Sunday, February 16, 2014

Caramelised Mango Ice Cream With Pistachios

Being an ice cream fan, I can’t let this go without trying it out. This recipe is perfect if you are adventurous enough to try it out….creamy mango custard and infused with cardamom and rose water. I omitted the rose water coz I couldn’t get it from the store. The sliced caramelized mango and the roasted pistachios gave the ice cream some additional texture which I like.  The result was delicious and the cardamom, an ingredient that could risk overwhelming a delicate dessert such as this, was surprisingly tame and with the fragrant smell of the caramelized ripen mangoes lent a really interesting aroma and aftertaste to the ice cream.  If you like some thing different and exotic , try this out...who knows! You scream, I scream, we all scream for ice cream ! :)))

I could not resist taking a picture of this, love the bits of 
caramelized mango and the toasted bits of pistachios

Caramelized Mango  Ice Cream With Pistachios


2.5 cups whole milk
2 cups heavy whipping cream
1.25 cups sugar
3 large mangoes – ( puree 2 and 1 for caramelizing later )
Juice of 1 lime
6 egg yolks
4 cardamom pods
4 tsp vanilla extract
2 tsp rose water
Pinch of salt
½ cup roasted pistachios 


Scald the milk in a saucepan in medium heat – do not boil it, add in the cardamom pods and give them a chance to steep and infuse their flavors into the milk. While that is going, beat the egg yolks and sugar until thick and well mixed. Once the milk is done warming up, temper the yolks with one spoonful of hot milk and keep whisking the yolks. 

Transfer the yolk mixture into the hot milk saucepan. Put this back on the heat ( no warmer than medium heat and do not stop stirring. Once the mixture thickens up a little bit and bubbles start to form around the edges, get this off the heat. Set a strainer over the cold whipping cream and pour the hot mixture through the strainer ( to catch any scrambled yolks).  Stir this all together well. Pour the mango puree into the custard batter and stir it together to get a homogenous creamy mixture. 

Fish out the cardamom pods from the strainer and put them into the custard mixture. Seal this ( the cling wrap will do ) and let it sit in the fridge for about 6 hours so all of the flavors can get to know one another well. Take out the cardamom pods. They are good for flavor but not for chewing straight up. Pour the custard mixture into a plastic container and leave in it in the freezer for 3 hours.

Meanwhile prepare the caramelized mango. Peel the remaining mango, pit it and slice clean, long, somewhat thick strips of flesh. Cut these in half so you have good-sized , but still easily bite-sized chunks. In a saucepan, caramelize ¼ cup of sugar on high heat. Once the sugar has melted , carefully place the mango pieces into the caramel ( don’t get burned) and lower the heat to medium. Take this off the heat within five minutes – the idea is to just soften the mango slices up a bit and to infuse a more complex mango flavor on top of the mango flavor that will be so prevalent in the custard.

Blitz the roasted pistachios in a food processor to chop them up a little finer, but not down to powder. Mix the caramelized mango and pistachios together and set this aside in the fridge.
Take out the semi set ice cream from the freezer, churned in the food processor for at least 15 minutes or more. Then add in the caramelized mango/pistachios mixture and churn for another minute or two. Transfer into airtight container and get in the freezer for at least 4 to 5 hours ( ideally more)

Enjoy  !

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