Mild Mango Ice Cream

We’ve been dying to make more fruit flavors, but are stumped on how to do it without buying a blender (we’ll have one when we come back to Ohio in 27 1/2 days!!!!). We decided to try to use a juice concentrate to get some fruit flavor. Our first attempt was an orange ice cream. Anyone remember the original Orange Julius? Basically Orange juice blended with vanilla ice cream, aka orange creamsicle flavored. For some reason it turned out tasting like children’s Flintstones Vitamins, yuck! During that attempt we cooked down the frozen orange juice concentrate into a sort of syrup.

Second attempt we left out some of the milk and replaced it with Mango Nectar. It has a very mild mango flavor (probably could get a much stronger flavor from actual pureed mangos) and is very sweet. Maybe if we top the ice cream with some fruit that we have around like strawberries or white nectarines it would bring out some of the fruit flavor. Because the nectar contains a lot of water it will freeze much faster than other ice creams, about 15 minutes in the ice cream maker. Also, you can keep this one in the door of the freezer rather than in the coldest back corner.

For this recipe you will need:

1 1/2cups whole milk

2T cornstarch

4T cream cheese

1/8tsp sea salt

1 1/4cups heavy cream

2/3cup of sugar (if you do you mango nectar reduce this amount to 1/3cup I found it to be too sweet)

2T light corn syrup

1cup Mango Nectar NOT from concentrate (or 1cup of pureed fresh mangos.)

Prep

  1. Set aside 1cup of Mango Nectar or puree
  2. Mix 2T of the milk with 2T cornstarch
  3. Whisk 4T of cream cheese with 1/8tsp salt
  4. Prepare an ice bath and set aside Ziploc bag

Cook

  1. Combine 2cups minus 2T milk, 1 1/4cups heavy cream, 2/3cup sugar (or less if you use nectar), and 2T corn syrup in a 4-quart pan and bring to a rolling boil over medium-high heat and boil for 4minutes.
  2. Remove from the heat and whisk in the cornstarch mixture slowly.
  3. Return to heat bringing to a boil and boil for 1minute or until slightly thickened.
  4. Add a little of the hot cream mixture to the cream cheese and mix until smooth, then add the cream cheese mixture into the pot.
  5. Add the Mango Nectar or puree

Freeze

 

 

Pour the ice cream mixture into a Ziploc bag and chill for at least 30minutes. Freeze in an ice cream maker for about 15minutes.

Pack into containers and let freeze solid or until you can’t stand it anymore!

This ice cream base is from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.

 

 

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