Luscious Silky Mango Ice Cream
photo by SharonChen
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 cup sugar
- 4 egg yolks
- 1 3⁄4 cups milk
- 1⁄2 cup cream
- 2 large mangoes
- 1 tablespoon lemon juice
directions
-
Mango Puree:
- Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree.
-
Gelato base:
- Whisk egg yolks and sugar till pale and lemony.
- In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks.
- Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.
- Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.
- Refrigerate overnight.
- 10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in).
- Process in your ice cream maker.
Reviews
-
Very tasty recipe for sure, but this is an ice cream recipe more than a gelato recipe. With 4 egg yolks, it's ice cream plain and simple. Putting an ice cream recipe into your maker and pressing the "gelato" button will result in a slower churned and looser ice cream but once it goes to the freezer it will take on the characteristics of ice cream.
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Unfortunately my custard wasn't cool enough after 5-6 minutes & when I added the mango puree, it curdled. 20 minutes of beating the heck out of it has smoothed most of it out, but only freezing will tell whether I have save it. Next time I'll try waiting for it to fully cool. Maybe it was because my mangos had been refrigerated.
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I thought 1 c sugar might make it too sweet but not at all (although that depends on the sweetness of the mangoes used I guess). We didn't have the regular milk on hand (we drink 1%) so I use 3/4 c whipping cream + 1/2 cup half n half + 1 cup 1% milk. Mine turned out fluffy and silky (so more like regular ice cream than gelato). Nevertheless, it's delicious! P.S. It's also great with sweet coconut milk sauce.
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RECIPE SUBMITTED BY
my flickr page: http://flickr.com/photos/tunasushi
Hey there!
Thanks for stopping by to look @ my profile :)
I'll be 15 on the 11th of September 2006....Ive been using Zaar for quite a while now and I've made tons of friends so far......
I started cooking when I was umm....12 and a half and Ive been in love with it ever since...My first project was the classic batch of brownies. I used a pan that was too big and I got really really flat brownies.....For the frosting I used granulated sugar and had crunchy frosting haha.....
Ive gotten much better since then!
I tend to get discouraged very easily if something I make does not come out like it was expected to....I can even get depressed over it.....
I have plans on going to Le Courdon Bleu Sydney in mid 2008 and completing the Grand Diploma there......
This is my cat Kiara. I found her in the backyard when I was 10, and I started feeding her toast and grape jelly. She's on a normal cat's diet now haha.
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This is Pluto, and sadly he went missing just before Christmas....
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The small pic is when I was 4, and the other is a recent pic :)
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Lookin a bit mad...hehe