Well, Memorial Day is here and you know what that means…summer! So I thought it would be great to kick off with a recipe for ice cream. It’s also mango season and I had some mango crazed family over last weekend. I needed a quick dessert addition to my dinner plans so I thought why not mango ice cream? I mean really, who says no to ice cream?
I hear the summer is going to be hot one!! If you love ice cream it may be time to invest in an ice cream maker. I love it because I can make whatever flavor I want. Some of our favorites have been cinnamon and coconut almond fudge.What’s your dream flavor? Share yours in a comment below and I might just choose one for an upcoming post.
It’s Friday so I’m keeping this post short and sweet. Enjoy, and have a wonderful weekend!
Notes: I kept this recipe egg-less so it is not as creamy as a custard based ice cream. However, it’s a lot easier to make!
MANGO SWIRL ICE CREAM
yield: about 1 quart
2 ripe mangoes
2 cups heavy cream
1 cup whole milk
1 vanilla bean
1 cup sugar
pinch of salt
Peel, cut and blend the mangoes into a puree and let it chill in the refrigerator. Combine the milk and cream in a saucepan and add the sugar and salt. Scrape the seeds from the bean pod and add them and the pod to the pot. Stir and let the mixture come to a gentle boil. Remove from the heat, cover and let it steep for 10 minutes. Strain the mixture, removing the pods. Chill the mixture for at least one hour or overnight. Churn the cream mixture according to your ice cream maker instructions. When it’s done spread it into a pan or container in alternating layers of vanilla and mango puree. It will come out mixed when you go to make your scoops.