Mango Ice Cream

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!

 

MangoIceCreamPic

Mango Ice Cream

Yield: 1 Quart

Ingredients:

  • 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

Directions:

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.

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Vanilla Bean Ice Cream

My baby, who isn’t a baby anymore but a rambunctious toddler, turns 3 today.

When did this even happen? My son has gone from a clueless drooling baby to a curious and active toddler. Sometimes I catch myself wondering where the time has gone, but then I remember that it’s been spent trying to pottytrain, scrubbing stray crayon marks off of the walls, vacuuming up abandoned Cheerios, cuddling, talking and obsessing over fire trucks, taking trips to the park, going for evening walks, and so much more. And I wouldn’t have it any other way 🙂

Last weekend we celebrated Zuni’s birthday by inviting a few friends over. We ordered the main meal from a local restaurant, and I was responsible for dessert.   I wanted to make a spread that was representative of my son’s favorite foods, so I decided to make cupcakes (as opposed to a traditional cake) and an ice cream bar. The cupcakes (recipe coming soon!) were vanilla based, with half of them frosted with chocolate buttercream and the other half frosted with whipped vanilla buttercream. The ice cream bar consisted of vanilla bean ice cream (recipe courtesy of my new favorite cookbook, The Perfect Scoop), milk chocolate ice cream (recipe coming soon!), magic shell (recipe coming soon!), vanilla bean caramel sauce (recipe coming soon!), and all sorts of toppings. The cupcakes and ice cream bar were a huge hit, and I can’t wait to recreate it!

 

VanillaBeanIceCreamPic

 

Vanilla Bean Ice Cream

Yield: 1 Quart

Ingredients:

  • 6 egg yolks
  • 2 cups heavy whipping cream, divided
  • 1 cup whole milk
  • ¾ cup sugar
  • Pinch of salt
  • 1 vanilla bean, split in half lengthwise
  • ¾ teaspoon vanilla

Directions:

Set aside a large ice bath and strainer for later use.

Lightly whisk egg yolks in a medium bowl and set aside.

Pour 1 cup of the heavy whipping cream in a large bowl and set aside.

Combine remaining 1 cup of heavy whipping cream, whole milk, sugar, and salt in a medium saucepan. Cook over medium heat until the sugar has dissolved and the mixture is warm and steaming. Scrape the seeds of the vanilla bean into the milk mixture, and add the bean as well. Cover, remove from heat, and allow to steep for 30 minutes.

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 cream. Add vanilla and put the vanilla bean into the custard, stir, 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. Remove vanilla bean and freeze in ice cream maker according to manufacturer instructions.

Chocolate Ice Cream

So first I teased you on Facebook with a picture of me churning vanilla bean ice cream (which my brother admitted looked like a toilet LOL!), then I posted my Kulfi recipe, and now I’m sharing a Chocolate Ice Cream recipe!  I’m sorry (not really), but this wonderful weather and a recent addition to my cookbook collection has got me pumped and ready to churn (ice cream, that is)!  This recipe comes directly from the ice cream guru himself, David Lebovitz.  His book, The Perfect Scoop, is one of my new favorite cookbooks, and I find that his recipes are some of the few where I don’t have to adapt or change anything.  I’ll stop yammering  on and let you see for yourself…

 

ChocolateIceCreamPic

 

Chocolate Ice Cream

Yield: 1 Quart

Ingredients:

  • 5 egg yolks
  • 2 cups heavy whipping cream, divided
  • 3 tablespoons unsweetened Dutch-processed cocoa powder
  • 5 ounces semi-sweet chocolate, chopped
  • 1 cup whole milk
  • ¾ cup sugar
  • Pinch of salt
  • ½ teaspoon vanilla

Directions:

Set aside a large ice bath and strainer for later use.

Lightly whisk egg yolks in a medium bowl and set aside.

Combine 1 cup of the cream with cocoa powder in a medium saucepan. Warm over medium heat and whisk to thoroughly incorporate the cocoa. Once the cream mixture comes to a boil, reduce heat to medium-low and summer for 30 seconds, whisking constantly. Remove pan from the heat, add chocolate, and stir until smooth. Stir in remaining 1 cup of cream. Transfer mixture to a large bowl and set aside.

In the same saucepan, warm milk, sugar, and salt over medium heat. Once steaming, slowly pour the warm milk into the egg yolks (tempering), whisking constantly. Add warmed yolk and milk mixture back to 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 chocolate mixture. Add vanilla and stir until smooth. Place the bowl over the ice bath and cool completely.

Once the custard has cooled, transfer to the refrigerator and chill for several hours. Freeze in ice cream maker according to manufacturer instructions.

 

Kulfi (Cheat Recipe!)

The days seem to be finally warming up in our parts, and we’ve been taking full advantage of it. We’ve been going for walks in our neighborhood and making regular trips to the park. The change in weather seems to bring about a change in our food preferences as well, where we’re opting for lighter and cooler meals. Enter this delicious Kulfi.

Kulfi is the South Asian Subcontinent’s equivalent of Western ice cream. Traditionally, sugar and milk is cooked over low heat until much of it has thickened and reduced. Although delicious, ain’t nobody got time for that! The recipe I’m sharing today was given to me by a good friend (Hi Reetu!), and cuts the time to a fraction. It’s quick to whip up, and always leaves behind a great impression. No one will know that it takes literally 5 minutes to throw together 😉

KulfiPic

 

 

Kulfi

Yield:  20-25 Servings

Ingredients:

  • 2 cups heavy whipping cream
  • 16 oz. frozen whipped topping, thawed
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (12 oz.) can evaporated milk
  • ½ cup ground unsalted nuts (almond or pistachio) (optional)
  • ¼ teaspoon cardamom powder (optional)
  • Pinch of saffron (optional)

Directions:

Mix all ingredients in a large bowl until completely combined.  Pour into molds and freeze for at least 12 hours before serving.

Note:  Small disposable cups can be used as kulfi molds.  Cover cup with aluminum foil and insert a wood stick into the center.  The foil will help keep the stick in place.