Mango Ice Cream
Source of Recipe
martha stewart
List of Ingredients
- 1/2 cup dried (2 ounces) mango
- 1/2 cup dark rum
- 1 1/2 large, very ripe mangoes, peeled and seeded
- 1 1/4 cups heavy cream
- 1/4 cup milk
- 2 large egg yolks
- 6 tablespoons sugar
Instructions
- In a medium bowl, combine dried mango and rum; set mixture aside to soak, turning occasionally, 2 hours.
- Drain soaked mango in a colander set over a bowl. Cut mango into 1/4-inch dice, and set aside. Reserve rum for another use.
- Cut fresh mango into large chunks, and puree in a food processor. Set aside.
- Combine 1 cup cream and milk in a medium saucepan; bring mixture to a boil over medium-high heat. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on high speed until pale yellow and fluffy, about 2 minutes. Whisking, pour 1/2 cup of hot cream mixture into the egg mixture. Whisking, pour this new mixture back into hot cream mixture; whisk until combined. Cook until mixture coats the back of a wooden spoon, about 4 minutes. Remove from heat.
- Using the electric mixer, whip remaining 1/4 cup cream until soft peaks form. Add whipped cream, rum-soaked mango, and mango purée to the hot cream mixture. Stir to combine and let cool. Freeze in an ice-cream maker according to manufacturer’s instructions. Store ice cream, frozen, in an airtight container up to 3 days.
Final Comments
Makes 1 quart
|
Â
Â
Â
|