YOU GUYS! I HAVE BREAKING NEWS!
Are you ready?
I have discovered the code to an actual custard-based mango ice cream, that you actually churn in an ice cream maker, that tastes like the amazing stuff you find at Pakistani and Indian restaurants!
What? You’re not excited? You see, there’s something about this freezing wintery weather that has it’s own charm to creating and consuming frozen treats. I’ve been churning quart after quart of homemade ice cream lately (including an amazingly creamy egg-free chocolate ice cream, whose recipe I will be sharing soon!), and a recent nonscientific at-home survey concluded that the constituents wanted mango ice cream 🙂
A quick Google search will show you that most recipes are of the no-churn variety, and most include some variation of condensed milk and frozen non-diary whipped topping. Those options are great, and I even use a variation of those kinds of recipes for my Kulfi, but for this ice cream I wanted an actual custard base that needs to be churned.
I stumbled upon this recipe from Epicurious, and adapted it heavily based on the techniques that I picked up from The Perfect Scoop. The resulting ice cream was creamy and had the perfect mango flavor. I highly recommend using canned mango pulp sold in Pakistani or Indian grocery stores. Although they are overly sweetened when consumed as is, they lend the perfect mango flavor and sweetness after churning.
Enjoy my friends, as we are 🙂
And stay tuned for some more yummy frozen treats!
Mango Ice Cream
Yield: 1 Quart
- 2 egg yolks
- 1 ¼ cup heavy whipping cream, divided
- 1 cup canned mango puree
- 2 tablespoons light corn syrup
- 1 cup whole milk
- ½ cup sugar
- Pinch of salt
- ½ teaspoon vanilla
Set aside a large ice bath and strainer for later use.
Lightly whisk egg yolks in a medium bowl and set aside.
Pour approximately half of the whipping cream, mango puree, and corn syrup in a large bowl. Whisk well and set aside.
Combine remaining whipping cream, milk, sugar, and salt in a medium saucepan. Cook over medium heat until the sugar has dissolved and the mixture is warm and steaming.
Slowly pour the warm milk mixture into the egg yolks (tempering), while whisking constantly. Add warmed yolk and milk mixture back into the saucepan and cook over medium heat, stirring constantly. Cook until the mixture thickens and coats the back of a spatula (check for doneness by running your finger across the coated spatula. If your finger leaves a trail that doesn’t flow back together, the custard is done). Pour the custard through the strainer into the large bowl of mango puree mixture. Add vanilla, stir to combine, and set the bowl over the ice bath and cool completely.
Once the custard has cooled, transfer to the refrigerator and chill for several hours, preferably overnight. Freeze in ice cream maker according to manufacturer instructions.