Mango Mint And Lemon Ice Cream Recipes

MANGO MINT ICE CREAM RECIPE - (4.6/5)

Steps:

• 1. Peel mangoes and dice all the meat discarding seeds. Add the meat to a blender and puree. 2. In a sauce pan, add milk, sugar, and mint. Heat to dissolve sugar. Do not boil. 3. Strain sugar milk mixture through a fine sieve. Add cream to mango. Mix well and strain through sieve. 4. Mix well and chill 5. Churn in ice cream maker for 35 minutes according to mfg directed use. 6. Transfer to chilled glass container and freeze for minimum 2 hours. 7. Serve with lotus flower cookies.

MANGO, MINT AND LEMON ICE CREAM

Steps:

• Separate eggs. Add egg whites and sugar to a metal bowl. (Save yolks for another use.)
• Pour water in a pot to about 1 inch deep to create a water bath. Place the metal bowl over the pot; it should not touch the water.
• With a whisk, beat egg whites and sugar over medium heat until stiff and glossy. Remove the bowl from the water bath.
• Divide the egg whites into 3 portions.
• Peel and halve mango and remove the pit. Reserve half of the mango and finely chop the other half. Puree chopped mango with an immersion blender and fold in 1 portion of egg whites.
• In another bowl, mix buttermilk and sour cream until smooth. Fold in the remaining 2 portions of egg whites. Divide the mixture into 2 portions.
• Rinse lemon with hot water, dry with paper towels and zest few strips of lemon peel from half. Set aside. Grate remaining half of lemon.
• Cut lemon in half and squeeze. Mix 1 teaspoon of lemon juice and lemon zest with 1 portion of the egg white and sour cream mixture.
• Rinse mint, shake dry, and pick off the leaves. Set some aside and finely chop the rest. Mix mint with 2-3 drops of mint oil or extract. Add to the remaining portion of the egg white and sour cream mixture.
• Cover all 3 mixtures with plastic wrap or aluminum foil and freeze for about 2 hours, mixing about every 30 minutes with the immersion blender.
• When ready to serve, cut the reserved mango into wedges.
• Thaw ice cream briefly. Shape ice cream with a small ice cream scoop and distribute flavors in 4 glasses or bowls.
• Garnish with mango slices, mint leaves and strips of lemon peel. Serve immediately.

FRESH MINT, LEMON & YOGHURT ICE CREAM

Steps:

• Place the sugar and 2 cups (500ml) of cold water in a saucepan over a medium heat and cook, stirring constantly, until the sugar has completely dissolved. Stop stirring, then increase the heat to medium-high and bring the syrup to the boil.
• Return the heat to medium and simmer for 12 minutes, occasionally using a brush dipped in cold water to brush down the sides of the pan and to remove any sugar crystals (they are otherwise likely to make the syrup cloudy).
• Remove from the heat and leave to cool, then pour the mixture into a container and chill.
• Place the chilled syrup in a blender with mint and lemon juice. Blend at a high speed until the mint is very finely chopped.
• Place the yoghurt in a large bowl and whisk well until it is smooth, then fold in the whipped cream. Add the syrup and whisk to combine.
• If you have an ice cream maker, churn the mixture in it. Otherwise, pour it into a large, stainless-steel bowl and freeze for about 3 hours or until frozen 5cm (2 inches) from the edge.
• Remove the bowl from the freezer and use a whisk or hand-held beaters to give the ice cream a really good whisk, breaking up ice crystals and smoothing it out.
• Repeat these freezing and whisking steps once more. (For an even smoother texture, repeat these steps a few more times).
• Pack the ice cream into a container, cover it tightly and freeze it at least overnight or until it is firm.
• Serve the ice cream with extra mint.

SUPER LEMON ICE CREAM

Steps:

• Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.
• Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.
• Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.