Monica's favorite gear for
making ice cream
After years of making ice cream, I splurged on this pricier option. Because it has a compressor, you can make back-to-back batches without needing to freeze the insert. It's bigger and heavier than the cheaper model, but it's so convenient if you make a lot of ice cream.
I used this economical model for years. You have to plan ahead a day and place the freezer bowl in the freezer for 24 hours before making ice cream. It works great!
I love these for storing homemade ice cream in the freezer. They keep the ice cream fresher, and it stays frozen longer when it's out of the fridge.
This is my go-to mixing bowl. Love the handle and lid for fridge storage, when needed.
This is another tool that gets lots of use in my kitchen. I used the 10" whisk for the ice cream base mixture and the smaller 6" whisk (link below) for combining the corn starch and milk.
Also available: 6" whisk

Mango Ice Cream

smooth, flavorful and refreshing


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Here are a few gift guides I made to help:

Mango Ice Cream

By Monica              makes 1.5 quarts
This mango ice cream has a creamy, smooth texture and beautiful color. A hint of cardamom and cinnamon elevate the flavor for a yummy frozen treat. From TheYummyLife.com #mango #icecream #frozentreat #theyummylife

This mango ice cream has a creamy, smooth texture and beautiful color. A hint of cardamom and cinnamon elevate the flavor for a yummy frozen treat.

Ingredients
  • FOR ICE CREAM BASE:
  • 2 cups milk, divided
  • 4 teaspoons cornstarch
  • 1-1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cream cheese, softened
  • FOR MANGO PUREE:
  • 4-5 mangoes, peeled & cubed (2 cups); may use frozen mangoes
  • 2 tablespoons lemon juice
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom

Directions
MAKE ICE CREAM BASE: In small bowl, mix 1/4 cup milk with cornstarch; set aside. In 5 quart pan, combine remaining 1-3/4 cups milk, cream, sugar, corn syrup, vanilla extract and salt. On medium-high heat bring mixture to rolling boil. Boil for 4 minutes, stirring occasionally. Remove from heat and whisk in the corn starch/milk slurry. Return to heat and continue to stir for 1-2 minutes; it will thicken slightly. Remove from heat.

Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against sides of bowl until it is is smooth. Add 1/2 cup hot ice cream base liquid to cream cheese & whisk until smooth. Gradually add and stir in remaining hot mixture; whisking until smooth after each addition. Cover and refrigerate while you make the mango puree.

MAKE MANGO PUREE: In a nonreactive bowl, combine mangoes, lemon juice, sugar, cinnamon, and cardamom; stir to evenly mix. Cover and let sit for 2 hours at room temperature. Transfer to blender and puree until smooth.

COMBINE PUREE AND ICE CREAM BASE: Remove ice cream base from refrigerator, add mango puree and stir to combine. Cover and refrigerate 6-8 hours until completely chilled.* May be made and refrigerated up to 3 days before making ice cream.

*TO QUICK CHILL mixture for making ice cream right away: Fill large bowl 3/4 full with ice cubes and add water. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until mixture is completely chilled; add more ice as needed.

TO FREEZE ICE CREAM: Pour chilled mixture into ice cream freezer and freeze according to instruction of your ice cream maker. (Note that this makes 1.5 quarts. For 1 quart ice cream freezers, make in 2 batches.) When finished, transfer frozen ice cream to a plastic container and press a sheet of parchment paper on top. Cover and freeze for at least 4 hours until firm. If it's frozen too hard to scoop, let ice cream soften at room temperature for 5-10 minutes before scooping and serving.


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Mangoes have been increasing in popularity in the U.S. in recent years, and for good reason. When they are ripe, their juiciness and flavor are simply wonderful. While I was recently enjoying an amazing culinary tour of India with Delectable Destinations, I was delighted to find mangoes in some form on almost every menu. During my travels there, I regularly enjoyed mango yogurt for breakfast and mango ice cream for dessert. I couldn't get enough!

When I got home from India, I immediately tried making mango ice cream. It turned out to be easy to simply add mango to my vanilla ice cream recipe. So good! I add a hint of cardamom--a popular spice in Indian cooking that perfectly complements and elevates the flavor of mango.

Step-by-step photos for making
Mango Ice Cream

 

Step 1. Assemble the ingredients

For the ice cream base (this combination results in a smooth, creamy ice cream texture):

  • milk and heavy cream
  • sugar
  • corn syrup
  • cream cheese
  • kosher or sea salt
  • corn starch
  • vanilla extract or paste

IMG_5391resize.jpg

For the mango puree:

  • ripe mangoes, peeled and cubed (check out my post How to Peel and Cut a Mango); you may also use frozen, cubed mangoes that have been thawed
  • cardamom
  • cinnamon
  • sugar
  • lemon

collage_mangos.jpg

Step 2. In a small bowl, whisk together cornstarch and milk. Set aside.

view on Amazon:  small whisk

collage_mix_cornstarch.jpg

Step 3. In large pan on stove top, combine remaining milk, cream, sugar, corn syrup, vanilla extract and salt. On medium-high heat bring mixture to rolling boil. Boil for 4 minutes, stirring occasionally. Remove from heat and whisk in the corn starch/milk slurry. Return to heat and continue to stir for 1-2 minutes; it will thicken slightly. Remove from heat.

view on Amazon:  10" whisk

collage_cook_mixture.jpg

Step 4. Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against sides and bottom of bowl until it is smooth. Gradually add hot ice cream base liquid to cream cheese, whisking until smooth after each addition. Cover and refrigerate while you make the mango puree. 

view on Amazon:  Mix-n-Measure bowl with lid

collage_mix_cream_cheese.jpg

Step 5. Make mango puree. In a nonreactive bowl, combine mangoes, lemon juice, sugar, cinnamon, and cardamom; stir to evenly mix. Cover and let sit for 2 hours at room temperature. Transfer to blender and puree until smooth.

view on Amazon:  my Vitamix blender

collage_blend_mango.jpg

Step 6. Remove ice cream base from refrigerator, add mango puree and stir to combine. Cover and refrigerate 6-8 hours until completely chilled. May be made and refrigerated up to 3 days before making ice cream.

collage_mix_in_mango.jpg

  • TIP: To quick chill mixture for making ice cream right away: Fill large bowl 3/4 full with ice cubes and add water. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until mixture is completely chilled; add more ice as needed.

Step 7. Pour chilled mixture into ice cream freezer and freeze according to instruction of your ice cream maker. NOTE: this recipe makes 1.5 quarts. For 1 quart ice cream freezers, make in 2 batches. 

view on Amazon 2 ice cream freezers I have used and recommend:

  • Cuisinart 2-quart Automatic Ice Cream Maker -- I used this economical model for years. You have to plan ahead a day and place the freezer bowl in the freezer for 24 hours before making ice cream. It works great!
  • Cuisinart 1.5 quart Compressor Ice Cream Maker (pictured below) -- After years of making ice cream, I splurged on this pricier option. Because it has a compressor, you can make back-to-back batches without needing to freeze the insert. It's bigger and heavier than the cheaper model, but it's so convenient if you make a lot of ice cream and want to make multiple consecutive batches.

collage_freezing_ice_cream.jpg

Freeze the ice cream until it is pulling away from the sides of the bowl as shown here:

Click here to see it in action
Click to pause

  • NOTE: Ice cream may appear a bit grainy at this point, but it will be smooth and creamy after it's been in the freezer awhile.

Step 8. Transfer frozen ice cream to a plastic container and press a sheet of parchment paper on top. Cover and freeze for at least 4 hours until firm. 

view on Amazon:  insulated ice cream containers (I love these!)

collage_frozen_ice_cream.jpg

If your ice cream freezes too hard to easily scoop, let it soften at room temperature for 5-10 minutes before scooping and serving.

Dig in and enjoy!

vertIMG_9915resize1400.jpg

Make it a Yummy day!

Monica

Link directly to this recipe Print this recipe
Mango Ice Cream
By Monica              Servings: makes 1.5 quarts
Ingredients
  • FOR ICE CREAM BASE:
  • 2 cups milk, divided
  • 4 teaspoons cornstarch
  • 1-1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cream cheese, softened
  • FOR MANGO PUREE:
  • 4-5 mangoes, peeled & cubed (2 cups); may use frozen mangoes
  • 2 tablespoons lemon juice
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
Directions
MAKE ICE CREAM BASE: In small bowl, mix 1/4 cup milk with cornstarch; set aside. In 5 quart pan, combine remaining 1-3/4 cups milk, cream, sugar, corn syrup, vanilla extract and salt. On medium-high heat bring mixture to rolling boil. Boil for 4 minutes, stirring occasionally. Remove from heat and whisk in the corn starch/milk slurry. Return to heat and continue to stir for 1-2 minutes; it will thicken slightly. Remove from heat.

Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against sides of bowl until it is is smooth. Add 1/2 cup hot ice cream base liquid to cream cheese & whisk until smooth. Gradually add and stir in remaining hot mixture; whisking until smooth after each addition. Cover and refrigerate while you make the mango puree.

MAKE MANGO PUREE: In a nonreactive bowl, combine mangoes, lemon juice, sugar, cinnamon, and cardamom; stir to evenly mix. Cover and let sit for 2 hours at room temperature. Transfer to blender and puree until smooth.

COMBINE PUREE AND ICE CREAM BASE: Remove ice cream base from refrigerator, add mango puree and stir to combine. Cover and refrigerate 6-8 hours until completely chilled.* May be made and refrigerated up to 3 days before making ice cream.

*TO QUICK CHILL mixture for making ice cream right away: Fill large bowl 3/4 full with ice cubes and add water. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until mixture is completely chilled; add more ice as needed.

TO FREEZE ICE CREAM: Pour chilled mixture into ice cream freezer and freeze according to instruction of your ice cream maker. (Note that this makes 1.5 quarts. For 1 quart ice cream freezers, make in 2 batches.) When finished, transfer frozen ice cream to a plastic container and press a sheet of parchment paper on top. Cover and freeze for at least 4 hours until firm. If it's frozen too hard to scoop, let ice cream soften at room temperature for 5-10 minutes before scooping and serving.
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Posted on Thursday, July 5th, 2018
Tags: Desserts

Looking for holiday gifts for the foodie in your life?
Here are a few gift guides I made to help:








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