Along with summer, the mango season is nearly over. I love hot weather (why do I live in Minnesota?) and mangos and I’m not thrilled to see either coming to an end. I’m reminded of the old adage, “When life gives you lemons, make lemonade.” My version of this is, “When fall is just around the corner (bitter lemons for me), make mango ice cream using some of those juicy, delicious fresh mangos that you can still get at a supermarket. The ice cream will taste great on our few remaining hot days and will also be a delicious memory of summer if you keep it in your freezer to nibble on when you need a special treat.
Here are three scoops of homemade mango ice cream just for you! I put it on a new Indian runner, given to me by Neetika, a co-worker in Mumbai.
I use a relatively inexpensive Donvier ice cream maker and have used one of these for many years and it works just fine.
But, I have my eye on a Cuisinart ice cream maker with a compressor so that I wouldn’t have to freeze a container overnight before making ice cream.
Click on BettyCrocker Store to see some more makes and models of ice cream makers.
Mango Ice Cream
From: CHOPSTIX - Quick Cooking with Pacific Flavors by Hugh Carpenter and Teri Sandison, Published (1990) by Stewart, Tabori & Chang
6 egg yolks
1 cup sugar
2 cups half and half
2 cups heavy (whipping) cream
2 cups mango fruit pruée (see my comment below)
2 teaspoon vanilla extract
In medium bowl, beat egg yolks and sugar with whisk until mixture turns pale yellow, about 3 minutes.
Fill large bowl with cold water and add generous amount of ice.
In 3-quart saucepan, heat cream over medium-high heat until bubbles appear around edges. Slowly whisk the half and half into egg mixture in bowl; pour back into saucepan.
Place clean, empty bowl in ice water.
Place saucepan over high heat. Cook mixture, beating constantly with whisk, until thick enough to lightly coat spoon and mixture nearly doubles in volume, about 4 minutes. Immediately pour custard into clean mixing bowl and stir slowly with whisk for 2 minutes. Cover and refrigerate for at least 2 hours or until cold.
When custard is thoroughly chilled, stir in mango purée and vanilla. Pour into ice cream maker and freeze according to manufacturer’s directions.
Makes about 1 1/2 quarts