango chunks, not packed
.5 cup sugar
.25 teaspoon almond extract
Put all ingredients in blender and blend until mango is mostly pulverized. Pour mixture into ice cream maker, mix till done, transfer to freezer. Lick the churn and die a little inside.