I actually have sort of sentimental feelings about summer. I don’t love the heat but I do love certain sights and sounds. It all sounds very cliché but I love things like the smell of fresh cut grass and seeing and hearing small kids playing outside all day until they poop their little selves out. The weather is nice and everyone wants to take advantage of it, so the city just seems livelier.
One of the best experiences of Summer is eating ice cream on extremely hot day and when you live in the south like I do the heat can get to be no joke. Although you can (and should) eat ice cream anytime of the year it’s just something special and refreshing about enjoying an ice cream cone a 95 degree day.
Now on to the recipe…..
Mango ice cream is not really a common ice cream flavor but I love this ice cream. To me a big ole bowl of this stuff is about as summer as you can get.
I was first introduced to this ice cream flavor when I was in school. It was something we used to make as part of the dessert menu for a little tiny restaurant inside the school that we had to run as a class for our grade. It was unexpected but this ice cream was huge hit! We would sell out just about every service. This isnt the exact recipe we used to use, sadly I kinda lost track of it in the many years since I graduated, but this recipe is just as great if not better. It is creamy, smooth and so refreshing.
Mango Ice Cream
(adapted from Brown Eyed Baker)
1 ½ cup Mango puree (about 2 very ripe mangoes)
¾ cup granulated sugar
2 cups heavy cream
1 cup milk
6 egg yolks
¼ teaspoon salt
1 teaspoon vanilla
For mango puree, peel and chop mango and puree in food processor until smooth.
Warm 1 cup of the heavy cream, milk, sugar and salt in a medium saucepan set over medium low heat. Pour remaining cream in a large bowl and set a mesh strainer on top and set aside. In a separate medium bowl whisk together the egg yolks.
Once the cream mixture is warmed through and the sugar is dissolved, slowly pour the warm mixture into the egg yolks whisking constantly, then scrape back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir until mixture thickens and coats the back of a wooden spoon (170 degrees). Pour through strainer and stir into remaining cream and then stir in vanilla. Stir in mango puree and cool to room temperature. Refrigerate for at least 8 hours or overnight.
Once the mixture is chilled churn the ice cream according to your ice cream maker’s instructions.
*For a tropical sundae throw some strawberry sauce, fresh chopped pineapple and some toasted coconut…and don’t forget the whip cream.