Mango Ice Cream


I think I’ve mentioned before that my family isn’t the biggest fan of my cooking.  They think I make weird things and constantly ask me why I can’t make “normal” things (with my mom chiming in about the loads of dishes).

Today I saw in utter shock when they actually liked something I made.  Even my mom, liked it.  She’s not an easy woman to please.

I can chalk up this success to two possible scenarios:

1.  This mango ice cream I made, somehow, had a latin flavor, and that’s why they liked it.

2.  Our late-night bonding sessions over telenovelas have suddenly made them appreciate my culinary prowess.

I’m going to guess it’s the former and not the latter.

Instead, I’ll just praise my sister and brother-in-law for being supportive and giving me an ice cream maker for my birthday.  Thus, my first creation:

Mango Ice Cream

1 cup half-and-half

1 cup whole milk

3 egg yolks

2/3 cup sugar

1 1/4 cup fresh pureed mango*

*I thawed frozen mango chunks, then pureed them in the food processor.  It’s okay if there are tiny pieces of mango still in there.

In a saucepan, heat the milk on medium heat until bubble start to form on the edges.  In a bowl, mix together the egg yolks and sugar.  Put a little elbow grease in it and mix them until they’re slightly pale yellow.  Add a little bit of the milk to the yolk mixture, mix it, then add that mixture to the rest of the saucepan.  Stir on low heat until the custard begins to thicken, enough to coat the back of a spoon.

Allow it to cool a bit then add the mango puree to the custard.  Refrigerate for a few hours until completely cold.  Then add it to your ice cream maker according to the manufacturers instructions.  Freeze for a few more hours and serve!

 

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