Mangoes are so versatile--a tropical fruit that covers an aray of cuisines. (Sorry to get all Forest Gump on you, but) I love mango salsa, mango smoothies, mango chutney, chilled mango soups...I also love eating raw chunks of mango or spreading mango jam on my bread. Mango ice cream has always topped this list, as mango is the perfect fruit for ice cream, with its natural sweetness and beautiful texture.
If you're in the Boston area, one of my favorite treats is Emack & Bolio's mango frozen yogurt. If we ever experiment with soft serves, we will most definitely revisit this tropical deliciousness. Until then, here is the ice cream we just churned! This is a mango base with chunks of caramelized mango.
Scoopsies' Mango Ice Cream
yields about 1.5 quarts
The Ice Cream:
2 ripe mangoes peeled, pitted, coarsely chopped
yields about 1.5 quarts
The Ice Cream:
2 ripe mangoes peeled, pitted, coarsely chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup sugar
Zest and juice of 1 lime
pinch of salt
2 large egg yolks
2 large eggs
1 tablespoon agave (or molasses)
The caramelized mangoes
1/3 cup sugar
1 mango, peeled, pitted, and cut into large pieces
1 1/2 cups heavy cream
1/2 cup sugar
Zest and juice of 1 lime
pinch of salt
2 large egg yolks
2 large eggs
1 tablespoon agave (or molasses)
The caramelized mangoes
1/3 cup sugar
1 mango, peeled, pitted, and cut into large pieces
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