Mango Ice Cream

  

 

 

I love mango season. I love it when I buy wayyyyyyyyy to many of them and have to make mango ice cream. I love using my ice cream machine after it's spent almost a full year in hibernation. I love it when I find the ice cream scoop in the empty kitchen sink, licked almost clean, and I'm not the one who put it there. I love it when I eat my emotions, and they taste just like mango ice cream.  

NOTE: You’ll need to start this recipe the day before.



Mango Ice Cream
from Neil Perry's Easy Weekends

500g mango flesh (2 large mangoes)
190g caster sugar
375g cream (35% fat)
3 egg yolks

Puree the mango flesh in a blender until smooth, then pass through a fine sieve, forcing as much puree through as possible. Discard what is left in the sieve. Add 90g sugar to the puree and mix to combine.

Warm the cream in a small, heavy-based saucepan over medium heat.

Whisk the egg yolks and remaining sugar in a bowl until pale, then, while whisking continuously, gradually add the warm cream. Return to a clean pan over medium heat and cook, stirring continuously, until the custard coats the back of the spoon. Remove from the heat, and strain into a bowl sitting over another bowl of ice.

Once chilled, stir in the mango puree. Refrigerate in an airtight container overnight.

The next day, churn in an ice-cream machine according to the manufacturer’s instructions. Transfer to an airtight container; store in the freezer until firm enough to scoop.