Making your own homemade ice cream allows you to control texture and flavor. Plus, it's easy. In the case of mango ice cream, you decide just how flavorful or subtle to make that mango taste. Add this to my Recipe Box.
Fresh or Canned Mangos
Using fresh or canned, pulped mango is really up to you and the recipe you follow. The pulp integrates the ice cream mixture with the mango. If you decide to use fresh, you'll need to puree the fruit in a food processor. You may also want to use fresh mango chopped into chunks for added texture and flavor.
Ice Cream Styles
Ice cream generally fits one of two categories: custard-style (also known as "French" style) and Philadelphia-style (also known as "New York" or "American" style).
Custard-style ice creams are made from a custard base, which consists of egg yolks or whole eggs whisked together with hot milk or cream, and sugar, and then gently cooked until the mixture is able to coat the back of a spoon. This type of ice cream is very rich and smooth.
Philadelphia-style ice creams are made without the eggs. The ice-cream base consists of cream and sugar and has a more delicate taste than that of custard-based ice creams.
Ice Cream Machines
An ice cream machine allows you to agitate and add air to the ice cream mixture, giving it volume and a smooth texture. Ice cream can be made without an ice cream machine, but you lose that smoothness. Freezing the cream and sugar mixture without churning results in larger ice crystals that are detectable by the tongue.
If you decide you want to use an ice cream machine, be sure you read the instructions so that you know prepare the machine.
Making Mango Ice Cream With a Machine
One method of making mango ice cream with a machine is to begin by simmering chopped, fresh mango together with sugar and water over medium heat. After about five minutes once the sugar has been dissolved and the flavors have had a chance to combine, remove the saucepan so the contents can cool. After cooling, puree the mixture in a food processor. If you want mango chunks in the ice cream, only puree half, then pulse the other half in the processor to create chunks.
In a separate saucepan, bring the cream to a gentle boil. While boils, whisk the eggs together in another dish. Add some of the hot cream to the eggs to temper them. This brings the eggs up to temperature; adding the eggs directly to the hot cream makes them curdle. After tempering the eggs, add them to the cream and stir occasionally. Remove from the heat and add the mango. After cooling, add the cream-and-mango mixture to the ice cream machine and churn as per the manufacturer's instructions. After churning you'll want to harden the ice cream in the freezer before serving, unless you want soft-serve ice cream. The result is a custard-style mango ice cream.
Making Mango Ice Cream without a Machine
One way to make mango ice cream without a machine is to use fresh or canned pulped mango, condensed milk and a whipped topping like whipped cream.
In a large bowl, combine the pulp, condensed milk, and whipped topping together. Gently fold the ingredients together. After folding, pour the mixture into a dish that has a tight-fitting lid. Place into a freezer for two hours. If you decide you want to add chunks of mango to the ice cream, take it out of the freezer and mix in the chunks. Replace in the freezer and freeze for another three hours.
After five hours of total freezing time, your mango ice cream is ready to be served and enjoyed.
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