I'm a huge fan of homemade ice cream, and being married to a Filipina one thing becomes almost a tradition in the household; Mango fruit!
Whenever we visit my wife's family in Philippines, one of the first fruits that is presented to us is mango. There, mango is eaten at any time of the day, and the taste is very different to mango fruit we buy in our shops in the UK.
I'd like to share with you our recipe for a homemade mango & hazelnut ice cream behind which a brain of this procedure is my wife. We've been very busy lately with work and have not managed to make any homemade ice creams, but with some time off at the end of the month all is about to change.
If you’re anything like me, the thought of making your own ice cream can seem a bit daunting. But fear not, this ice cream recipe is something completely different, almost a game changer.
It won't set you back financially and it's very much inexpensive to make. You'll need some time, about half a day from start to end product.
Of course, it's up to you if you want to add hazelnuts or any other nuts, we have to think about any possible allergies. It will be vegetarian but sadly not vegan.
You'll require a blender and an ice cream maker. What I guarantee is that it'll be nicely creamy, fruity and sweet (unless you use unripe mangos).
Ingredients:
- 2 medium-sized ripe mangoes, peeled and pitted
- 2 cups heavy cream or double as we call it
- 1 cup whole milk (semi-skimmed if preferable)
- 2/3 cup sugar
- hazelnuts (whole or already blended)
- 4 egg yolks
Instructions/preperation:
- Place 1 mango in a blender and blend it into a puree until smooth. Finaly chop the remaining mango.
- Transfer the puree and the diced mango to separate bowls (you should have about 1/3 cup of each).
- Have ready a fine-mesh strainer set over a bowl by the stove or a cooker.
- In a medium saucepan over medium-low heat, combine the cream, milk, and 1/3 cup of the sugar. Bring the mixture to a simmer.
- Whisk the remaining 1/3 cup sugar with the egg yolks in a large, heatproof bowl or a pan until light and lemon-colored.
- Whisking constantly, slowly pour about a quarter of the hot cream mixture into the eggs to temper.
- Continuing to whisk, slowly pour in the remaining cream mixture, then transfer the custard back to the saucepan and place over low heat.
- Cook, stirring constantly, over low heat, until the custard is thick enough to coat the back of a spoon, about 10 minutes.
- Whatever you do, DO NOT let it boil or the custard will curdle.
- Strain and let it cool down, stirring occasionally for 30 minutes.
- Cover and refrigerate until cold, at least 3 hours.
- Whisk the mango puree into the chilled custard and freeze in an ice cream maker following the manufacturers’ instructions (depends how advance your ice cream maker is).
- Add chopped hazelnuts into the ice cream maker 10-15 minutes after everything else to mix it nicely within or save and sprinkle on top of finished product.
- Fold in the chopped mangoes, transfer to an airtight container and freeze until firm.
And that is how we make our mango & hazelnut ice cream. I hope I've not made it too complicated as my wife tells me I can do that often.
We'll get ice cream cones, and occasionally use a bit of chocolate syrup as shown on the photo above me holding the end product.
Thanks for stopping by and take care.