Mango Ice Cream Recipe With Ice Cream Maker

BEST EVER MANGO ICE CREAM (WITH ICE CREAM MAKER)

Steps:

• Ensure your ice cream maker will be ready to freeze the mixture in about an hour. This usually means the insert should be in the freezer the night before.
• Peel and cut up the mangos into large chunks. Add to a blender or a Ninja capsule and add 1/4 cup of the sugar. Blend until it is a smooth puree.
• In a medium bowl, use a hand mixer to beat cream, milk, remaining 1/2 C sugar, & vanilla and beat until combined. Next, add the pureed mango mixture and beat using the hand mixer until combined and smooth.
• Place the bowl in the freezer for 30 minutes so the mango mixture is very cold before it goes into the ice cream insert.
• Get your ice cream machine ready and slowly pour the chilled mango mixture into the cold insert. Let your ice cream maker do all the work.
• Run the ice cream maker for about 15 minutes or until it is ready. It should be the consistency of soft-serve ice cream and look similar to the photo above.
• Scoop out the fresh mango ice cream and place it into a freezer-safe container. You will need to freeze this for about 3-5 hours. It will then be ready to serve after it chills for hours.
• When it reaches the firmness you desire, scoop it into bowls or onto ice cream cones. ENJOY!
• If this mango ice cream does not get consumed all on the first day, it can be stored in the freezer for up to a week. Store in an air-tight container in your freezer. Remove the ice cream about 5 minutes before you want to eat it as homemade ice cream tends to be more solid and dense once frozen all the way through.

LUSCIOUS SILKY MANGO ICE CREAM

Steps:

• Mango Puree:
• Peel and cut the mango into pieces. Squeeze as much flesh off as possible. Blend it in the blender or food processor along with the lemon juice. Strain the mango mix into a bowl, so that the stringy bits are eliminated from the puree. You should have about 1 1/4 cups mango puree.
• Gelato base:.
• Whisk egg yolks and sugar till pale and lemony.
• In a medium/heavy saucepan, bring milk and cream to a simmer. Turn off heat and whisk half of the mixture into the yolks.
• Return everything to the sauce pan over a very low heat and keep on stirring it till it thickens.
• Remove from heat and strain it into a large bowl. Let it cool for 5 or 6 minutes and then mix in mango puree.
• Refrigerate overnight.
• 10 mins before processing in the ice cream machine, put the mango custard into the freezer and also put the ice cream dasher into the freezer. (this SHOCKS the mix so that not much air is whipped in).
• Process in your ice cream maker.