Mango Ripple Ice Cream: Rich and creamy with vibrant mango swirls laced in between.
Mango Ripple Ice Cream
Author: Adapted from Family Kitchen
Recipe type: Ice Cream, Dessert
Serves: 11/2 quart
- 1 cup whole milk
- 3 eggs
- ½ cup superfine sugar
- 1 tablespoon good quality vanilla extract
- 2 cup heavy whipping cream
- 3 tablespoon superfine sugar
- Juice of 1 small lemon
- ½ cup water
- 2 cup fresh mangoes, washed and chopped roughly
- In a small saucepan, pour the water, sugar and lemon juice and heat until the sugar is dissolved and the mixture is slightly reduced – approximately 4 minutes.
- Place the mango in a blender, pour in the sugar mixture and puree until smooth.
- Pour the mango mixture through a fine mesh sieve to catch any seeds. Refrigerate until you need to assemble.
- In a saucepan, heat the milk over medium heat until tiny bubbles form around the edges.
- In a medium bowl, whisk the eggs, sugar and vanilla extract.
- Ladle a small portion of the hot milk mixture into the egg mixture and whisk constantly to incorporate. This will help temper the eggs.
- Whisk in another small ladle of milk. Then, pour in the remaining milk mixture and whisk to completely combine.
- Pour the egg/milk mixture back into the saucepan over medium heat and stir constantly until mixture thickens and is thick enough to coat the back of a spoon.
- Remove it from the heat, pour it into a fresh bowl and whisk in the heavy cream until mixture is completely smooth. Using a fine mesh sieve the custard into a bowl. Using a fine mesh sieve the warm custard over the bowl then whisk in the cream.
- Place plastic wrap over glass bowl and put it in the fridge to chill for at least 3 to 5 hours.
- To make the ice-cream, pour custard into ice-cream maker and churn according to manufacturer’s directions.
- In an airtight container, pour a thin layer of the mango ripple then pour a half of the ice cream, then add another layer of the mango ripple and alternate (so it would be ripple-ice cream-ripple-ice cream). Fold in the ripple with a spoon or spatula to give a ripple effect. (Or Alternatively, at the very end of the churn cycle drizzle in the swirl for about 1 minute so it forms a ribbon through the ice-cream, but doesn’t get too distributed.)
- Freeze ice-cream until ready to eat.