Mango Ice Cream
I really cannot imagine took me so long to get an ice cream maker. When I saw an ice cream maker in Lidl for £17, I just had to have one! Now, I make ice cream really regularly. I can hear you thinking it’s not really the right time of year for ice cream. Any time of year is ice cream time! It will really refresh those jaded tastebuds especially with this exotic flavour. When you’ve got to grips with the custard once, you’ll never fear making it again I promise. The key is a digital thermometer.
I recently heard of one person who makes nothing but vanilla ice cream. They are continually seeking for perfect recipe. It could get a little boring perhaps?
Start with something simple but exotic. try my recipe for mango ice cream. Really, it could not be easier.
Ice Cream Maker
With the simplest type of ice cream maker, you freeze the bowl. When frozen, you assemble the ice cream maker, adding the bowl and paddle, then churn the ingredients to make the ice cream. Voila! In less than 30 minutes your ice cream is ready. It is possible to make ice cream without a machine, but the texture is inevitably grainy.
Mango puree is the basis of this ice cream. You can buy mango puree in Sainsbury’s and many other supermarkets. but if you have access to a shop that sells products from India, go there. You should be able to find some Alphonso mango pulp at a very reasonable price (also available at Ocado). As the puree is already sweet, adding the lemon juice cuts through the richness.
Fresh alphonso mangoes are available for a short season in the UK (roughly end of April to July). They are an absolute must if you love fruit, and who doesn’t!
Mango Ice Cream
- Ice cream maker
- digital thermometer
- 300 gr mango puree Alphonso Mango is best
- 1/2 lemon
- 100 ml single or double cream.
- 100 ml whole milk
- 2 egg yolks
- Follow the instructions for freezing your ice cream maker bowl. Have a large bowl of cold water ready so you can cool your mixture down easily.
- My ice cream maker takes about 550ml of liquid. If yours has a larger capacity, you can add all your tin of mango puree.
- First create the custard. Mix the sugar and egg yolk in a bowl in a medium side bow. Set aside. You will use this bowl again
- Warm the milk and cream together in a pan to 60°C
- Add a little of the warmed cream and milk mixture to the egg and sugar mixture and mix well. Add this mixture back into the saucepan. Heat gently to 81°C, stirring all the time. Keep checking the temperature with your digital thermometer. If you go higher than this it could curdle/ split.
- As soon as it reaches 81°C, pour the mixture back into your bowl and place the bowl into the larger bowl of cold water to cool down.
- Add your mango puree and lemon juice to the bowl and mix well.
- Leave until cool. If you have time, leave in the fridge overnight to really thicken up.
- Set the mixer in motion and pour in the mango mixture. This will stop the mixture freezing too quickly against the walls of the bowl.
- Churn for 20 minutes or until it is well frozen, but not too stiff.
- Decant into a suitable container and eat immediately or place in the freezer until required.