Mango Ice-Cream
Submitted by flowermom
Mango ice cream made without a machine, blending ripe mango and papaya with a whipped egg-yolk custard, thick cream, coconut milk and ground almonds, then frozen in a mould until scoopable.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
3¾ hrsNo ice cream machine? No problem. This tropical scoop gets its airy texture from a custard base of egg yolks beaten with icing sugar over a double boiler until pale and thick, then whipped until cool. That foam is what keeps the ice cream from freezing into a solid brick without any churning.
Ripe mango and paw-paw (papaya) are pureed with lemon juice, which brightens the fruit and keeps the color vivid.
Fold the puree into the egg base along with thick cream, coconut milk and a spoonful of ground almonds for a faint nutty backbone.
Pour into a mould or freezer tray and freeze for a few hours. To turn it out cleanly, dip the base in hot water for a few seconds, or just scoop straight into balls and garnish with mint.
Chef Tips
- Beat the egg-yolk and sugar mixture until it falls in thick ribbons. That trapped air is your only defense against iciness when there is no churning.
- Use fully ripe, fragrant mango. Underripe fruit tastes flat once frozen, since cold mutes sweetness.
- For clean scoops, let the frozen ice cream sit at room temperature for a few minutes to soften slightly before serving.
Variations
- Swap the paw-paw for extra mango if papaya is hard to track down.
- Fold in toasted shredded coconut or a swirl of passion fruit pulp for more tropical punch.
Ingredients
Directions
Purée the mango and pawpaw together with the lemon juice.
Beat the eggs and icing sugar in the top of a double boiler until the eggs are pale and thick.
Remove from the heat, pour into a bowl and continue to beat until the mixture is cool.
Fold the fruit purée into the egg mixture and add the cream, coconut milk and almonds.
Pour the mixture into a mould or freezer tray and freeze for 2 to 3 hours.
To serve:
Dip the mould into hot water for 30 seconds before turning out, or scoop out as ice cream balls.
Garnish with fruit or fresh mint sprigs.
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