Homemade Mango Ice Cream Recipe
14 February 2008 Labels: Ice Cream, Mango Ice Cream 7 comments
My husband loves mangoes but not just any ordinary mango you find at your local grocery mind you. He loves Philippine mangoes! I don't blame him. Philippine mangoes are the best, if you can get the ones from Giumaras (not sure of the spelling) then you'll be in mango heaven.
Ever since our vacation in Manila, he wouldn't touch any mangoes at all. One time I found some mangoes from Mexico that tastes close to the ones from the Philippines. Upon tasting it, he said that it is just not the same. :)
Every time we see a Magnolia Mango ice cream at the Asian grocery, we'd pick one up. There is just one big problem, it is so expensive! Almost $6 for a pint! I made it my mission to try and make mango ice cream that my dh would love.
Now back to my home made mango ice cream. I used a vanilla ice cream recipe as my base without the vanilla. Then I added enough mango puree and just a little sugar since the puree is already sweet. Mix very well then put in the ice cream maker and voila! An all natural mango ice cream. :)
One side note: I gave my friend some mango ice cream, her American husband loved it. The week after, his father became gravely ill. They asked me if I still have some ice cream and if they can buy it from me, they want to bring some for his father. Of course I didn't make them pay for it. I'm glad that I was able to make someone happy that day. :)
Here is the Mango Ice Cream recipe I used:
Mango Ice Cream
2 cups heavy cream
1 cup whole milk
Pinch salt
1 cup sugar
3 large egg yolks
1 cup mango puree
Combine the cream, milk, salt, 1/2 cup of the sugar and mango puree in a large pot. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. The temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes.
Combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1/2 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes.
Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 2 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.)
Pour the custard through a fine strainer into another pot and chill completely. Ideally, let the ice cream base "age" overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product – but it is still good if you decide to process it right away. Divide the ice cream into quarts and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of "soft serve."
To harden the ice cream fully, freeze in plastic covered containers.
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