This post is another spin-off of the classic "someone bought too many mangoes" story. A case of ripe Ataulfo mangoes were secured too easily too quickly, which meant that there was minimal reaction time to conjure up a method of utilizing these fresh ingredients while still at their prime.
Mango Ice Cream was the result. Hence, the ice cream-maker was dug out of the cupboard and put to use.
Mango Ice Cream was the result. Hence, the ice cream-maker was dug out of the cupboard and put to use.
Like multi-purpose bread-makers, the purpose of these machines is to assist with repetitive, time-consuming actions. One can opt to churn ice cream manually (by freezing a container and retrieving it to slosh its contents around every few hours), or invest in a device that partially does this for you.
Ten minutes of mango-peeling, two hours of refrigerating, twenty-five minutes of churning, and overnight freezing later, we had Mango Ice Cream!
Ten minutes of mango-peeling, two hours of refrigerating, twenty-five minutes of churning, and overnight freezing later, we had Mango Ice Cream!
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Ingredients
(Recipe inspired by and adapted from the Cuisinart manual)
- 4 ripe Ataulfo mangoes
- 2 cups whipping cream
- 2 tbsp half-and-half cream
- 4 tbsp (1/4 cup) granulated sugar *
- 1 tsp vanilla extract
- pinch of salt
Directions:
1) Familiarize oneself with the Cuisinart ICE-30BC (or your ice cream maker of choice), paying special attention to safety precautions and operating instructions.
2) Place churning bowl into freezer several hours before commencing preparations.
3) Peel and dice mangoes. Place into a large bowl
4) Add in half-and-half cream, sugar, vanilla extract, and salt.
5) Add in 1 cup whipping cream.
6) Pulverize using an immersion blender. The mixture should be thick with a slight chunkiness. (Alternatively, blend mangoes in a food processor first, then transfer to a large bowl and combine with dry ingredients and vanilla.)
7) Fold in remaining 1 cup whipping cream. Mix well.
8) Refrigerate for 2 hours (or as according to your ice cream maker's manual).
9) Retrieve churning bowl from freezer and secure in ice cream maker.
10) Remove mango mixture from fridge and pour into freezer bowl. Allow the mixture to churn and thicken in accordance to the ice cream maker's manual.
11) Observe the mixture as it churns. A creamy consistency should be achieved by the 25-minute mark. Continue churning if a thicker texture is desired.
12) Once the desired consistency is achieved, stop the ice cream maker and transfer the contents of the churning bowl to a shallow, airtight dish. Freeze for 5 hours or overnight.
13) Allow ice cream to defrost for 10-15 minutes before serving.
14) Serve and enjoy!
Notes
prior to refrigerating and adjust the amount of sugar as needed.
- The Cuisinart manual did not call for the addition of a stabilizer, though I predict a smoother finish and greater cohesion if one was employed. This has yet to be verified, though most commercially-made ice creams utilize various stabilizers (and preservatives) to achieve a satisfying, sublime scoop.
(Recipe inspired by and adapted from the Cuisinart manual)
- 4 ripe Ataulfo mangoes
- 2 cups whipping cream
- 2 tbsp half-and-half cream
- 4 tbsp (1/4 cup) granulated sugar *
- 1 tsp vanilla extract
- pinch of salt
Directions:
1) Familiarize oneself with the Cuisinart ICE-30BC (or your ice cream maker of choice), paying special attention to safety precautions and operating instructions.
2) Place churning bowl into freezer several hours before commencing preparations.
3) Peel and dice mangoes. Place into a large bowl
4) Add in half-and-half cream, sugar, vanilla extract, and salt.
5) Add in 1 cup whipping cream.
6) Pulverize using an immersion blender. The mixture should be thick with a slight chunkiness. (Alternatively, blend mangoes in a food processor first, then transfer to a large bowl and combine with dry ingredients and vanilla.)
7) Fold in remaining 1 cup whipping cream. Mix well.
8) Refrigerate for 2 hours (or as according to your ice cream maker's manual).
9) Retrieve churning bowl from freezer and secure in ice cream maker.
10) Remove mango mixture from fridge and pour into freezer bowl. Allow the mixture to churn and thicken in accordance to the ice cream maker's manual.
11) Observe the mixture as it churns. A creamy consistency should be achieved by the 25-minute mark. Continue churning if a thicker texture is desired.
12) Once the desired consistency is achieved, stop the ice cream maker and transfer the contents of the churning bowl to a shallow, airtight dish. Freeze for 5 hours or overnight.
13) Allow ice cream to defrost for 10-15 minutes before serving.
14) Serve and enjoy!
Notes
prior to refrigerating and adjust the amount of sugar as needed.
- The Cuisinart manual did not call for the addition of a stabilizer, though I predict a smoother finish and greater cohesion if one was employed. This has yet to be verified, though most commercially-made ice creams utilize various stabilizers (and preservatives) to achieve a satisfying, sublime scoop.
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