Tropical Delight: Homemade Mango Ice Cream Recipe
Ingredients:
– 2 large ripe mangoes, peeled and diced
– 1 cup heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Prepare Mango Puree:
– Blend the diced mangoes in a blender or food processor until smooth.
– Strain the puree through a fine-mesh sieve to remove any fibers. Set aside.
2. Make Ice Cream Base:
– In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt.
– Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved. Do not let it boil.
– Remove from heat and let it cool to room temperature.
3. Combine Mango and Ice Cream Base:
– Once the cream mixture is cool, mix in the mango puree until well combined.
4. Chill the Mixture:
– Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
5. Churn the Ice Cream:
– Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
6. Freeze:
– Transfer the churned ice cream to an airtight container. Freeze for at least 4 hours, or until firm.
7. Serve:
– Scoop the mango ice cream into bowls or cones and enjoy!
Tips:
– For a more intense mango flavor, you can add a few drops of mango extract.
– Garnish with fresh mango slices or a sprig of mint for an extra touch.
Enjoy your homemade mango ice cream!
