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Mango Ice Cream

chef.expert's picture
Ingredients
For boiled custard
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Teaspoon
  Salt To Taste
  Egg yolks 3
  Milk 1 1⁄2 Cup (24 tbs)
  Light corn syrup 3 Tablespoon
For mango cream
  Mangoes 9 , to make 4 1/2 cups strained mango pulp
  Lemons 2 , juiced
  Heavy whipping cream 3 Cup (48 tbs)
  Ice cream salt To Taste
  Sliced mangoes/Blueberries 5 Cup (80 tbs) (for garnish)
Directions

MAKING
1) To prepare the custard, into a heavy saucepan or the top of a double boiler, sift the sugar, salt and cornstarch.
2) Beat the egg yolks lightly and add them to the sifted ingredients, along with the corn syrup and milk.
3) Blend well and cook over low heat, constantly stirring, till the mixture is thick enough and starts to coat a spoon.
4) Take the custard off the heat and chill it.
5) To prepare the mango ice cream, peel the mangoes and remove the flesh from the stones. Chop the flesh roughly in a food processor with the help of a steel blade, or chop in a blender, a few pieces at a time. The flesh can also be chopped by hand if convenient.
6) Put the chopped flesh through and sieve and measure.
7) Add 1 cup of sugar and juice of 1 lemon. Stir well.
8) Add the chilled custard and then the whipping cream. Stir well to blend.
9) Taste the mixture and, if needed, correct the flavor with additional sugar or lemon juice. Remember, the ice cream will be less sweet after it is frozen.
10) Freeze the preparation, preferably in an ice cream churn.

SERVING
11) Remove the frozen ice cream from the freezer, let it stand for about 30 minutes to mellow and serve as a dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mango
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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