For the mixing it initially, I used my hand mixer and also for first stir I went with my hand mixer and for rest all I used regular mixer blender.
Mix the coconut milk, mango pulp and almond milk and using the hand mixer blend them well.
Now add the Xanthan Gum and blend well.
Ice-Cream Churning Process
(This method and the time interval worked for me perfectly and I got nice creamy texture. I did only 3 churns. If you have ice-cream machine follow the instruction and churn accordingly)
Setting the ice-cream
After adding xanthan gum, cover it with aluminum foil (so as to prevent the freezer burn) and keep it in freezer for 2 hours.
After two hours, the ice-cream mix will be semi solid with small air bubbles on top.
Now using the hand mixer, blend them well for about 5 minutes and break all those air pockets. There will be still some on top. But it will eventually go away in the next churning.
Now cover it aluminum foil and let it sit for 2 more hours.
Remove the aluminum foil and using a flat spatula break the ice-cream.
Blend them again in a mixer/blender. I divided the mixture into 4 parts and blended each portion individually for about 2 minutes.
Transfer the blended ice-cream to a container with lid.
Cover it and let it freeze again for up to 8 to 9 hours.
We need to follow the same steps as we did in churn 2. Break the ice-cream and work on small portions.
Blend them well. By now, there should be no air pockets and as you blend you can the creamy thick ice-cream mixture.
Transfer the blended content to a container with lid.
Cover and freeze again till they are set.
That’s it. Yummy and creamy ice cream is ready.
You can use blender or mixer jar for churn 1 and also for the initial set. If you feel the texture is not creamy enough, you can opt for 1 more churn or instead of letting it sit for 8 hours, you can churn them twice at the interval of 4 hours. After the last churn you can add nuts or chocolate chips before freezing them. Almond milk can be replaced with soy milk. The mango pulp I used was sweet enough, so I didn’t add any additional sugar. If required sugar can be added. If using mangoes, opt for ripe sweet mangoes. Do not use more than 3/4 tsp of xanthan gum for this proportion.