GF
Mango Ice Cream
This recipe can be made with any sweet ripe mangoes like Atulfo or Kent but works incredibly well with the fragrant Alphonso mangoes, a top variety from India that only comes to the US for about 2 weeks in the summer.
This recipe can be made with any sweet ripe mangoes like Atulfo or Kent but works incredibly well with the fragrant Alphonso mangoes, a top variety from India that only comes to the US for about 2 weeks in the summer.
Cook Time
50 Minutes
Serves
8
Directions
Step 1
Combine heavy cream, milk, cinnamon, cloves, and cardamom seeds in a pot on low-medium heat, stirring constantly with a wooden spoon, scraping the sides. Wait until the mixture is hot, nearly to a boil. Turn off the heat.
Step 2
Combine the sugar, egg yolks, and salt in a medium bowl and whisk until they look frothy and pale yellow, then set aside.
Step 3
Take the heavy cream mixture and pour half of it into a bowl with the eggs, sugar, and salt. This technique is called tempering. Stir to combine and pour that mixture back into the pot with the heated cream. Put back on a low-medium heat, stirring constantly.
Step 4
The anglaise mixture should feel thick, but won’t have much resistance. Every now and then, pull the spoon out of the mixture and see how the cream holds onto it. The mixture is adequately cooked when it coats the spoon. Remove from the heat and strain. Add ground cardamom.
Step 5
Add the mango purée to ice cream base and chill the mixture for 2 to 3 hours or overnight.
Step 6
Pour the ice cream base into the ice cream maker and churn for 20 to 30 minutes or until the machine stops.
Notes & Variations
- We used a Rival 4 quart Mixer which uses rock salt and ice. This is one of the cheapest ice cream makers you can buy, roughly $20.
- Add chopped pistachios to the mixture or as a topping.
- Add 1/2 teaspoon kewra water to the ice cream base to add floral notes.
Ingredients
470 grams (2 cups) heavy cream
237 grams (1 cup) whole milk
1 medium cinnamon stick
3 to 4 cloves
5 to 6 green cardamom seeds
200 grams (1 cup) white sugar
170 grams (3/4 cup) egg yolks
1 teaspoon sea salt
1 teaspoon ground cardamom
2 cups mango purée (from 2 to 3 mangos)
Step 1
Combine heavy cream, milk, cinnamon, cloves, and cardamom seeds in a pot on low-medium heat, stirring constantly with a wooden spoon, scraping the sides. Wait until the mixture is hot, nearly to a boil. Turn off the heat.
Step 2
Combine the sugar, egg yolks, and salt in a medium bowl and whisk until they look frothy and pale yellow, then set aside.
Step 3
Take the heavy cream mixture and pour half of it into a bowl with the eggs, sugar, and salt. This technique is called tempering. Stir to combine and pour that mixture back into the pot with the heated cream. Put back on a low-medium heat, stirring constantly.
Step 4
The anglaise mixture should feel thick, but won’t have much resistance. Every now and then, pull the spoon out of the mixture and see how the cream holds onto it. The mixture is adequately cooked when it coats the spoon. Remove from the heat and strain. Add ground cardamom.
Step 5
Add the mango purée to ice cream base and chill the mixture for 2 to 3 hours or overnight.
Step 6
Pour the ice cream base into the ice cream maker and churn for 20 to 30 minutes or until the machine stops.
470 grams (2 cups) heavy cream
237 grams (1 cup) whole milk
1 medium cinnamon stick
3 to 4 cloves
5 to 6 green cardamom seeds
200 grams (1 cup) white sugar
170 grams (3/4 cup) egg yolks
1 teaspoon sea salt
1 teaspoon ground cardamom
2 cups mango purée (from 2 to 3 mangos)
Notes & Variations
- We used a Rival 4 quart Mixer which uses rock salt and ice. This is one of the cheapest ice cream makers you can buy, roughly $20.
- Add chopped pistachios to the mixture or as a topping.
- Add 1/2 teaspoon kewra water to the ice cream base to add floral notes.
Tags:
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
IS IT MANGO SEASON YET?
This sweet creamy fruit can be enjoyed in almost everything...ice cream, desserts, drinks, savory and oh so much more!
MANGO MADNESS
